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Serves: 4
1/4
cup butter
2 1/2 cups sliced leeks (white and pale green parts only)
5
ounces fresh wild mushrooms (chanterelles, oyster, or shiitake)
4 garlic
cloves, minced
5 ounces Cantal cheese or sharp cheddar cheese, coarsely
grated
1 pound package puff pastry, rolled into sheets
1 egg, beaten
Melt butter in a skillet over medium heat. Add leeks and mushrooms;
cover and sauté until vegetables are tender and just beginning to color.
Add garlic; saute 2 minutes. Season with salt and pepper. Cool mixture. Mix in
half of the cheese.
Preheat oven to 375 degrees. Roll out puff pastry sheet
on a floured work surface.
Cut into eight 6-by-5-inch rectangles. Stack a
rectangle over another to form 4 rectangle pastries. Brush with egg. Bake until
puffed and golden. Remove the top and inside of pastry.
Spoon mushroom
mixture inside pastries. Top with remaining cheese. Heat in a 350 degree oven
to melt cheese. Serve hot.
