Creamed Leek Puff Pastry Recipe

Instructions

1. 1

   Prepare Puff Pastry

   Preheat the oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface and cut it into desired shapes. Place them on a baking sheet lined with parchment paper.

2. 2

   Cook the Leeks

   In a large skillet over medium heat, melt the butter. Add the sliced leeks and cook until they are soft and translucent, about 5-7 minutes. Add minced garlic and cook for another minute.

3. 3

   Add Mushrooms and Cream

   Stir in the chopped wild mushrooms and cook for 3-4 minutes until they are tender. Pour in the heavy cream and simmer for another 5 minutes until the mixture thickens. Season with salt and black pepper to taste.

4. 4

   Bake the Puff Pastry

   Place the prepared puff pastry shapes in the oven and bake for 15-20 minutes or until golden brown and puffed.

5. 5

   Poach the Eggs

   While the pastry is baking, bring a pot of water to a gentle simmer. Crack the eggs into small bowls, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon.

6. 6

   Assemble the Dish

   Once the puff pastry is ready, remove it from the oven. Spoon the creamed leek and mushroom mixture onto the puff pastry. Top each with a poached egg and grate fresh winter truffle over the top before serving.