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LOCATION: Recipes >> Entrée Pies >> Leek Croustade 03

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LEEK CROUSTADES

1 1/2 tablespoons unsalted butter
2 leeks (white and light green parts), halved lengthwise and thinly sliced
2 small garlic cloves, minced
1 tablespoon all-purpose flour
1/4 cup chicken broth
2 tablespoons dry sherry
1/2 cup regular or reduced-fat sour cream
1 tablespoon finely chopped fresh parsley
1/2 teaspoon lemon juice
Pinch ground nutmeg
Salt and pepper to taste

1 (2.1-ounce) package frozen mini phyllo-dough shells (15 shells), thawed
1 tablespoon grated Parmesan or Romano cheese
2 tablespoons grated Muenster, Jack, or Gruyere cheese

Heat the butter in a large nonstick skillet over medium heat. Add
the leeks and garlic and saute until tender, about 4 minutes. Add
the flour and stir to combine. Add the broth and sherry and stir
to combine. Stir in the sour cream. Remove from heat and stir in
the parsley, lemon juice, nutmeg, salt, and pepper. At this point,
the mixture can be covered and chilled up to 3 days.

Preheat the oven to 350 degrees.

Fill the phyllo cups with the leek mixture, arrange on a baking
sheet, and sprinkle with cheeses. Bake 8 minutes or until edges
are golden brown and cheese melts. Serve hot.

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