Line 12 muffin tin cups with the empanada pastry. Brush the inside of the pastry cases with Dijon mustard.
In a frying pan, cook diced pancetta over medium heat for about 5 minutes. Pour away any fat then evenly distribute the pancetta and fontina cheese amongst the cases.
In a bowl, whisk the cream with the egg. Season with salt, pepper, oregano and nutmeg. Pour mixture over the pancetta and cheese, filling up to 2/3 full.
Bake in the preheated oven for 25 to 30 minutes, or until slightly browned and firm in the centre. Remove from the oven and serve warm, or allow to cool.
Substitutions
Feel free to substitute the empanada pastry with shortcrust pastry.