Mini Leek and Bacon Pies Mini Leek and Bacon Pies

Mini Leek and Bacon Pies | Food styling by Melanie Stuparyk | Prop styling by Catherine Doherty Image by: Jeff Coulson

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



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
Share X
Appetizers & Snacks

Mini Leek and Bacon Pies