An oozy, gooey, cheesy, creamy leek filling studded with mushrooms. Yuhum! A perfect little pie to go with a soup and or salad, for lunch or a light dinner.
You can eat them straight away but also great to reheat the next day, so great to make ahead of time!
I made these for my customer at @thuisgekookt together with roasted beets and parsnips, it was a great combo! Recip inspired by @eatswithjamie
(1 votes, average: 5.00 out of 5)
Loading...Creamy Cheesy Leek & Mushroom Pies
Ingredients
- 1 tbsp unsalted butter
- 2 small shallots finely chopped
- 3 garlic cloves finely chopped
- 2 small leeks finely slices
- 250 g chestnut mushrooms sliced
- 2 twigs thyme leaves hard stems discarded
- 300 ml stock vegetable or chicken
- 1 heaped tbsp regular flour
- 100 g cream cheese
- 1 cup finely grated parmesan cheese
- 16 puff pastry squares defrosted
- 1 egg beaten
- Pepper & Salt to taste
Instructions
- Melt the butter in a heavy based pot and add the shallots and a pinch of salt. Sauté for 2-3 minutes until softened and fragrant. add the garlic and thyme and sauté for 1 minute until softened.
- Add the leeks and mushrooms to the pan, stir to coat and let it sauté for 10 minutes on low to medium heat to soften while you keep stirring.
- Sprinkle in the flour and stir to coat, keep stirring for 2 minutes to let the flour cook through.
- Pour in the stock and keep stirring, the sauce will start to thicken. Add the cream cheese and parmesan cheese and continue to stir until you have a thick, glossy ragout. Taste and season with pepper and salt. Remove from the heat and let it cool slightly to thicken (± 15 minutes)
- Preheat the oven to 200°C and lay baking paper on 2 baking trays.
- Divide the puff pastry squares over the baking trays and spoon the filling on one side of the squares. Fold the squares over and seal the edges with the tongs of a fork. If you like you can decorate the tops by scoring them with a sharp knife. Brush the pies with the egg wash and sprinkle on sesame and nigella seeds.
- Bake the 2 trays in the oven for 20 – 25 minutes until golden brown, swapping the trays half way so they all get the same amount of heat.
- Serve while warm. (If reheating the next day bake in a preheated oven at 180°C for 15 minutes.)
Tried this recipe?Let us know how it was!
