Puff Pastry Pies with Leeks and Cheese

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

For these pies, it is most convenient to use Frosta pastry, which is already cut into squares. From 1 package, you can make 6 pies.

Ingredients

Leek - 2 pieces
Dried Chinese mushrooms - 0.4 oz
Adyghe cheese - 12.3 oz
Salt - to taste
Ground Black Pepper - to taste
Puff Pastry - 15.9 oz
Chicken Egg - 1 piece
Thyme - 1 sprig

Step by Step guide

Step 1

Grate the cheese on a coarse grater, and slice the white parts of the leek into thin rings. Crush the dried mushrooms (preferably white) in a mortar with salt, pepper, and a sprig of thyme. Mix everything together in a large bowl.

Step 2

Thaw the pastry, roll it out, and cut it into an even number of squares, each 10x10 centimeters. Make a diagonal cut in the center of half of the squares, not reaching the edges. Beat the egg with a fork and add 1 teaspoon of water.

Step 3

Place the filling on each uncut square. The more filling, the better. Cover each square with a cut square and pinch the edges. The filling should be visible through the cut opening in the pastry. Brush the surface of each pie with the egg mixture using a pastry brush.

Step 4

Preheat the oven to 392°F. Line a baking sheet with parchment paper, and place the pies on top. Put in the oven and bake until the pastry is golden brown.