Pithivier Mushroom, Leek And Potato Pies - cooking recipe

Ingredients

2 tbsp butter
1 None leek, finely sliced
10.5 oz mushrooms, sliced
3 sprigs fresh thyme
2 cloves garlic, minced
3/4 cup heavy cream
1 lb potatoes, peeled, cut into 1/3 inch thick slices
4 sheets puff pastry
1 None egg, whisked
None None mixed greens, to serve

Preparation

Preheat oven to 425\u00b0F. Line a baking tray with parchment paper. Melt butter over medium-high heat, add leek, mushrooms, thyme and garlic and cook for 15 mins, stirring occasionally. Add cream, season and cook for 2-3 mins. Let cool for 10 mins then remove thyme.
Meanwhile, cook potato slices in boiling water for 6-8 mins, until just tender. Drain and let cool.
From the puff pastry, cut 4 discs, 6 inch in diameter, and 4 discs, 5 inch in diameter. Place 5 inch discs on prepared tray. Arrange potato slices evenly over top, leaving a 2/3 inch border around edge. Brush border with egg. Divide mushroom mixture over potato slices then top with larger discs. Press edges together to seal. Brush top with egg and bake for 25-30 mins, until pastry is puffed and golden. Serve with mixed greens.