Serves: 8 pastries
Preparation time: 15 minutes
Cooking time: 20 minutes
- 375g frozen puff pastry
- 90g leek
- 90g button mushrooms
- 90g grated potato
- 3 strings of fresh thyme
- 80ml free range organic chicken stock or vegetable stock
- 120ml cooking cream
- 1/2 tsp rock salt
- 2 tbsp of plain flour
- 1 tbsp grated Parmesan cheese
- 1 egg york
Preheat the oven to 200˚C and line a shallow baking tray with baking paper. Wash and dry the leek. Make sure you wash away the dirt between the leaves. You could substitute onion for leek if it is not available in the market.
Halve the leek lengthways and then slice it (about 3 to 4 mm wide).
Clean the button mushrooms with a cloth or soft brush and slice them (about 3 to 4 mm thick).
Wash and peel a starchy potato. I used half of an American baked potato.
Grate the potato coarsely and set aside.
Heat up a non-stick pan and add 25 g of unsalted butter. Then put the sliced leek in the pan and stir briefly.
Then add the sliced mushrooms and fresh thyme. Pick the leaves of the thyme and get rid of the hard stems.
Put the grated potato in and stir briefly.
Pour the stock in, add a pinch of freshly grounded black pepper, and follow with the cooking cream. I used cooking cream because it is lighter than double cream, but tastes just as good.
Sprinkle the flour around the pan and mix it well.
The stuffing is done once it is nice and thick. It takes less than a minute. Leave the stuffing to cool down. Do not overcook the stuffing because we still need to bake the pastries. Overcooked vegetables would lose the texture.
Defrost the frozen puff pastry according to the instructions on the packing. Then dust the working table with flour and roll the puff pastry into 3 mm thick. You could also use puff pastry sheets. That would save a bit of time and pastry sheets are ready to use in 5 minutes after taking out of the freezer.
Divide the puff pastry into 8 even rectangles with a plastic knife.
Put the stuffing on one side of the puff pastries.
Fold the puff pastry and press along the edges with your fingers gently.
Then seal the pastry by using a fork to press the edges.
Place the mushroom pastries on the baking tray. Beat the egg yolk and brush gently over the pastries.
Put a little bit of grated Parmesan cheese on the pastries.
Put the pastries in the preheated oven for 20 mintues or until they are golden brown.
The whole family love these crispy and delicious mushroom leek puff pastries. Try them out with the help of your kids over the holidays!
CHECK OUT THE COOKING VIDEO HERE.