Savory Leek and Mushroom Pastry Roll

Savory Leek and Mushroom Pastry Roll

                                                 Savory Leek and Mushroom Pastry Roll.

Savory Leek and Mushroom Pastry RollWhat would I do without puff pastry? A good quality puff pastry makes life simple and easy especially when you want to make a delicious savory or sweet filled delicacy to serve your family and friends! My Savory Leek and Mushroom Pastry Roll is just that savory delicacy; a delicious medley of savory organic leeks and nutritious mushrooms bathed in two kinds of Italian cheese, wrapped in a buttery, flaky pastry and baked to a golden brown! I used delicate oyster mushrooms seasoned with thyme, marjoram and savory but any good wild or cultivated mushroom will blend well with the leeks. You can serve my Savory Leek and Mushroom Pastry Roll in many ways, such as a vegetarian entrée with a green salad, or a showpiece filled bread for your holiday table! Whatever you choose, you are sure to enjoy this savory, nutritious pastry roll!

1 puff pastry sheet, use a good quality( Wewalka, Dufour, or White Toque)

1/4 cup extra virgin olive oil

2 organic leeks, cleaned and sliced

2 cups chopped organic oyster mushrooms

Himalayan salt, pepper to taste

1/2 teaspoon dried thyme

1/4 teaspoon each dried savory and dried marjoram 

Splash of sherry

1/4 cup shredded mozzarella cheese

1/4 cup shredded Italian blend or shredded Pecorino Romano

3 tablespoons softened butter, divided 

Flake salt for top

Heat olive oil in a skillet to medium high

Add leeks, mushrooms and all seasoning, sauté until tender

Splash with the sherry, lower to simmer, add a splash of water if needed

Turn off heat and let cool

Preheat oven to 350 degrees Fahrenheit 

In the meantime, place pastry sheet on wax paper

Sprinkle with flour and roll out to a rectangular shape

Spread the leek mushroom medley down the middle of the pastry sheet, leaving an edge on all sides

Sprinkle with the two cheeses

Roll the filled pastry gently and tuck the edges under

Place the rolled pastry on a buttered baking dish 

Cover the top of pastry roll with 1/2 of the softened butter

Cut small slits on the top of pastry

Pop into oven and bake for 25 minutes

Spread the remains butter on top and sprinkle lightly with the flake salt

Raise heat to 375 degrees Fahrenheit 

Bake for another 25 minutes until golden brown

Remove from oven and let cool thoroughly 

Serve as a vegetarian entrée with a fresh salad; as a breakfast/ brunch tart or a showpiece bread for the holiday table! Enjoy!

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