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.