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 tablespoon salted butter
- 8 oz baby bella mushrooms finely chopped
- 1 leek green tops cut off & white flesh thinly sliced and rinsed
- 1 tablespoon minced garlic
- 8 eggs + 1 for egg wash
- 2 teaspoon Dijon mustard
- 2 tablespoon 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 ¼ 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
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- 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.
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- 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.
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- 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.
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- 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!