Creamy Leek Mushroom Mini Pies (Printable Version)
Buttery pastry filled with leeks, mushrooms, and Gruyère. Sophisticated and cozy vegetarian comfort food.
# What You'll Need:
→ Filling
01 -
2 tablespoons unsalted butter
02 -
1 tablespoon olive oil
03 -
1 large leek, white and light green parts only, thinly sliced
04 -
250 grams cremini mushrooms, finely chopped
05 -
1 garlic clove, minced
06 -
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
07 -
2 tablespoons all-purpose flour
08 -
120 millilitres vegetable broth
09 -
120 millilitres heavy cream
10 -
100 grams Gruyère cheese, shredded
11 -
Salt, to taste
12 -
Freshly ground black pepper, to taste
→ Pastry
13 -
1 sheet puff pastry, thawed if frozen
14 -
1 egg, beaten
# Steps To Follow:
01 -
Heat butter and olive oil in a large skillet over medium heat. Add leeks and sauté for 4 to 5 minutes until softened. Stir in garlic, mushrooms, and thyme, and cook for about 8 minutes until mushrooms have released their moisture and are golden.
02 -
Sprinkle the flour over the vegetables and cook, stirring, for 1 minute. Gradually add the vegetable broth while stirring until smooth. Pour in the heavy cream, reduce the heat, and simmer until the mixture thickens. Add Gruyère cheese and stir until melted. Season with salt and black pepper. Allow the filling to cool slightly.
03 -
Preheat oven to 200°C. Cut the puff pastry into 6 equal squares or circles. Spoon the cooled filling into the centre of each piece. Fold pastry over or cover with another piece, and seal the edges with a fork.
04 -
Place the assembled pies on a baking tray lined with parchment paper. Brush with beaten egg. Bake for 20 to 25 minutes until puffed and golden brown.
05 -
Allow pies to cool for 5 minutes before serving, as the filling will be very hot.
# Notes and Tips:
01 -
For extra flavour, incorporate a pinch of nutmeg into the filling along with the cream.
02 -
Ensure the filling is cooled before assembling to prevent soggy pastry.