If you want to impress your guests in a party with minimum effort try this recipe that I created.
I had extra ricotta in the fridge that I had to use and 2 leeks and few crimini mushrooms. I did not feel like preparing dinner that night and I wanted my kids to get some veggies in a fun way.But I will use this recipe again for their birthday parties, it is easy, chic and delicious.

Here are the ingredients:

2 leeks sliced and washed well
5 crimini mushrooms units
2 rolls of Frozen Puff Pastry 30 min in room temperature prior to use it
3 table spoons of ricotta
2 table spoons of grated Parmesan
2 table spoons of chopped parsley
salt and pepper
Italian seasoning
1 table spoon of butter
1 table spoon of olive oil
I used a Non-Stick 12-Cup Muffin Pan
Canola oil spray

How to prepare it:

Pre heat oven to 375 oC

First fill up a bowl with water and 1 tea spoon of vinegar and add all the sliced leeks. It has to sit there for 15 min than remove the leeks making sure there is no more sand or dirty between leaves.
In a fry pan stir fry the mushrooms in butter and oil add salt and pepper than add leeks and salt and pepper, add Italian seasoning on top. Turn off the heat after 3 minutes and go to the next step.

In another bowl add ricotta cheese, grated Parmesan and parsley and mix well with a spoon. I did not add salt here but you can add if you wish.

Than get the Non-Stick 12-Cup Muffin Pan and spray the wholes with the canola oil.
You can use a glass to cut circles in the puffy pastry dough or you can cut larger strips in a way they fit inside the muffin area. Add the room temperature leeks mixture on the bottom and the ricotta mixture on top. Bake for 15 min on 375oF and than extra 15 min on 350 F. Remove from the Non-Stick 12-Cup Muffin Pan when is ready and golden and put in a cooler rack.
Serve with sparkling wine.
They will think you spent a lot of time doing it and you only took 10 min to put all together!