Mushroom Leek Hand Pies

2 sheets puff pastry (thawed)
5 cups cremini mushrooms roughly chopped
3 cups leeks finely chopped
1 clove garlic finely minced or crushed
¼ tsp dried thyme
½ tsp salt
1 tsp olive oil 

1. In a skillet, sauté mushrooms and leeks over medium heat until soft, around 7-8 minutes.
2. Stir in salt, thyme and garlic, cook 1 minute more. Remove from heat and allow to cool.
3. Preheat your oven to 375 degrees F.
4. Cut your puff pastry sheet into 3-4 inch circles.
5. Scoop a few tablespoons of the mushroom filling onto the dough disk, leaving 1/4 inch edge with no filling.
6. Brush that raw edge lightly with water and top with another disk. Using a fork, seal the edges of the pie.
7. Brush pies with olive oil and poke hole on top for steam to escape.
8. Bake on a lined or greased baking sheet for 30 minutes rotating baking sheets halfway through till golden.
9. Allow to cool completely or serve warm.

Enjoy!