Ingredients

Method

• 30 g butter
• 400 g baby leeks, sliced
• 4 cloves garlic, crushed
• 500 g sandwich ham, cut into large cubes
• 8 sheets phyllo pastry, cut into 6 swuares
• melted butter, for brushing
• 500 ml cream
• 4 free-range eggs
• 150 g Gruyère cheese, finely grated

Method

Ingredients

Preheat the oven to 180°C.

Melt the butter in a frying pan and sauté the leeks and garlic for 2 minutes. Add the cubed ham and heat through. Set aside.

Brush a muffin tray with melted butter, then line each muffin mould with four layers of pastry, brushing each layer with melted butter.

Fill each mould with spoonfuls of the leekand- ham mixture.

Combine the cream, eggs and cheese and pour into the filled pastries. Bake for 15 minutes, or until the mixture has set.