Mushroom, leek and potato pithiviers

These creamy vegetarian delights bring a gourmet twist to the traditional Aussie pie. Leek, potatoes and mushroom ooze from these pithiviers while puffed pastry melts in your mouth.
Mushroom leek and potato pithiviersAustralian Women's Weekly
1H 10M



1.Preheat oven to 220°C (200°C fan-forced). Bring a saucepan of salted water to the boil. Line trays with baking paper.
2.Melt butter in frying pan over medium-high heat. Add leek, mushrooms, thyme and garlic. Cook 15 minutes, stirring occasionally. Stir through cream, salt and pepper. Cook further 2-3 minutes. Cool 10 minutes, then remove thyme sprigs.
3.Meanwhile, while mushroom mix is cooking, place potato slices in boiling water. Cook 6-8 minutes, until just tender. Drain. Cool.
4.Cut 4 x 15cm discs and 4 x 12cm discs from puff pastry. Place 2 smaller discs on each lined baking tray.
5.Lay potato slices evenly on pastry bottoms, leaving a 1.5cm border around edge. Brush pastry border with egg. Divide mushroom mix evenly among 4 pithiviers. Top with larger pastry discs; press edges of each pithivier firmly together, to seal. Brush with egg.
6.Bake 25-30 minutes, until pastry is puffed and golden. Swap trays around on racks after 15 minutes. Serve with salad.

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