These darling little pies are made in a giant muffin pan. Please don’t try to use a small muffin tin as the puff pastry has so much puff it will throw the filling out. This version is meatless, but adding some crumbled bacon to the filling is very appropriate!
Makes 6 individual pies
1 12 x 18-inch rectangle Grand Central U-Bake Classic Puff Pastry
2 large leeks, white and pale green parts only (about 8 ounces after trimming)
3 tablespoons olive oil, divided
1/2 pound of asparagus
1 1/2 teaspoons kosher salt
1/4 cup (2 ounces) cream
1/4 cup (1 ounce) grated parmesan cheese
Fresh ground pepper
Prepare to Bake
Defrost puff pastry overnight in the refrigerator or on the counter for about 3 hours. The dough should be chilled but remain pliable. Cut puff pastry into six 6 x 6-inch squares. Dock squares with a fork and hold in your refrigerator, stacked on a cookie sheet.
Trim, wash and dice the leeks. Heat 2 tablespoons of olive oil in a 10 to 12-inch heavy skillet over medium heat. Add diced leeks and a sprinkle of salt and sauté for about 15 minutes until the leeks have begun to caramelize and are tender. Set aside to cool.
Snap the bottoms off of the asparagus and dice the remaining stems into 1-inch pieces. Set the tips aside for garnish. Mix uncooked diced stems into the leek mixture. Whisk egg and cream together and fold mixture into leeks and asparagus; then add the parmesan cheese and remaining kosher salt. In separate bowl toss asparagus tips in remaining 1 tablespoon of olive oil.
Line giant muffin cups with dough by gently tucking puff pasty squares into cup and allowing edges to fall outside. Scoop a 1/4 cup filling into each pastry cup and arrange oiled asparagus tips attractively on top. Chill or bake immediately.
Bake for 20 minutes at 375°F. Then reduce heat to 325°F and bake for another 35-45 minutes. Be sure to allow pastry to achieve a rich brown color even to the point of looking “burnt” on the tips.