"Savory little pies baked in flaky puff pastry"
Mushroom Leek Pirozhki
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 12-15
Recipe Card
ingredients
- 3 frozen puff pastry sheets
- 8 ounces thinly sliced shiitake and maitake mushrooms
- 8 1/2 ounces halved and thinly sliced leeks
- 2 tsp minced garlic
- 6 tablespoons sunflower oil
- 1 tsp lemon pepper
- 2 tsp dried rosemary
- 1 pinch to taste ground nutmeg
- 1/4 cup finely chopped fresh chives
- 1 container vegan cream cheese
- for garnish sesame seeds
Method
Step 1
Thaw puff pastry according to package directions, then cut into strips about 3 in. wide.
Step 2
Preheat oven to 375℉.
Step 3
Sauté mushrooms, leeks, and garlic in sunflower oil until soft, 5-10 min. Season to taste with lemon pepper, rosemary, and nutmeg. Let cool.
Step 4
Combine chives and cream cheese. Spread a spoonful of the cream cheese onto one end of each strip of pastry dough.
Step 5
Carefully spoon the sautéed mushrooms and leeks onto the same end of the dough with the cream cheese. Fold gently to form a triangle, then continue folding along the remaining strip of dough in triangles so the filling is tucked inside. Gently seal the edges with a finger dipped in water. Repeat with the remaining dough and filling.
Step 6
Place pirozhki on baking sheets lined with parchment paper. Brush the top of each pirozhki with water, then sprinkle with sesame seeds.
Step 7
Bake for about 30 minutes, or until the crust is golden and flaky, like a croissant. Relish every bite!