Pre-heat the oven to 190°C (375°F). Grease six holes in a non-stick muffin pan with a little butter.
In a bowl, mix the flours together, add the salt and finally, the chopped butter. Rub together until the mixture resembles breadcrumbs.
Beat the egg and then stir into the dry ingredients. Add a little water, if needed (coconut flour really soaks up moisture, so you will need to give the egg mixture a couple of minutes to work with the flour before deciding if you need any water). The end result should be a dough which is workable but not too sticky or dry.
Cut into six equal pieces and roll into balls. Push down with the back of your hand to make a rough circle, then place them all in the prepared muffin tin. Gently work the dough with your fingers until it is evenly distributed and pushed up the sides of the muffin pan holes. Place in the fridge for 30 minutes and then using a fork, make holes in the bases, and then bake for around 10 minutes. Remove from the oven and let the pastry cool for a while.
For the filling: Beat the eggs and then stir in the cottage cheese, milk, chives, pepper and salt. Pour into the six mini pastry crusts and bake for around 10 minutes. Remove from the oven and sprinkle each one with a little mozzarella and put back in the oven to bake for a further 5-10 minutes, just until they are golden brown and feel set when you gently touch the tops. Remove from the oven and either allow to cool completely or eat when warm. Enjoy!