Mini Lee k and Ba­con Pies

Canadian Living - Holiday Entertaining - - Easy entertaining -

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.

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