8 crispy golden brown mushroom and leek puff pastries in a baking tray and one of the pastry is cut in half to reveal the mushroom and leek stuffing inside

Mushroom Leek Puff Pastry Pie

I used frozen puff pastry to make these delicious savoury mushroom and leek pastries. They are great for breakfast or afternoon tea.


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


Showing a washed leek

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.

Chopping a leek

Halve the leek lengthways and then slice it (about 3 to 4 mm wide).

Slicing a few button mushrooms

Clean the button mushrooms with a cloth or soft brush and slice them (about 3 to 4 mm thick).

Chopped leeks sliced mushrooms and a potato on a table and showing a grater

Wash and peel a starchy potato. I used half of an American baked potato.

grating a potato on a brown chopping board with other ingredients on the side

Grate the potato coarsely and set aside.

frying some chopped leek in a pan with melted butter

Heat up a non-stick pan and add 25 g of unsalted butter. Then put the sliced leek in the pan and stir briefly.

Picking fresh thyme leaves and put them into a pan with sliced mushrooms and chopped leek

Then add the sliced mushrooms and fresh thyme. Pick the leaves of the thyme and get rid of the hard stems.

mixing grated potato, sliced mushrooms and chopped leek in a pan

Put the grated potato in and stir briefly.

Pouring some cooking cream into a pan with sliced mushrooms, grated potato and chopped leek

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.

Sprinkling plain four in a pan with mixed vegetables inside

Sprinkle the flour around the pan and mix it well.

The stuffing of mushrooms and leek pastry is ready

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.

flattening puff pastry with a rolling pin

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.

dividing a piece of flattened puff pastry into smaller pieces with a plastic knife

Divide the puff pastry into 8 even rectangles with a plastic knife.

putting stuffing on all small rectangular puff pastry

Put the stuffing on one side of the puff pastries.

Folding the puff pastry with two hands after putting stuffing

Fold the puff pastry and press along the edges with your fingers gently.

Using a fork to seal the pastries by pressing the edge

Then seal the pastry by using a fork to press the edges.

Brush egg yolk over pastries in a baking tray

Place the mushroom pastries on the baking tray. Beat the egg yolk and brush gently over the pastries.

Put some grated Parmesan cheese on eight pastries in a baking tray

Put a little bit of grated Parmesan cheese on the pastries.

baking eight pastries in an oven

Put the pastries in the preheated oven for 20 mintues or until they are golden brown.

eight golden brown pastries garnished with fresh thyme in a baking tray on a rack

The whole family love these crispy and delicious mushroom leek puff pastries. Try them out with the help of your kids over the holidays!



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