Leek, Artichoke & Mushroom Croûte

These delicious pastries are another great recipe from my Good Housekeeping Healthy Family Recipes book, as was yesterdays, which I may not have credited. I changed the method a little.

Heat some oil in a pan and fry finely chopped garlic for a minute. Add finely sliced leeks and cook until almost softened. Add a mixture of oyster and chestnut mushrooms, sliced and chopped. Pop in a splash of balsamic vinegar and chopped chestnuts (I used the vacuum packed ones). Add in a few thyme leaves and roughly chopped artichokes in oil. Stir well, season and remove from the pan and leave to cool.

Using ready rolled puff pastry, sprinkle with a little thyme and roll out a little more.

Cut in half and spoon the mixture equally onto each piece, brush the edges with a little egg and fold.

Brush with egg and pop into a preheated 180ºc(fan) oven and cook for about 20 minutes.

TWD_3007_Mushroom_Pastry

Using GARLIC, OYSTER MUSHROOMS, CHESTNUT MUSHROOMS, COOKED CHESTNUTS, BALSAMIC VINEGAR, ARTICHOKE HEARTS, LEEKS, EGG and READY ROLLED PUFF PASTRY…

This was dinner…30th July 2014.

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