Was asked for the recipe for these... but I never really measure anything out, so can't say exactly much of this & that ... just use your discretion, and your taste-buds, as well as your creativity, and if, like me, you have any left-overs, try to put them into something else the next day...
Recipe makes about 2 dozen Little Leek pies
*In a heavy iron pan, gently sweat 2 small sliced leeks with a knob of butter and a good slug of good extra virgin olive oil... season with freshly ground black pepper, 1 1/2 tspn powdered vegetable stock, 1 tspn powdered turmeric, 1/2 tspn mustard powder & a few drops of lemon juice to taste... cook until soft, adding a handful of currants, & a few slops of water to stop it catching, until it's pretty soft..
(use more or less of seasonings - turmeric can taste pretty bitter sometimes, so go easy!)
Mix 4 big eggs, bout a cup of light ricotta cheese, & a small handful of Parmesan cheese. Season with salt & pepper.
Cut little circles of pre-made thawed puff pastry to fit from side to side of each hollow in deep muffin pan, line pan.
Remove tray, then with a spoon, gently push the puffy pastry down enough to make room for filling.
Fill each pastry case about 1/2 - 3/4 full with some leek mixture, then top them all up with the egg & cheese mixture. Sprinkle a little extra parmesan on top,
Return to oven, & cook for about 20 minutes, or until they look lightly browned, and the pastry looks golden.
Serve hot with mixed leaves and tomato salad, dressed with balsamic vinegar & extra virgin olive oil.
And that's it! Easy light tea!