Leek-portobello Pie

Leek-portobello Pie
  • 4 servings
  • 0:15 Preparation
  • 0:40 Cooking
  • 0:55 Total Time


Add all
  • 1/4 cup
    (60 mL)


  • 2

    leeks, white and green parts sliced thin

  • 12

    thick slices portobello mushrooms

  • 1

    package puff pastry, thawed

  • 1


  • a few thin slices of firm or semi-soft cheese (Migneron de Charlevoix, Le Moine de Saint-Benoît-du-Lac or other)

  • salt and pepper to taste


Preheat oven to 400°F (200°C).

In a non-stick skillet, melt butter and brown leeks. Cover and cook on very low heat for 15 minutes, stirring often. Leeks should be thoroughly browned and crisped. Lay mushrooms over leeks and cook 2 minutes. Remove from heat.

On a floured surface, roll out puff pastry to 1/4-in. (1/2-cm) thick. Place rolled out dough in a buttered shallow baking dish (or on a buttered baking sheet) and brush with beaten egg.

Cover centre of dough with cheese slices, leaving a 2-finger-wide space all round the edges.

Spread leeks over cheese and top with mushrooms in a decorative pattern.

Fold edges and crimp corners. Brush pastry beaten egg. Season and bake until golden brown (10-15 minutes).

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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