Preheat the oven to gas mark 6, 200°C, fan 180°C. Whizz the cream cheese with one egg, the garlic and 20g (3⁄4oz) watercress. Season and stir in a little grated nutmeg.
If necessary, roll out the pastry until it’s 0·5cm (1⁄4in) thick. Cut into 6 x 13cm (5in) circles and place on a lined baking sheet. Score a border around the edge of each, about 1cm (1⁄2in) wide, without cutting through the pastry. Brush with the beaten egg and bake for 10 minutes or until risen and slightly golden. Remove from the oven. Push down the centres where the pastry has been scored.
Divide the mixture between the cases and spread to cover the area inside the border. Crumble in the Stilton and bake for 10-15 minutes. Remove from the oven and top with the rest of the watercress and drizzle with a little olive oil.
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