Thursday, November 26, 2015

#BookClubCookbookCC: Mini Leek and Bacon Pies

I missed last month for the Book Club Cookbook Cooking Crew.  Things were crazy and I couldn't find the book.  I was thrilled this month when Erin of the Spiffy Cookie invited us to have a piece of treacle tart and read Harry Potter and the Philosopher's Stone:

I know it's Sorcerer's Stone in the US, but this is Canada, and this is the British edition.
I devoured read all the books when they first came out, but that was a long time ago.  So I sat down and read this one again.  Now, I want to read the series again, and I really don't have time for that!
What I enjoyed most in the rereadin were the little references that I skimmed the first time, not fully comprehending.  It's kind of like rewatching Star Wars, knowing what is to come.
I was originally planning to do something with Butterbeer, but it doesn't make an appearance in book one.  I then considered doing something with Dumbledore's favourite muggle sweet, sherbet lemon.  But those are lemon drops, and that didn't strike my fancy as much as the potential ice cream.
I then happened upon this recipe on Instagram, and while it's not a direct tie-in to the book, it's definitely got a British bend.  It's also surprising when you start looking how many references there are to bacon...and this has it in spades.  While not a pasty, it is a bit of an homage.  Canadian Living recommends these cold with HP sauce, but J and I would tell you they're amazing hot as a side with soup.
I present to you now from Canadian Living Mini Leek and Bacon Pies:

2 slices bacon, chopped
2 leeks (light green and white parts only), sliced
1 large onion, halved and sliced
1 tsp dried thyme
1/2 c water
2 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1 c baby spinach, coarsely chopped
1/2 c frozen green peas
1 c Gruyere cheese, shredded
Pastry for a single crust pie

1.  In a large skillet, cook bacon until crispy.  Add leeks, onions and thyme and cook until starting to brown, stirring from time to time.
2.  Add water, vinegar and mustard, stirring up brown bits from the pan and continuing to cook until onions are starting to caramelize.  Stir in spinach and peas and continue to cook until spinach is wilted and peas are hot.  Remove from heat and stir in 3/4 c of shredded cheese.
3.  On a lightly floured surface, roll pastry out into a rectangle 12"x16".  Cut into 12 squares 4"x4".
4.  Heat oven to 400F.  Line a 12-cup muffin tin with the pastry squares.  Fill each tart with 1/4 c of the onion filling, pressing in.  Sprinkle with remaining cheese.  Fold the 4 corners of the squares into the centre of the tarts, pressing lightly.
5.  Bake tarts for 20 minutes at 400F, until the filling is hot and bubbly.  Let cool briefly before serving.
From Canadian Living

Onions, bacon and cheese.  These are full of so many good things.  It's good I have a husband who indulges my food fancies and hobbies.  He thought they sounded good before I started.
I got exactly 12 squares out of my pastry.  I used my own, out of the freezer.  I believe lard makes the best pastry.  I use the Tenderflake recipe.  It's very forgiving - I rolled it a few times to get the squares.
But aren't these pretty?  Savoury tarts for a cold winter's night.  Or a magician on the move.  Your choice, really.

This month Erin at The Spiffy Cookie, this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

One of our lucky readers - US and Canada only! - can enter to win a copy ofThe Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from November 1st till November 30th at 4 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway
*Disclosure: Erin received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp as an opportunity to give a copy away. Opinions are our own. We received no further compensation for our posts.

1 comment:

  1. They look absolutely delicious! I enjoyed reconnecting with Harry Potter again as well.