350gchampignon mushroomsI used mushrooms by Bioexpress
2tbspwhite wine
salt and pepper to taste
70ggrated pecorino cheese
230gpuff pastryI used round one
milk and black sesame seeds for garnish
Instructions
Instructions: Leek and mushroom puff pastry pie
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.
Notes
10 minutes waiting time.The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.