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.

  • 25 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Mushroom, leek and potato pithiviers
  • 2 tablespoon butter
  • 1 leek, sliced finely
  • 300 gram mushrooms, sliced
  • 3 fresh thyme sprigs
  • 2 clove garlic, minced
  • 2/3 cup double cream
  • salt and ground white pepper, to taste
  • 400 gram pontiac potatoes, peeled, cut into 1cm-thick slices
  • 4 sheets puff pastry
  • 1 egg, whisked lightly
  • green salad, to serve


Mushroom, leek and potato pithiviers
  • 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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