Some time ago I posted the recipe to one of my favourite vegetable dishes I prepare on a regular basis: broccoli pie. I was genuinely overwhelmed with the response that that recipe got: I received several messages from many friends who made it and were super happy with the result. It is indeed a delicious way to get to eat a vegetable like broccoli, a type of food that is not loved by everybody. Today I want to share another vegetable pie recipe, but this time it is baked in a muffin tin and it features leeks.
I baked these mini leek pies as an appetizer for a house party at some friends’ place. At first I had thought about making a big leek pie and cutting it in small pieces, like I had done some other time, but then I thought that since it was meant to be served as finger food, it would have been fun to have several smaller individual pies rather than random pieces of a larger one. So I made 12 small pies in a muffin tin.
For the shortcrust you will need:
- 175 g flour
- 110 g margarine (room temperature)
- 1/2 tsp salt
- 1/4 cup water
Mix all ingredients together – with the exception of the water – until the mixture resembles grated parmesan. Then add water and keep mixing at slow speed until the dough gathers into a ball. Knead smaller portions of dough into each “cup” of the muffin tin. Leave to rest in the fridge. If not all dough was used and there will be not enough filling to make extra pies after the first batch is baked, the dough leftovers can be frozen and used another time.
Set the oven at 180°C. In the meantime, prepare the filling. You will need:
- 2 leeks
- 60 g butter
- white pepper
- 1 wurst (optional)
Cut the leeks in small pieces. In a frying pan melt 1/3 of butter over medium heat and sauté leeks. Add salt and white pepper to taste – in my opinion, white pepper is the best spice to go with leeks. Cover the pan and let leeks cook, stirring from time to time. Once the leeks have softened, lower heat and add the rest of the butter. Keep on low heat and stir until creamy. Distribute leek mixture into pie crusts. Optionally, you can cut up a small wurst and add some pieces of it to each mini pie. I have a friend who doesn’t eat pork, so I made three without the wurst. Even in their vegetarian version these pies are great, so you’re not missing out much if you decide not to feature the meat. Fold down the sides of each mini pie with the help of a fork and bake for about 15-20 minutes.
This recipe can also be made in a regular cake pan as a single large savoury pie. The quantities needed to make 12 mini pies are about the same as for a larger regular one, so there is no need to change them.