Step into the magic of Harry Potter World from the comfort of your own kitchen with this Leaky Cauldron Inspired Egg, Leek, and Mushroom Breakfast Pasty. Found on the breakfast menu of Universal Studios Orlando’s Leaky Cauldron, this delicious pasty captures the charm of dining in Diagon Alley, where a morning bite and a Butterbeer can make you feel like a part of the wizarding world.
While we can’t visit the theme parks every morning, we can still recreate the experience at home. This savory breakfast pastry features buttery scrambled eggs, sautéed mushrooms and leeks, and sharp white cheddar, all wrapped in flaky puff pastry with a hint of Dijon mustard. One bite, and you’ll be transported back to your favorite magical moments.
Serve alongside crispy breakfast potatoes and fresh fruit for the ultimate breakfast spread!
Why You’ll Love This Mushroom Breakfast Pasty:
- Theme Park Magic at Home – Bring the flavors of Harry Potter World into your own kitchen, letting you relive the magic of Universal Studios without leaving your house.
- Easy and Impressive – With just a handful of simple ingredients, this pasty looks and tastes gourmet but is surprisingly easy to make.
- Perfect for Brunch – Flaky puff pastry, savory scrambled eggs, and sautéed veggies make this an ideal dish to serve for a special brunch, breakfast gathering, or even a cozy weekend treat.
- Customizable for All – Easily adaptable to dietary needs, you can make this recipe gluten-free with the right pastry or swap ingredients to fit your preferences. It’s as versatile as it is delicious!
Breakfast Pasty Ingredient Notes:
- Puff Pastry – A light, flaky pastry made by layering thin sheets of dough with butter. It puffs up as it bakes, creating a texture similar to a croissant. Find it in the freezer section of most grocery stores.
- Butter – Use a good-quality salted butter for richness and flavor.
- Baby Bella Mushrooms – Also known as cremini mushrooms, these small brown mushrooms have a deeper flavor than white button mushrooms and add an earthy, savory element to this mushroom breakfast pasty.
- Leek – A mild member of the onion family, leeks have thick green tops and white, tender bottoms. They add a subtle sweetness and are similar in flavor to a giant spring onion.
- Minced Garlic – Adds aromatic depth and a savory bite. Because garlic makes everything better!
- Eggs – The base of the filling, scrambled lightly for a soft, fluffy texture.
- Dijon Mustard – Adds a hint of spice and a touch of acidity to balance out the richness of the filling.
- Grated White Cheddar – A firm cheese with a sharp, salty flavor that melts beautifully into the scrambled eggs.
- Cream – Use whole milk, half & half, or heavy cream to make the eggs extra creamy and luxurious.
- Salt and Pepper – Simple seasonings that enhance all the other flavors in the dish.
Dietary Restriction & Allergy-Friendly Substitutions:
- Gluten-Free: Swap the puff pastry for a gluten-free puff pastry (such as Sweet Loren’s Gluten-Free Puff Pastry) or pie crust. Several brands offer gluten-free versions that are just as flaky and delicious.
- Dairy-Free: Replace the butter with a plant-based alternative like vegan butter or margarine. For the cheese, opt for a dairy-free cheddar or a nut-based cheese. Use a plant-based milk (such as almond, oat, or coconut milk) instead of cream.
- Vegan: Use a vegan puff pastry, replace the butter with vegan butter, and swap the eggs with a tofu scramble or a vegan egg alternative. Substitute dairy-free cheese and cream alternatives as needed.
- Low-Carb: For a low-carb option, skip the puff pastry and turn the filling into a breakfast scramble or egg bake, perfect for serving with fresh veggies or a salad.
- Nut-Free: This mushroom breakfast pasty recipe is naturally nut-free, but always double-check ingredient labels, especially for puff pastry, to ensure there are no hidden allergens.
Additional Substitutions & Variations:
- Bacon or Sausage: Add cooked, crumbled bacon or breakfast sausage for a heartier, meatier filling.
- Spinach: Stir in some sautéed spinach for extra greens and a nutrient boost. It pairs perfectly with the leeks and mushrooms.
- Herbs: Fresh herbs like thyme, parsley, or chives will add a bright, fragrant touch to the filling. Mix them into the eggs or sprinkle on top after baking.
- Goat Cheese: Swap out the white cheddar for creamy goat cheese for a tangier, more decadent flavor in your mushroom breakfast pasty.
- Caramelized Onions: Replace or add to the leeks with sweet caramelized onions for a deeper, more complex flavor.
- Spicy Kick: If you like a little heat, try adding a dash of hot sauce or red pepper flakes to the egg mixture for a spicy twist.
- Cheese Variations: Feel free to swap in other cheeses like Gruyère, Havarti, or Swiss for different flavor profiles.
- Vegetarian: Keep it vegetarian by sticking with the mushrooms, leeks, and cheese, or add other veggies like bell peppers or zucchini for more variety.
Expert Tips & Recipe Notes:
- Keep the Puff Pastry Cold:
- Puff pastry works best when it’s cold. Keep it in the fridge until you’re ready to use it, and work quickly to prevent the butter layers from softening too much. If it gets too warm, pop it back in the fridge for a few minutes before baking.
- Eggs Scrambled Lightly:
- Don’t overcook the eggs! They should still be soft and slightly underdone when you transfer them to the pastry. They’ll finish cooking in the oven, ensuring a creamy texture.
- Cutting Leeks:
- Leeks can be gritty, so after slicing, soak them in a bowl of water to remove any dirt or sand. The grit will sink to the bottom while the leeks float on top. Drain and pat dry before cooking.
