MINI LEEK AND BACON PIES

These cute single-serving pies are delicious served hot, as an elegant starter with a salad.
They’re also wonderful cold, eaten out of hand with a little HP Sauce.

HANDS-ON TIME
30 minutes
TOTAL TIME
50 minutes
MAKES
12 servings

INGREDIENTS:

• 2 strips bacon, sliced
• 4 cups thinly sliced leeks (white and light green parts only), about 2
• 2 cups thinly sliced onion (about 1)
• 2 tsp chopped fresh thyme
• pinch each salt and pepper
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 cup baby spinach, coarsely chopped
• ½ cup frozen peas
• 1 cup shredded Gruyère cheese
• half batch Easy-Roll Pie Pastry (page 348)
• 1 egg yolk

DIRECTIONS:

1. In a large skillet, cook bacon over medium heat, stirring occasionally, until browned, about 3 minutes.
2. Stir in leeks, onion, thyme, salt and pepper; cook, stirring occasionally, until starting to brown, about 7 minutes.
3. Stir in ½ cup water, vinegar and mustard, scraping up browned bits from bottom of pan; cook until onion is caramelized, about 10 minutes.
4. Stir in spinach and peas; cook until spinach is wilted and peas are hot, about 3 minutes.
5. Stir in ¾ cup of the Gruyère. Let cool slightly.
6. On a lightly floured surface, roll out pastry into 16- x 12-inch (40 x 30 cm) rectangle.
7. Cut into twelve 4-inch (10 cm) squares; press each into muffin cup.
8. Fill each with ¼ cup of the leek mixture, pressing firmly; sprinkle with remaining Gruyère.
9. Fold 4 corners of dough toward centre, pressing lightly to seal.
10. Whisk egg yolk with 2 tsp water; brush over top of pastry.
11. Bake in 400°F (200°C) oven until pastry is golden and filling is bubbly, about 20 minutes.
12. Let cool in pan on rack for 5 minutes.

NUTRITIONAL INFORMATION, PER SERVING: about 213 cal, 6 g pro, 14 g total fat (7 g sat. fat), 16 g carb, 1 g fibre, 51 mg chol, 158 mg sodium, 119 mg potassium. % RDI: 11% calcium, 11% iron, 11% vit A, 5% vit C, 20% folate.