What you’ll need
1 quantity puff pastry
2 Leeks, trimmed and finely chopped
20g butter
6 eggs
½ cup Cream
½ cup parmesan cheese
2 teaspoon Chives, finely chopped
100g ham
Melt Butter in a frying pan and add the leeks, cooking on a medium-low heat for 10 minutes, stirring often, until soft and translucent.
Whisk the eggs, parmesan and chives together and season to taste
Roll out the pastry until it's the thickness of about a $2 coin.
Cut squares of rounds of the pastry to fit either a mini loaf or muffin tin and gently push each into the holes of your tin, trimming the edges of the pastry as needed.
Scatter the leeks and ham across the bottom of each pastry shell, gently fill to about 3/4 up the sides with the whisked eggs and cream mixture
Bake for 35 minutes or until the pastry and filling is golden. Serve either warm, room temperature or cold.
