Leek Mushroom Cheese Stuffed Puff Pastry

This leek mushroom cheese stuffed puff pastry is perfect for your next brunch. Whether it's Easter, Mother's Day, Christmas or any weekend party, this simple recipe's savory ingredients will please everyone!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings to 10

Calories 280.3kcal

Author Jenny Bullistron

Ingredients

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

Garnish

chopped chives

US Customary - Metric

Instructions

Preheat oven to 400℉. 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.

Notes

Garnish with chopped chives if desired.

Nutrition