Ingredients
- 125 ml (4 fl oz/1/2 cup) olive oil
- 1 leek, white part only, sliced
- 1 garlicclove, crushed
- 1 kg (2 lb 4 oz) large field mushrooms, wiped clean and roughly chopped
- 1 teaspoon chopped thyme
- 300 ml (10 1/2 fl oz) pouring (whipping) cream
- 1 sheet of frozen puff pastry, thawed
- 1 egg yolk, beaten
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Heat 1 tablespoon of the olive oil in a frying pan. Sauté the leek and garlic over medium heat for 5 minutes, or until the leek is soft and translucent. Transfer to a large saucepan.
2. Heat the remaining oil in the frying pan over high heat. Add the mushrooms in two batches and cook, stirring frequently, for 5-7 minutes per batch, or until the mushrooms have released their juices and are soft and slightly coloured. Transfer to the saucepan, then add the thyme.
3. Place the saucepan over high heat and stir in the cream. Stirring occasionally, cook for 7-8 minutes, or until the cream has reduced to a thick sauce. Remove from the heat and season well with sea salt and freshly ground black pepper. Divide among four 310 ml (10 3/4 fl oz/1 1/4 cup) ramekins or ovenproof bowls.
4. Cut the pastry into rounds slightly larger than each ramekin. Brush the rim of each ramekin with some of the beaten egg yolk, place the pastry rounds on top and press down on the rim to seal. Brush the tops with the remaining egg yolk.
5. Place the ramekins on a baking tray and bake for 20-25 minutes, or until the pastry is puffed and golden brown. Serve hot.
