Peanut Butter, Bacon, & Leek Bites
- Yield:12 tartlets
- Prep Time:15 minutes
- Cook Time:35 minutes
- Total Time:50 minutes
1 sheet (1/2 pound) frozen puff pastry, thawed in the fridge overnight
1 large leek
1 tablespoon butter
1 tablespoon olive oil
4 strips turkey bacon, diced
2 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes (more or less to taste)
1/8 teaspoon black pepper
2 tablespoons water
1/3 cup Peanut Butter & Co. Old Fashioned Smooth
1 scallion, white and light green parts, thinly sliced (for garnish)
Preheat oven to 375°F. Roll the pastry out on a lightly floured surface to a 9- by 12-inch rectangle; make 3 cuts lengthwise and 4 cuts across so that you end up with 12 small squares. Press each square of pastry into a mini muffin cup. Cover the muffin tray with plastic wrap and transfer to the fridge to chill while you make the filling.
Remove the 1 to 2 outer leaves from the leek and trim off the stem end and the dark green portion. Quarter the leek lengthwise, and then thinly slice it. Rinse it thoroughly under cold running water to remove any sand, then drain and set aside.
Heat the butter and oil in a medium skillet over medium heat; add the bacon and cook until crisp, about 3 to 5 minutes, stirring occasionally. Stir in the leek and cook until softened, about 6 to 8 minutes. Add the garlic, soy sauce, brown sugar, ginger, red pepper flakes, and black pepper and cook 1 minute, stirring constantly. Stir in the water and use a wooden spoon to scrape up any brown bits off the bottom; cook until the water is evaporated, about 1 minute. Turn off heat and stir in the Peanut Butter & Co. Old Fashioned Smooth.
Fill the pastries with about 1 tablespoon of filling each (you will have about 3 tablespoons of filling leftover – it’s delicious spread on toast), and bake until the pastries are puffed and golden, about 20 to 24 minutes. Sprinkle scallion on top and serve.