Mini Lee k and Bacon Pies
Hands-on time: 30 minutes
Total time: 50 minutes
Makes: 12 servings
Caramelizing onions in a savoury sauce of balsamic vinegar and Dijon mustard infuses them with intense flavour and lessens the amount of stirring needed to keep them from burning.
2 strips bacon, sliced crosswise
4 cups thinly sliced leeks (white and light green parts only) 2 cups thinly sliced onion 2 tsp chopped fresh thyme pinch each salt and pepper 2 tbsp balsamic vinegar
1 tbsp D ijon mustard 1 cup baby spinach, coarsely chopped ½ cup frozen peas 1 cup shredded Gruyère cheese half batch Easy-Roll Pie Pastry
(see recipe, right)
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 beginning to brown, about 7 minutes. Stir in vinegar, mustard and ½ cup water, 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 warmed through, about 3 minutes. Stir in ¾ cup of the Gruyère. Let cool slightly.
On lightly floured work surface, roll out pastry into 16- x 12-inch rectangle; cut into twelve 4-inch squares. Press 1 square into each well of 12-count muffin pan. Spoon ¼ cup of the leek mixture into each, pressing firmly; sprinkle with remaining Gruyère. Working with 1 pie at a time, fold 4 corners of dough toward centre, pressing lightly to seal.
Whisk egg yolk with 2 tsp water; brush over tops of pastry. Bake in 400°F oven until pastry is golden and filling is bubbly, about 20 minutes. Let cool in pan for 5 minutes. per serving: about 213 cal, 6 g pro, 14 g total fat (7 g sat. fat), 16 g carb (1 g dietary fibre, 2 g sugar), 51 mg chol, 158 mg sodium, 119 mg potassium. % RDI : 11% calcium, 11% iron, 11% vit A, 5% vit C, 20% folate.