1h$17.36Mushroom Leek Trail Hand Pies
Puff pastry hand pies stuffed with mushrooms, leeks, cheddar, and thyme for cozy road fare. These rustic savory bakes are sturdy enough for a picnic basket.
- Energy
- 367 calories per serving
- Protein
- 8.6 g per serving
- Carbs
- 27.2 g per serving
- Fat
- 24.7 g per serving
- Sodium
- 469 mg per serving
Shopping options
puff pastry
1 Pound
Pepperidge Farm Puff Pastry Frozen Pastry Dough Sheets
92%
salted butter
3 Tablespoon
Kroger® Salted Butter Sticks
9%
leeks, thinly sliced
2 Cup
Organic Leeks-Order by the Bunch (2-3 leeks per bunch)
39%
cream
2 Tablespoon
Kroger® Heavy Whipping Cream Pint
6%
mushrooms, sliced
12 Ounce
Kroger® Sliced Mushrooms
100%
fresh thyme, chopped
1 Tablespoon
Simple Truth Organic® Thyme
20%
cheddar, grated
1 Cup
Kroger® Medium Cheddar Shredded Cheese
50%
parsley, chopped
2 Tablespoon
Parsley
13%
egg, beaten
1 Each
Kroger® Grade A Large White Eggs
17%
Cost Summary
· only what you use
per serving · 8 servings
Cook this recipe
- puff pastry-1 lb
- sliced mushrooms-12 oz
- thinly sliced leeks-2 cups
- cheddar-1 cup
- salted butter-3 tbsp
- cream-2 tbsp
- parsley-2 tbsp
- fresh thyme-1 tbsp
- large egg-1 each
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.
Keep fingers tucked and the knife blade angled away while slicing mushrooms, leeks, and herbs.
Melt the butter in a large skillet over medium heat. Add the leeks and cook for 4 minutes, until softened and fragrant.
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.
Stir in the cream and parsley, then remove from the heat. Let the filling cool for 10 minutes, then fold in the grated cheddar.
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.
Use controlled cuts and keep hands clear while dividing the pastry into rectangles.
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.
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.
Use care when cutting steam vents so the knife does not slip.
Use oven mitts when placing in or removing the hot baking sheet from the oven.
Let the hand pies cool for 5 minutes before serving so the filling can settle and the pastry stays sturdy for carrying.
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