First, prepare the shortbread bases for mini-pies. On sifted flour in bowl put in pieces of butter, add a pinch of salt and chop with a knife to obtain a large crumbs. Top break 1 egg and quickly knead the dough hands.

Sativam the dough into a ball, wrap in clingfilm and leave for 1 hour in the refrigerator.

Broccoli divide into florets, carrots and celery cut not very thin slices, tomatoes cut into medium cubes.

The water in a saucepan, bring to a boil, throw into it the chopped carrots, celery and broccoli florets, bring to the boil and cook for 2 minutes, then throws the vegetables in a sieve to drain excess liquid.

Take out the dough from fridge, divide into 8 equal parts, each part roll out and distribute in molds for muffins. These pies are best suited to the molds of medium size, quite small is not worth taking. If You are not using silicone molds, prior to use, lubricate them with butter and sprinkle with flour. Put on the dough assorted vegetables below each pie was a little of each kind of vegetable.

Cheese grate on medium grater. Whisk separately in a small bowl, cream, sour cream, 2 eggs, mustard, and spices and salt to taste.

Pour vegetables creamy butter mixture, sprinkle top with grated cheese. Put on 30 minutes in a preheated to 200 degree Celsius oven until tender. Serve warm, although cold, they did not lose in taste. Bon appetit and stay healthy, friends!