Leicester Cheesecakes

• ¾lb puff pastry
• 4oz smooth curd (not cottage) cheese
• 2

Roll out the pastry to one-eighth of an inch thick and line deep patty pans or small bun tins with it. Prick the bottoms to prevent rising, and chill. Mix the cheese with the butter, then fork in the beaten eggs, breadcrumbs, sugar, fruit, cream and flavourings. The mixture will be fairly wet. Fill the pastry shells three-quarters full only. Bake for fifteen minutes at 425°F, 220°C, gas mark 7,