This leek mushroom cheese stuffed puff pastry is perfect for your next brunch. Whether it is Easter, Mother’s Day, Christmas or any weekend party, this simple recipe’s savory ingredients will please everyone!
When I think of brunch food, I often think about muffins and mimosas. I have served my jam-filled muffins so many times for brunch that I have the recipe memorized. And my vanilla cranberry mimosa has graced the table of many a brunch.
For some reason, I forget savory brunch food – thankfully, my guests always remember.
Savory brunch goes beyond egg bakes and baked French toast. Stuffed pastry puff pastry is where it is at and you’re about to find out what I mean.
Leek Mushroom Cheese Stuffed Puff Pastry
My leek mushroom cheese stuffed puff pastry is easy to make and a breakfast pleaser.
The secret is the Boursin Garlic & Fine Herbs Gournay Cheese – you can find it in the fine cheese section of most grocery stores.
Start by defrosting a sheet of puff pastry. You can defrost a sheet of dough in the refrigerator overnight or you can leave it out for 2 ½-3 hours. You want the pastry dough to be cold, not at room temperature. If it gets too warm, put it in the fridge for a little while to chill again.
While your dough is defrosting, sauté your leeks and mushrooms in a pan with olive oil. I have a feeling that many people don’t know how to cut and prepare leeks; I know that I didn’t at first.
This cutting tutorial by Serious Eats is very helpful!
When the leeks are bright green and the mushrooms have softened, turn off the heat and drain the liquid. This step is important – if you don’t drain the liquid, your stuffed puff pastry will be mushy at the bottom.
Grab a bowl and lay the defrosted puff pastry inside with its edges outside of the bowl. Place the Boursin cheese in the center and smooth it out with the back of a spoon.
Top the cheese with your leek and mushroom mix and fold the edges of the puff pastry on top. Pinch the dough together so that the leeks, mushroom and cheese are encased with dough.
Flip the bowl over and place the stuffed puff pastry on a sheet pan covered in parchment paper. Pop the pan in the oven and bake it for 30 minutes. And that’s it.
Brunch is served! I chop up some fresh chives and sprinkle them on top before serving. This can serve 8-10 people, depending on how large your slices are. If this is the main dish and you aren’t making too many other things, this can serve less as well.
Refrigerate any leftovers and you’ll have breakfast or lunch for tomorrow!
- 1 tablespoon extra virgin olive oil
- 2 leeks, sliced
- 8 ounces baby Bella mushrooms, sliced
- 1 puff pastry sheet, thawed
- 5.2 ounces Boursin Garlic & Fine Herbs Gournay Cheese
- chopped chives
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- Heat the olive oil in a frying pan over medium heat. Add the leeks and mushrooms, stirring occasionally until the leeks are bright green and the mushrooms are tender. Remove from heat and drain the excess liquid from the pan.
- Lay the puff pastry sheet into a medium bowl. Place the cheese in the center and use a spoon to spread it out. Top the cheese with the cooked leeks and mushrooms.
- Fold the dough over the stuffing, using a small amount of water to secure the dough. Press the dough together to make sure it is sealed all around.
- Turn the stuffed puff pastry over onto the prepared sheet pan (the sealed side should be on the sheet pan). Place the sheet pan in the oven and bake for 20-25 minutes, or until the crust is golden.
- Remove the sheet pan from the oven and allow to cool for 10 minutes before serving.
Garnish with chopped chives if desired.
Amount Per Serving: Calories: 278Total Fat: 21gSaturated Fat: 8gCholesterol: 19mgSodium: 195mgFiber: 1gSugar: 2gProtein: 5g