Leek & Mushroom Puff Pastries

Photography Bruno Petrozza | Food Styling Mélanie Marchand

These delicious bites come together with a luscious ricotta cream.

  • Total time 30 minutes
  • Portion size 6 servings
  • Credits : Canadian Living Magazine



Preheat oven to 425°F; line baking sheet with parchment paper. Place puff pastry discs 2 inches apart on baking sheet. Set aside.

In non-stick skillet, heat oil and butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until mushrooms begin to brown, 3 to 4 minutes. Stir in leeks and garlic; cook for 2 minutes. Season with salt and pepper. Remove from heat; set aside.

Spread Ricotta Cream in centres of reserved puff pastries. Top with reserved mushroom-leek mixture, leaving small border. Fold edges of pastry inward; sprinkle pastries with Parmesan. Bake until pastries are browned, 18 to 20 minutes. Sprinkle with basil leaves. Serve with green salad, if desired.


Ricotta Cream In bowl, stir together 1 cup ricotta cheese, 2 tbsp 35% whipping cream, 1 tsp grated lemon zest and 1/2 tsp dried thyme. Season with salt and pepper. Makes 1 cup.



No frozen vol-auvents? No problem!

Use a sheet of defrosted puff pastry cut into 6 squares.

Nutritional facts Per serving: about

  • Iron 1.5 mg
  • Fibre 1 g
  • Sodium 300 mg
  • Sugars 1 g
  • Protein 8 g
  • Calories 305
  • Total fat 22 g
  • Cholesterol 30 mg
  • Saturated fat 11 g
  • Total carbohydrate 19 g
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Leek & Mushroom Puff Pastries