- Seal the Pastries Well:
- Use a fork to crimp the edges of the puff pastry tightly, ensuring the filling doesn’t leak out during baking. A small egg wash brushed around the edges can also help seal them.
- Egg Wash for Golden Brown Finish:
- For a beautiful golden-brown finish, brush the tops of the pastries with a beaten egg before baking. This gives the mushroom breakfast pasty a glossy, bakery-quality look.
- Cheese Substitutes:
- If you’re using a softer cheese like goat cheese, be mindful not to overload the filling. A little goes a long way, and you want the pastry to stay light and flaky.
- Make-Ahead Option:
- You can prepare the filling ahead of time and store it in the fridge for up to a day. When you’re ready to bake, just assemble the pastries and pop them in the oven.
- Freezing for Later:
- These pasties freeze well! Assemble them and freeze unbaked on a baking sheet. Once frozen, transfer to an airtight container or bag. When ready to bake, no need to thaw—just bake straight from the freezer, adding a few extra minutes to the baking time.
More Breakfast & Brunch Recipes You Will Love:
- Smoked Salmon, Goat Cheese, and Avocado Brunch Salad with Creamy Garlic Dill Dressing
- Cajun Shrimp & White Cheddar Cheese Grits
- Roasted Butternut Squash, Goat Cheese, and Prosciutto Quiche with All-Butter Crust
- Savory Sautéed Mushroom and Cheese Toast with Garlic and Thyme
- Garlicky Cottage Cheese Scrambled Eggs
- Sweet & Savory Honey Whipped Goat Cheese on Golden Butter-Fried Toast
- Bacon, Bleu Cheese, and Potato Tart with Spicy Honey Drizzle
- Pulled Pork Cuban Eggs Benedict with Mustard Cream Sauce
- Classic French Croque Madame Sandwich with Creamy Béchamel
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Leaky Cauldron Inspired Egg, Leek, & Mushroom Breakfast Pasty
Flaky puff pastry wrapped around buttery scrambled eggs filled with white cheddar cheese, Dijon mustard, sauteed mushrooms and leeks. Serve with fried breakfast potatoes and fresh fruit for the full experience.
Ingredients
- 1 lb puff pastry thawed if frozen
- 2 tbsp salted butter
- 8 oz baby bella mushrooms finely chopped
- 1 leek green tops cut off & white flesh thinly sliced and rinsed
- 1 tbsp minced garlic
- 8 eggs + 1 for egg wash
- 2 tsp Dijon mustard
- 2 tbsp grated white cheddar cheese
- Splash cream
- Salt & pepper to taste
Instructions
Make Egg, Mushroom, and Leek Filling:
- In a medium mixing bowl, whisk together the eggs, heavy cream, Dijon mustard, minced garlic, grated white cheddar, and a sprinkle of salt and pepper. Set aside.
- Melt the salted butter in a frying pan over medium heat.
- Once the butter has melted, add the finely chopped mushrooms and thinly sliced leeks. Stir and sauté for 5-7 minutes until the vegetables are tender.
- Pour the egg mixture into the pan and stir constantly until the eggs are set and cooked through, about 2-4 minutes.
- Remove the pan from heat and set the filling aside.
Construct the Pasties:
- Preheat the oven to 375°F (190°C).
- Roll out the thawed puff pastry. Using your hands or a rolling pin, gently stretch the dough so that each sheet is about 12″ x 12″.
- Cut out four 6-inch circles of dough.
- Scoop 1/4 of the egg mixture into the center of each dough circle, leaving about 1.5 inches of dough around the edges.
- Fold the edges of the pastry over the filling in a circular pattern, similar to folding a bao bun, and pinch the opening closed.
- Place the pasty seam-side down on a parchment-lined baking sheet. Repeat the process with the remaining dough circles.
Egg Wash & Bake:
- In a small bowl, whisk together 1 egg and a splash of cream to create the egg wash.
- Brush the tops of the pasties with the egg wash mixture and sprinkle with a pinch of salt.
- Bake the pasties for 20-25 minutes, or until they are golden brown and flaky.
- Serve & Enjoy!
Notes
-
- Gluten-Free: Swap the puff pastry for a gluten-free puff pastry or pie crust. Several brands offer gluten-free versions that are just as flaky and delicious.
- Dairy-Free: Replace the butter with a plant-based alternative like vegan butter or margarine. For the cheese, opt for a dairy-free cheddar or a nut-based cheese. Use a plant-based milk (such as almond, oat, or coconut milk) instead of cream.
- Keep the Puff Pastry Cold: Puff pastry works best when it’s cold. Keep it in the fridge until you’re ready to use it, and work quickly to prevent the butter layers from softening too much. If it gets too warm, pop it back in the fridge for a few minutes before baking.
-
- Eggs Scrambled Lightly: Don’t overcook the eggs! They should still be soft and slightly underdone when you transfer them to the pastry. They’ll finish cooking in the oven, ensuring a creamy texture.
-
- Cutting Leeks: Leeks can be gritty, so after slicing, soak them in a bowl of water to remove any dirt or sand. The grit will sink to the bottom while the leeks float on top. Drain and pat dry before cooking.
-
- Seal the Pastries Well: Use a fork to crimp the edges of the puff pastry tightly, ensuring the filling doesn’t leak out during baking. A small egg wash brushed around the edges can also help seal them.
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- Nutritional Information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Calories: 676kcalCarbohydrates: 41gProtein: 22.6gFat: 47.5g
Tried this recipe?Let me know how it was!
