Vol-Au-Vents with Leek, Egg and Pesto

Servings: 6 to 8 » Preparation: 15 mins » Cooking: 20 mins » Level: Easy
Ingredients:
  • 16 small vol-au-vent cases, frozen
  • White part of 1 leek, fienly sliced
  • 2 tablespoons butter
  • 4 large eggs, lightly beaten
  • 2 tablespoons milk
  • Salt and freshly ground black pepper
  • 1/2 cup (125 ml) readymade pesto (italian basil sauce)
  • 2 tablespoons pine nuts
  • Basil leaves, to garnish

Procedure:
  1. Preheat the oven to 400 F (200 C/ gas 6)
  2. Arrange the pastry cases on a baking sheet
  3. Bake until risen and golden brown, about 10 minutes
  4. Let cool slightly
  5. Meanwhile, saute the leek in the butter in a large frying pan over medium heat until softened, about 5 minutes
  6. Beat the egg in a large bowl. Season with salt and pepper
  7. Pour the mixture into the frying pan. Simmer for 2-3 minutes, stirring constantly, until the egg is cooked
  8. Spoon the mixture into the pastry cases
  9. Top each one with a little pesto and garnish with the pine nuts and basil
  10. Serve at once