• Place your Muffin Tray on the top of your Medium perforated baking sheet. Set aside.
• Preheat oven to 400F/200C.

APPETIZERS PREPARATION

• First roll the puff pastry directly onto your Roul'Pat and slice it into 12 squares.
  1 Puff pastry sheet
  
• Arrange each squares into the wells of your Muffin Tray and gently poke holes using a fork without perforating the dough. Refrigerate for 30 minutes or until the dough has cooled down.
  
• In a pitcher, whisk energically the egg together with the heavy cream, chopped mint, shredded cheese (I did not put any) and goat cheese. Season with salt and pepper, to taste.
  
• Take your tray out of the refrigerator and pour about 2 tablespoons of your preparation into each well.
  

BAKE!

• Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your appetizers from 12 minutes). It is ready when the pastry has puffed and golden and that the batter is a bit jiggly like a cheesecake out of the oven.
  
• Once your Goat Cheese with Mint Puff Pastry Appetizers are out of the oven, let them cool down completely in the mold. Then, demold onto your service platter by lifting the puff pastry up. Serve at room temperature or cold. Bon Appétit.