Pithivier Mushroom, Leek And Potato Pies – a delicious recipe with butter, mushrooms, thyme, garlic, heavy cream, potatoes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 425u00b0F. Line a baking tray with parchment paper. Melt butter over medium-high heat, add leek, mushrooms, thyme and garlic and cook for 15 mins, stirring occasionally. Add cream, season and cook for 2-3 mins. Let cool for 10 mins then remove thyme.
2
Meanwhile, cook potato slices in boiling water for 6-8 mins, until just tender. Drain and let cool.
3
From the puff pastry, cut 4 discs, 6 inch in diameter, and 4 discs, 5 inch in diameter. Place 5 inch discs on prepared tray. Arrange potato slices evenly over top, leaving a 2/3 inch border around edge. Brush border with egg. Divide mushroom mixture over potato slices then top with larger discs. Press edges together to seal. Brush top with egg and bake for 25-30 mins, until pastry is puffed and golden. Serve with mixed greens.
350
kcal
Calories
24
g
Fat
25
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 tbsp butter, 1 None leek, finely sliced, 10.5 oz mushrooms, sliced, 3 sprigs fresh thyme, and more.
Yes, Pithivier Mushroom, Leek And Potato Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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