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Thaw puff pastry according to package directions. Preheat oven to 400° F.
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Unfold one pastry sheet on large cutting board or clean counter top. Press together any seams or broken areas. (TIP: Keep second sheet in fridge until ready to use).
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Lightly grease a regular size muffin tin. Cut dough into eight circles using a 3 1/3 inch round cookie cutter. You should get six out of the first cut. Piece together remaining dough and press together. Cut remaining two rounds.
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Press rounds into muffin tin. Lightly grease the bottom of a second muffin pan.
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Place second muffin tin on top of pastry rounds to secure and form pie crusts. (Tip:You might need to weigh down the top muffin tin to keep the pastry from rising too much and retain the pie shell shape. I used ramekins).
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Repeat with remaining puff pastry sheet
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Bake for 16-18 minutes until golden browned and cooked through. Remove from oven and cool completely.
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Coat a large saute pan with olive oil over medium heat.
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Cook the bacon until brown and crispy and the fat has rendered out.
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Transfer to paper towels to drain.
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Add the leeks into the pan, sprinkle with salt and sweat until wilted.
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Stir in the mushrooms, sprinkle with more salt
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Saute until soft. About 10 minutes
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Carefully pour in the whiskey and cook until the pan is basically dry.
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Remove from the heat and stir in the Greek yogurt, followed by the bacon.
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Fill the pre-cooked pie shells.
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Garnish with chives and serve.
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Enjoy!