Recipe
Step 1.
Bring a pan to medium heat and add a bit of the butter and olive oil. Add the leeks, and cook them until they are soft, smell sweet, and are slightly golden. Remove the leeks from the pan.
Step 2.
Increase the pan to high heat, add a little more oil and butter, and enough mushrooms to just fill the base of the pan. Cook the mushrooms for two minutes (without stirring) and then turn them to cook the other side until golden. Remove them from the pan, and repeat, until all the mushrooms are cooked. Taste the filling and correct the level of salt and pepper.
Step 3.
Allow the leeks and mushrooms to cool, and mix them together with the parmesan cheese.
Step 4.
Place the rolled pastry dough onto a baking tray. Crumble the blue cheese onto the dough and spread it out, leaving a 4cm border around the edge. Put the leek and mushroom mix onto the cheesy pastry dough, again keeping the edges clear. Now fold the edges inwards and brush them with the beaten egg.
Step 5.
Cook in a preheated oven at 180°c for 40 minutes, or until golden.
Ingredients
For 4 servings
1
pack of ready-made shortcrust pastry
1
leek
400g
of mixed white and brown mushrooms
30ml
of olive oil
10ml
of butter
30g
of parmesan cheese, grated
Salt and pepper to taste
200g
of Gorgonzola / Blue Cheese
1
egg, beaten
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