Make these ahead of time and store in the freezer. That way you can thaw and heat as needed.
2-3 leeks, white part and a little into the light green finely sliced
25g butter
300ml cream
3 size 7 Traditional Free Range eggs
3 sheets frozen pre rolled shortcrust pastry
100g tasty cheddar cheese, grated (1 cup grated)
METHOD
Preheat oven to 200 C. Wash the leeks well and finely chop. Gently saute the leeks in butter in a frying pan over a low heat. Cook until the the leeks are completely tender and then set aside to cool. Whisk together the cream and eggs. Roll the pastry on a lightly floured bench until they are approximately 1 1/2 times their original size. Cut out circles with a glass or cookie cutter and place in greased patty pans. Place a spoonful of leek in each pastry case and sprinkle with cheese. Pour over egg and cream filling and sprinkle with a little salt and freshly ground black pepper. Bake for 15 minutes until puffed and golden.
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