Yields6 Servings
 400 g tagliatelle
 1 tbsp olive oil
 1 onion chopped
 1 garlic clove, chopped
 700 g cooked turkey meat
 3 tbsp parsley chopped
 1 tbsp fresh thyme chopped
 125 g Stilton cheese
 4 eggs
 50 ml cream
 2 tsp English mustard

preheat the oven to 180C/Gas 4
heat the oil and fry the onion and garlic until soft
add the turkey meat, parsley and thyme and cook for a further 4 minutes
boil the tagliatelle, leaving them al dente
place a piece of greaseproof paper in each hole of a 6-hole muffin tin and fill with the
top each one with the turkey mixture and crumble the Stilton on top
beat the 4 eggs with the cream and the mustard and pour over the turkey
cook in the preheated oven for about 25 minutes or until set
allow to stand for 5 minutes and remove from the muffin tin
peel off the greaseproof paper and serve

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