Leek and mushroom puff pastry pie

Category:

Puff pastry pie - simple but delicious. With a strong rustic flavor of champignon mushrooms*, leek and pecorino cheese. Serve hot or cold as a main dish or an appetizer.

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Preparation time 20m

Cooking time 25m

Waiting time 10m

Ingredients

For 4 Person(s)

Ingredients

1 tbsp olive oil
30 g butter
1 leek (white and light green parts)
350 g champignon mushrooms (I used mushrooms by Bioexpress)
2 tbsp white wine
salt and pepper to taste
70 g grated pecorino cheese
230 g puff pastry (I used round one)
milk and black sesame seeds for garnish

Leek and mushroom puff pastry pie Directions

Heat oil and butter in a pan. Add sliced leek and cook over medium - low heat for 3 - 4 minutes until the vegetable become tender and slightly transparent.
Add sliced mushrooms, stir and cook over medium - high heat for another 6 minutes, stirring rarely to cook the mushrooms and being careful not to burn them. Towards the end of cooking add 2 tablespoons of white wine, salt and pepper and continue cooking for another 2 minutes. Turn off the flame and set aside for 10 minutes to let them cool down.
Roll out the puff pastry onto baking paper. Add the mushroom filling and the grated pecorino cheese.
Close the puff pastry into half-moon and seal the edges with a fork. Brush with some milk and create a couple of dimples on the surface to let the air come out during the cooking process. Place in the fridge while heating the oven.
Heat the static oven to 200 °C together with the baking pan. Before moving the pie onto the hot baking pan decorate it with sesame seeds. Bake for about 25 minutes. Remove from the oven and let cool slightly before serving.

lot of love. B.