Leek and ham muffins

Ingredients for 1 servings:

• 1 pack of puff pastry, approx. 270 g
• 1 leek(s)
• 1 pack of ham cubes, approx. 150 g
• 3 eggs
• 150 ml cream
• 1 handful of cheese, grated, optional
• e.g. feta cheese, optional
• some salt and pepper
• some nutmeg
• Fat for the muffin tray

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

savory puff pastry muffins

Lightly grease a muffin tin with 12 cups. Cut out 12 rounds of puff pastry, ideally using a large glass or small bowl, and place in the cups. Press the edges up slightly. Clean the leek and cut into small pieces. Sauté in a saucepan with a little water and salt until soft, then drain. Whisk the eggs with cream, salt, pepper, and nutmeg. Fill the cups with leek and diced ham and top with the egg cream. You can also mix in feta cubes (careful not to overfill—the oven will rise to the top). Sprinkle with grated cheese to taste. Bake on the middle rack at 160-175°C fan/convection oven (180-195°C top/bottom heat) for about 25 to 30 minutes. Red wine or Federweißer goes well with this. These muffins are easy to prepare in advance. Then warm it briefly in the oven or microwave before eating.