- 30 g butter
- 400 g baby leeks, sliced
- 4 cloves garlic, crushed
- 500 g smoked 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 Gruyere cheese, finely grated
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.