Meals and Courses

Leek and Mushroom Pasty

cook 30 mins
  • 50 g (2 oz) butter
  • 2 leeks, trimmed and sliced
  • 500 g (1 lb) mushrooms, halved (or quartered, if very large)
  • 200 g (7 oz) cream cheese
  • 1 teaspoon dried tarragon or 1 tablespoon chopped tarragon
  • 500 g (1 lb) puff pastry
  • flour, for dusting
  • 1 small egg, lightly beaten
  • salt and pepper
  • Melt the butter in a large frying pan and cook the leeks over a medium heat for 3 minutes, stirring occasionally, until they begin to soften. Add the mushrooms and continue to cook for a further 4–5 minutes until tender and lightly golden, then stir in the cream cheese and tarragon.
  • Meanwhile, roll out the pastry on a lightly floured surface and cut into 4 x 20 cm (8 inch) circles. Brush a 1 cm (1/2 inch) border with a little beaten egg.
  • Season the leek and mushrooms with a pinch each of salt and pepper and divide the mixture between the 4 circles. Now bring up 2 sides of the pastry to encase the filling, crimping the pastry together with your fingers to seal the edges.
  • Arrange the filled pastries on a baking sheet, brush with the remaining beaten egg and cook in a preheated oven, 200˚C (400˚F), Gas Mark 6, for about 18 minutes until puffed up and golden. Serve warm.
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