Leeks and portobellos puff pastry

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Images poireaux
Preparation 15 min
Baking 40 min.
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 60 ml (1/4 cup) of butter
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 12 thick slices of portobello mushrooms
  • 1 package of puff pastry
  • 1 egg
  • Few thin slices of firm cheese of your liking
  • Salt and pepper up to taste
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Preparation

  • Preheat oven at 200°C (400°F).
  • In a nonadhesive casserole, melt butter and brown Les Cultures de chez nous sliced leeks. Cover and brown 15 minutes at low heat while stirring often. Leeks needs to be browned, crispy. Lay mushrooms slices over leeks and cook 2 minutes. Remove from heat.
  • Over a floured surfaces, lay puff pastry of about 1/2 cm thick. Set puff pastry over a buttered oven safe plate and brush with whisked egg. Lay thin slices of cheese at the center of the pastry and let a space of two finger free all around. Spread leeks, without mushrooms, over cheese. Set mushrooms slices in a decorative way over leeks. Make a crust with the pastry by rolling up free sides of the pastry. Pinch sides. Brush pastry with whisked egg. Salt and pepper.
  • Set in the oven until pastry browns (10 to 15 minutes).

Chef's notes