Mezze Penne Mini Pies With Garlic Cheese Fondue

• 7 ounces penne pasta
• 6 3/4 tablespoons milk
• 3/4 cup Fontina
• 1 tablespoon butter
• 1 teaspoon minced garlic
• dried sage
• 4 tablespoons Parmesan cheese
• 1 egg
• 1 sheet pastry dough

1. Preheat the oven to 180 degrees Celsius.
2. Cook the pasta in boiling salted water until it is al dente, about 8 minutes. Drain, add to a large bowl, and set aside.
3. Add the milk and cheese to a saucepan and cook until the cheese melts. Stir in the butter and mix until the sauce is creamy and uniform.
4. Pour the cheese sauce onto the pasta, add the garlic, sage, Parmesan cheese and the egg. Combine well.
5. Lightly coat a muffin pan with oil.
6. Use a round pastry cutter to cut out 5-centimeter disks out of the puff pastry dough.
7. Line the muffin pan with the puff pastry disks.
8. Add a spoonful of pasta and sprinkle with additional Parmesan cheese.
9. Bake for approximately 15 minutes. Turn on the oven's broiler and broil for a few minutes until the pasta is golden brown. Serve warm.

penne pasta, milk, fontina, butter, garlic, sage, parmesan cheese, egg, pastry

Taken from www.yummly.com/recipe/Mezze-Penne-Mini-Pies-with-Garlic-Cheese-Fondue-518384 (may not work)