Mini Leek Pies
60g butter
2 T olive oil
1 onion, finely chopped
3 leeks, finely sliced
1 garlic clove
1 T plain flour
2 T sour cream
100g grated Parmesan cheese
1 t chopped thyme
Salt and pepper
4 sheets frozen puff pastry, thawed
1 egg, lightly beaten
2 T olive oil
1 onion, finely chopped
3 leeks, finely sliced
1 garlic clove
1 T plain flour
2 T sour cream
100g grated Parmesan cheese
1 t chopped thyme
Salt and pepper
4 sheets frozen puff pastry, thawed
1 egg, lightly beaten
Heat butter and oil in large frypan, cook onion 2 mins, add leek and garlic 5 mins. Add flour and stir 1 min. Add sour cream and stir until slightly thickened. Transfer to bowl and add Parmesan and thyme. Season and allow to cool. Preheat oven to 200°C. Place a baking tray in oven to heat. Using 6cm cutter, cut pastry into 64 circles. Place 2 heaped teaspoons of filling on half pastries, leaving small border. Lightly brush edges with egg, place pastry circle on top, seal with fork, lightly brush tops with egg. Bake 25 mins or until puffed and golden.