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Mushroom Leek Hand Pies

For those of you who have had enough of sweet pies, try these savory Mushroom Leek hand pies that pair nicely with our Unoaked Chardonnay (and our red wines for that matter!).
toad hollow savory Mushroom Leek hand pies

Pairs with these wines...


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.