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
- 2 tbsp salted butter
- 8 oz baby bella mushrooms finely chopped
- 1 leek leafy green tops cut off & white flesh thinly sliced
- 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 eggs, heavy cream, dijon mustard, minced garlic, grated white cheddar cheese, a sprinkle of salt, and pepper. Set aside. Melt salted butter in a frying pan over medium heat. Once melted, add finely chopped mushrooms and thinly sliced leeks. Stir and saute vegetable mixture for 5-7 minutes until tender. Pour in egg mixture, stir constantly until egg mixture is set and cooked through- about 2-4 minutes. Remove pan from heat and set aside.
- Construct: preheat oven to 375F. Roll out thawed puff pastry. Using either hands or rolling pin, gently stretch the dough so that each sheet is about 12"X12". Cut out 4 6" circles of dough. Scoop 1/4 of egg mixture into the center of one dough circle, leaving about 1.5 inch around the edge. Fold the edges of pastry over the egg mixture , around in a circle like you would a boa bun, and pinch opening closed. Place pasty seam side down on a parchment lined baking sheet. Repeat this process with remaining 3 dough circles.
- Egg Wash & Bake: in a small bowl, whisk together 1 egg and a splash of cream. Brush tops of pasties with egg wash mixture, and pinch of salt. Bake 20-25 minutes until breakfast pasties are golden brown and flaky.
Notes
Serve pasties with fried breakfast potatoes and a mix of fresh fruits.
Sometimes leeks will have dirt in between the layers. To wash, place sliced leeks in a colander and rinse under cool water.
To make filling pasties easier and more uniform, you can use a round soy sauce dish. Place circle of puff pastry in the bottom of bowl, so that the edges are lifted, and fill with 1/4th of egg mixture. This will help give pasties a nice round shape.
Tried this recipe?Let me know how it was!