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These savory mini pies have golden, crisp crusts over a rich, creamy sauce beautifully balanced by subtly sweet, melted leeks that brings a soft, delicate onion flavor to every bite. They’re genuinely comforting and soul-satisfying, and just the elevated, portioned side dish to serve for the holidays.
Yields: 12 to 14 4-ounce pies
1 package beef bacon, diced
1–2 tablespoons oil (if needed)
1 (16-ounce) package Beleaves Diced Leeks
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
2 cups chicken broth
1/2 cup non-dairy milk (I recommend oat)
1/3 cup Beleaves Flour
salt, to taste
pepper, to taste
1 and 1/2 pounds cooked chicken, cut into 1-inch cubes
mini puff pastry squares
1 large egg, beaten
1 tablespoon water
Preheat oven to 400 degrees Fahrenheit.
Cook the beef bacon in a large skillet until crisp. Remove and set aside, leaving the rendered fat in the pan.
Add oil if needed. Add the frozen leeks and cook over medium heat for eight to 10 minutes, stirring occasionally, until softened and most of the released liquid has evaporated.
Add the garlic and cook for 30 seconds.
Sprinkle the flour over the leeks and stir constantly for one minute.
Gradually whisk in the two cups chicken broth and 1/2 cup non-dairy milk until smooth.
Simmer for three to five minutes, stirring frequently, until the sauce thickens.
Stir in the chicken and reserved beef bacon. Season with salt and pepper to taste.
Divide the cooled filling among the ramekins, filling each about three-fourths full.
Cut the puff pastry slightly larger than the ramekin opening.
Brush the rim of each ramekin with a little egg wash and place the pastry on top, pressing lightly around the edge.
Cut a small slit in the center of each pastry lid.
Brush the tops with the remaining egg wash.
Bake for 20–25 minutes for eight-ounce ramekins 25–30 minutes for 10- to 12-ounce ramekins.
Sponsored by Beleaves
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