Leek and Bacon Pastries

Total time: 30 minutes
     Little pastries are an easy and elegant first course.  These are simply topped with sautéed leeks and bacon.

 Ingredients:

• puff pastry, 1/2 sheet
• 2 small or 1 large leek
• 2 slices bacon
• 1 tbs whole grain mustard
• 2 tbs Greek or plain yogurt
• 10 dry-cured Greek olives or any olives you like
• 1 tsp olive oil

 Instructions:

• Thaw the puff pastry, if needed.
• Trim and thinly slice leeks.
• Cut bacon into thin matchsticks.
• Heat oil in medium skillet, add bacon, leeks and sauté until bacon is crisp and leeks start to brown.
• Mix mustard and yogurt in a small bowl.
• To assemble: Lay out puff pastry and cut two 4 - 5 inch circles (10 - 12 cm).  Use a bowl as a guide.
• Lay pastry on baking sheet, either nonstick or lightly oiled.
• With a knife lightly score a line around the edge of each pastry, about 1/4" (.75 cm) from the edge.  Do not cut through the pastry!  (A butter knife works best.) 
• Divide the yogurt mixture and spread within the scored lines.
• Spread the leeks and bacon on top, dividing evenly between the pastries.
• Bake in a pre-heated oven at 420F (210C) for 8 - 12 minutes, until edges of pastry have puffed up slightly and are golden brown. 
• To finish: Roughly chop olives. Remove pastries to plates, garnish with chopped olives and serve.