(Makes 24)

I am giving you a recipe for 24 because I recommend you freeze one tray (uncooked) for your next brunch party. Bake straight from freezer at the temperature in the recipe.

INGREDIENTS

METHOD

· Prepare muffin tins. We use baking spray.

· Roll out pastry on a floured bench into a 27cm square.

· Cut pastry into twenty four 7.5cm squares.

· Press each pastry square into the bottom of each prepared muffin cup. Continue until all squares have been pressed into muffin tins.

· Preheat oven to 200ºC.

· Rest pastry for 20 - 30 minutes in the refrigerator.

· Meanwhile, put chocolate and butter into a pot set over another pot of simmering water. Gently melt chocolate and butter and then stir sugar in. (The chocolate mixture should only be warm).

· Whisk eggs and vanilla together and add to chocolate mixture. Stir in flour.

· Spoon 1 tbsp chocolate mixture into the centre of each pastry cup.

· Bake for 15 - 20 minutes or until pastry is golden. Remove mud pastries from muffin pans on to a cooking rack.

· Dust with icing sugar to serve.