CHEESE PUFFS

From 1922:

Make some nice flaky pastry, roll out thinly and cut into small squares. Melt 3 oz. of grated cheese with ½ oz. butter and 1 tablespoonful of milk, adding a pinch of cayenne pepper and a chopped-up hard-boiled egg. Do not let the cheese boil. When soft and smooth, place a spoonful in the centre of each square of pastry, moisten the edges and draw together side downwards on to a baking tin, and bake in a good oven for about 20 minutes. Serve hot.