- 1 Safeway refrigerated pastry for a single-crust 9-inch pie, at room temperature
- 1 pound leeks
- 2 tablespoons Lucerne Sweet Cream Butter
- 2 tablespoons all-purpose flour
- 1 cup O Organics Milk
- 1/2 cup Lucerne Half-and-Half
- 1/8 teaspoon hot sauce
- 1/2 cup Lucerne shredded Swiss cheese
- 1/2 pound Butchers Cut Bratwurst Sausage, cut into 1/2-inch chunks
- 1 tablespoon minced parsley
- On a floured board, cut pastry into four equal pieces. Roll each quarter until each cut side is about 8 inches long. Ease each piece into a round ramekin (about 1 1/2 inches deep and 4 inches wide); fold edges down into ramekin, flush with rim. Press pastry snugly against sides of ramekin to make evenly thick. Prick in several places with the tines of a fork.
- Bake in a 375 degrees F oven until lightly browned, 12 to 15 minutes.
- Meanwhile, trim root end, coarse tops, and outer layer from each leek; cut leeks in half lengthwise. Hold under running water and flip layers to rinse well. Cut crosswise into 1/4-inch pieces.
- In a 10- to 12-inch frying pan over medium-high heat, frequently stir leeks in butter until lightly browned, about 10 minutes. Add 2 tablespoons flour and stir until well blended; remove from heat. Smoothly blend in milk and half-and-half; add hot sauce to taste. Return to heat and stir until boiling; stir 1 minute longer. Remove from heat, add cheese, and stir until sauce is smooth.
- Pile sausage chunks equally into warm pastry-lined ramekins. Pour sauce evenly over sausages.
- Bake in a 375 degrees F oven until sauce bubbles, 18 to 25 minutes. Sprinkle pies with parsley.