Mushroom Leek Trail Hand Pies

Servings

8

Total time

1 hr

Prep

25 min

Cook

35 min

Difficulty

hard

Ingredients

• 1 Pound puff pastry - 1 pound (2 sheets), About 2 sheets.
• 12 Ounce mushrooms, sliced - 12 ounces (weight), sliced
• 2 Cup leeks, thinly sliced - 2 cups (volume), thinly sliced
• 1 Cup cheddar, grated - 1 cup (volume), grated
• 3 Tablespoon salted butter - 3 tablespoons (volume)
• 2 Tablespoon cream - 2 tablespoons (volume)
• 1 Tablespoon fresh thyme, chopped - 1 tablespoon (volume), chopped
• 2 Tablespoon parsley, chopped - 2 tablespoons (volume), chopped
• 1 Each egg, beaten - 1 large (count), Used as an egg wash for sealing and brushing the hand pies.

Instructions

1. Preheat and prepare ingredients

   1. Preheat the oven to *400°F* and line a baking sheet with *parchment paper*. Slice the mushrooms and leeks, grate the cheddar, chop the herbs, and beat the egg.

2. Soften the leeks

   2. Melt the butter in a large skillet over *medium heat*. Add the leeks and cook for *4 minutes*, until softened and fragrant.

3. Cook down the mushrooms

   3. Add the mushrooms and thyme, then cook for *8 to 10 minutes*, stirring often, until the mushrooms are *deeply softened* and their liquid has mostly evaporated.

4. Finish and cool the filling

   4. Stir in the cream and parsley, then remove from the heat. Let the filling cool for *10 minutes*, then fold in the *grated cheddar*.

5. Cut and fill the pastry

   5. Roll the puff pastry sheets lightly and cut each sheet into *4 equal rectangles*. Spoon the mushroom-leek filling onto one side of each rectangle, leaving a *clean border* around the edges.

6. Seal the hand pies

   6. Brush the borders with beaten egg, fold the pastry over the filling, and press the edges closed. Crimp with a fork to *seal tightly*, then place the pies on the prepared baking sheet.

7. Vent and bake

   7. Brush the tops with more beaten egg and cut *2 small vents* in each pie. Bake for *20 to 24 minutes*, until puffed, golden, and crisp.

8. Cool before serving

   8. Let the hand pies cool for *5 minutes* before serving so the filling can settle and the pastry stays *sturdy for carrying*.