Mushroom Leek Trail Hand Pies
Flaky puff pastry hand pies filled with mushrooms, leeks, cheddar and thyme. Start with cold, thawed pastry; allow additional package-directed thawing time if frozen.
- hand pies
- Hobbit
- plant-based
- portable
- puff pastry
- road fare
- savory bake
- vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
mushrooms, sliced · 12 Ounce
Kroger® Sliced Mushrooms
100%
Details
puff pastry · 1 Pound
Pepperidge Farm Puff Pastry Frozen Pastry Dough Sheets
92%
Details
leeks, thinly sliced · 2 Cup
Organic Leeks-Order by the Bunch (2-3 leeks per bunch)
80%
Details
cheddar, grated · 1 Cup
Kroger® Medium Cheddar Shredded Cheese
50%
Details
fresh thyme, chopped · 1 Tablespoon
Simple Truth Organic® Thyme
33%
Details
egg, beaten · 1 Each
Kroger® Grade A Large White Eggs
17%
Details
parsley, chopped · 2 Tablespoon
Parsley
13%
Details
salted butter · 3 Tablespoon
Kroger® Salted Butter Sticks
Sale
9%
Details
cream · 2 Tablespoon
Kroger® Heavy Whipping Cream Pint
6%
Details
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 tablespoons
- cream-2 tablespoons
- parsley-2 tablespoons
- fresh thyme-1 tablespoon
- large egg-1 each
Preheat the oven to 400°F and line 18-by-13-inch rimmed baking sheets with parchment; keep thawed pastry cold. Thaw according to its package before starting. 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 cool the filling in a shallow heat-safe dish until it will not soften cold pastry. Remove from the heat and allow at least 10 minutes, then fold in the cheddar.
Cut the cold pastry into equal rectangles and divide the cooled filling evenly over one side of each, leaving a clean border. Roll lightly as needed; divide each full sheet into four rectangles.
Use controlled cuts and keep hands clear while dividing the pastry into rectangles.
Brush the borders with some beaten egg, fold over the pastry and crimp tightly with a fork. Space the pies apart on the lined sheets and reserve the remaining egg for brushing.
Brush with the remaining egg, cut two small vents per pie and bake until puffed, golden and crisp underneath. Allow about 20–24 minutes; swap upper and lower trays halfway through if using both racks. Follow the pastry package if more time is needed and discard unused raw egg wash.
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.
Cool for at least 5 minutes until the filling is comfortable to eat. For later serving, refrigerate within two hours and carry chilled with an ice pack.
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