mushroom and leek pasties

I actually had no idea what a pasty was until my boyfriend, Dil, told me all about them. They’re essentially hand pies filled with savory ingredients - and they’re so good! He’s made me so many different kinds of them, but the one that I particularly like is mushroom and leek. Once you master the process feel free to try all different flavor combinations. Dil and I also love potato and onion! They’re great for a party or as a first course. 

Makes 4 large hand pies

2 tablespoon extra virgin olive oil

4 cups diced assorted mushrooms such as Portobello, Cremini, and Shiitake 

3 cups diced leeks, rinsed of all dirt and sand then dried

1 1/2 tablespoons minced garlic

1 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper 

1/4 teaspoon red pepper flakes

2 tablespoons white wine

1 tablespoon unsalted butter 

2 tablespoons minced parsley 

1/3 cup cubed fresh mozzarella 

1 sheet of frozen puff pastry defrosted in the refrigerator 

1 egg (for egg wash)

Preheat the oven to 400 degrees F

Heat the olive oil in a large sauté pan over medium-high heat. Add the mushrooms and leeks and sauté for 5-7 minutes, stirring occasionally. Add the garlic, salt, pepper, red pepper flakes and sauté for 1-2 minutes. Add the white wine and butter and sauté for 2 more minutes. Turn off the heat and transfer the mixture to a large bowl. Add the parsley and mozzarella and stir to combine. Set aside. 

Flour a clean surface and roll out the puff pastry sheet to a 12” x 12” square (or as close as you can get). Cut the pastry into 4 equal squares and place 1/2 cup of the mixture on each square. Break the egg into a small bowl and add 1 teaspoon of water. Whisk to combine. Brush the egg wash on the borders of each square. Fold the pastry over the mushroom mixture to create a triangle and crimp together with a fork. Cut a slit in the top of each pastry then brush the top of each pasty with the egg wash. (See below for step-by-step photos)

Bake the pasties for 20-25 minutes until golden brown on top. Allow to slightly cool and then serve.