Leek and Mushroom Puff Pastries
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Recipe Intro From eatswithjamie
Warm, flaky, and packed with flavor, these leek and mushroom puff pastries are a crowd-pleaser for any occasion. Whether you're hosting a dinner party, attending a potluck, or just craving a savory snack, these pastries deliver creamy, cheesy, umami-rich goodness in every bite. Made with Better Than Bouillon Mushroom Base for enhanced depth of flavor, they're quick to prepare and perfect for cooler weather gatherings or holiday spreads.
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Recipe Card
ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons minced garlic
- 2 cups chopped leeks
- 12 ounces Baby Bella or white mushrooms, sliced `
- 5 tablespoons cream cheese, cubed
- 2 1/2 teaspoons Better Than Bouillon Mushroom Base
- 1 1/2 tablespoons all-purpose flour
- 3/4 cup Parmesan cheese, grated
- 2 sheets frozen puff pastry, thawed
- 1 large egg, beaten (for egg wash)
Method
Step 1
Preheat the oven to 400°F. Line a baking tray with parchment paper.
Step 2
Melt the butter in a large saucepan over medium heat. Add minced garlic and sauté for 20 seconds, until fragrant. Stir in the chopped leeks and cook for about 15 minutes, stirring every 3 minutes, until the leeks are lightly browned.
Step 3
Add the sliced mushrooms to the pan and sauté for an additional 3 minutes.
Step 4
Stir in the Better Than Bouillon Mushroom Base and cubed cream cheese, cooking for another 3 minutes until the cream cheese is fully incorporated.
Step 5
Sprinkle the flour into the mixture and stir continuously for 2 minutes to allow it to thicken. Remove from heat and transfer the mixture to a large bowl. Let it cool for about 20 minutes.
Step 6
Once cooled slightly, fold in the grated Parmesan cheese and mix until evenly combined. Set the filling aside.
Step 7
Cut each thawed puff pastry sheet into 4 equal squares to make 8 pieces total. Gently roll each square with a rolling pin to create a rectangle.
Step 8
Place 2–3 tablespoons of the filling onto one half of each rectangle. Fold the pastry over the filling to form a smaller rectangle, then seal the edges by pressing with a fork. Transfer the pastries to the prepared baking tray.
Step 9
Brush the tops of each pastry with the beaten egg to ensure a golden, glossy finish.
Step 10
Bake for 30–35 minutes, or until the pastries are puffed and golden brown.
Step 11
Remove the pastries from the oven and allow them to cool for 5 minutes before serving.