Zia Angela's Potato, Mushroom and Leek Pies
Who doesn’t love a good pie, read on to discover how quick and easy these home made pie’s are to create.
This is a serving for up to 24 mini pies, multiply the ingredients to make additional servings.
3 packets of puff pastry
2 small punnets of sliced mushrooms
5 white baby potatoes, sliced into small pieces
1 fresh Leek, sliced into rings.
1 large onion, sliced into small pieces
1 Garlic, crushed
2-3 cups of Milk
Blu Estate EVOO, you may use the Classic or Reserve for this recipe.
Cup cake oven tray
Preheat oven to high heat, begin to brush Blu Estate EVOO over your cup cake tray and set aside outside of your oven.
Using a medium sized frying pan, place all your potatoes and keep the lid on, to allow the potatoes to soften, do not add any oil.
Drizzle a generous amount of Blu Estate EVOO into a large fry pan, add the onions, garlic, leek, salt and pepper, be sure to add enough salt, taste as you go to decide to your liking.
Once the onions have browned add the Mushrooms and allow them to soften, once achieved slowly pour in your milk and continue to stir.
Now transfer your potatoes into the mushroom mixture, and allow the mushrooms to soften and the milk to slightly thicken.
Using a mug, place it face down against the puff pastry to create your base and lids to your pies. I used a large mug as i wanted extra puff pastry to fold over the top of the pies.
Cut 48 circles using your mug and begin to place them into the base of your cup cake tray.
Now begin to pour your mushroom mixture into each base, do not fill them to the very top.
Now place your puff pastry lid over the tops, and fold the pastry base and lid together.
Brush Blu Estate EVOO over the lids of your pies and place in the oven until golden.
Flavour everything with Blu Estate EVOO and love.