These cute individual-size pies are delicious served either hot, as an elegant starter with a salad, or cold, eaten out of hand with a little HP sauce.
- Prep time 30 minutes
- Total time 50 minutes
- Portion size 12 servings
- 2 slices bacon sliced
- 4 cups thinly sliced leeks (white and light green parts only),about 2
- 2 cups thinly sliced onions (about 1)
- 2 teaspoons chopped fresh thyme
- pinch each salt and pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 cup baby spinach coarsely chopped
- 1/2 cup frozen peas
- 1 cup shredded Gruyère cheese
- half Easy Roll Pie Pastry
- 1 egg yolk
In large skillet, cook bacon over medium heat, stirring occasionally, until browned, about 3 minutes. Stir in leeks, onion, thyme, salt and pepper; cook, stirring occasionally, until starting to brown, about 7 minutes.
Stir in 1/2 cup water, vinegar and mustard, scraping up browned bits; cook until onion is caramelized, about 10 minutes.
Stir in spinach and peas; cook until spinach is wilted and peas are hot, about 3 minutes. Stir in 3/4 cup of the Gruyere cheese. Let cool slightly.
On lightly floured surface, roll out pastry into 16- x 12-inch (40 x 30 cm) rectangle. Cut into twelve 4-inch (10 cm) squares; press each into muffin cup. Fill each with 1/4 cup filling, pressing firmly; sprinkle with some of the remaining cheese. Fold 4 corners of dough toward centre, pressing lightly to seal.
Whisk egg yolk with 2 tsp water; brush over top of pastry. Bake in 400 F (200 C) oven until pastry is golden and filling is bubbly, about 20 minutes. Let cool on rack for 5 minutes.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 158 mg
- Sugars 2 g
- Protein 6 g
- Calories 213.0
- Total fat 14 g
- Potassium 119 mg
- Cholesterol 51 mg
- Saturated fat 7 g
- Total carbohydrate 16 g
- Iron 11.0
- Folate 20.0
- Calcium 11.0
- Vitamin A 11.0
- Vitamin C 5.0