INGREDIENTS (for 12 mini savory pies)
Champignon mushrooms 250 gr
Cooked ham 130 gr
Ready-made puff pastry 450 gr (2 packs)
Parmesan cheese 70 gr
Cream 200 ml
1 clove garlic
Extra virgin olive oil 4 tbsp
Salt to taste.
To prepare the mini savory pies with mushrooms, leeks and cooked ham, start cleaning
and cut the champignons into small pieces, brown a clove of garlic in a pan
non-stick with two tablespoons of oil and cook the chopped mushrooms in them, add salt and pepper. Meantime,
in another pan with a tablespoon of oil cook the peeled and cut leeks
thin for about 15/20 minutes.
In a bowl, beat 4 eggs with the cream, mix well and stir in the Parmesan
Reggiano cheese, then season with salt and pepper. Butter the quiches in the plate
and cut the puff pastry into circles with a diameter of a couple of centimeters wider than
to the molds, helping you with a glass or a pasta bowl
Finally line the molds with the puff pastry discs and start stuffing them. Add in each
savory pies the mixture of champignons and leeks, the cooked ham cut into small pieces and pour over
over the liquid of eggs, cream and parmesan until filled.
Turn on the plate, wait for it to get hot and cook the savory pies for 8-10 minutes,
until they have taken on a beautiful golden appearance.
The filling can be varied according to your personal tastes, using for example cherry tomatoes and feta or a version with zucchini and shrimp