Creamy Mushroom & Leek Mini Pies

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Creamy Mushroom & Leek Mini Pies

INGREDIENTS

400 grams button mushrooms
1 large leek
1 white onion
1/4 cup cream
1 tsp cornstarch, optional
1 egg, whisked to wash
2 tablespoon dried rosemary
1 tablespoon butter + 1 teaspoon for greasing
750 grams puff pastry
salt and pepper to season

Special equipment:
2 x 12 mini muffin tray
1 small heart cookie cutter

LETS MAKE IT

Preheat your oven to 160 degrees on fan bake or 180 degrees on bake and grease your muffin trays with butter.

Begin by prepping your ingredients by slicing your onion, leek and mushrooms thinly. In small bowl, whisk together your cream and cornstarch. 

Taking a large fry pan over a medium heat, add your butter, onion, leek and mushrooms. Fry for 8-10 minutes, until the onion has become translucent and the leek is soft. The mushrooms will have reduced to around half the size. 

Add your cream and cornstarch mix and reduce the heat to allow to simmer for a further 5 minutes until thick and creamy. Stir occasionally if needed. 

Take off the heat and let cool while you prep the pastry. 

Get your bench ready by dusting it with flour.

Roll out your pastry to have a thickness of 2mm. Take a large ramekin, placing on the edge of the pastry and trace around it with a knife. Place the cut pastry into your muffin tin, creating a base and pressing the pastry into the bottom and against the corners to cover. If you don't have a ramekin, use something circular that is larger than the muffin tin or estimate the size. Cut off any excess and place to the side to be rerolled. 

Fill the base with mushroom mix - around 2-3 tablespoons. Using a tumbler (or something with a similar diameter to the top of your muffin tin) place it on the pastry tracing around it with a knife. Lay this ontop of the mushroom mix to create a lid. With a fork press the edges of the top into the base. 

Repeat this step for all 24 muffin slots. I would recommend doing a base and lid first to make sure there is equal ratio of pastry to filling as this can vary. With excess pastry, gently need together and roll out with a rolling bin to a thickness of 2mm and begin tracing out your shapes again.

If you are adding hearts to this, take your heart cutter, place it on the pastry and wiggle to cut. Add these to the top before brushing with your whisked egg wash. 

Place in the oven and allow to cook for 15-20 minutes until golden brown. 

For best results, serve warm as an appetiser or alternatively as a meal with a side salad. 

 


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