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Leek Mushroom Cheese Stuffed Puff Pastry

Leek Mushroom Cheese Stuffed Puff Pastry

Prep time 10 minutes
Cook time 30 minutes
Ready in 40 minutes
Makes 8–10 servings


  • 1 tbsp extra virgin olive oil
  • 2 leeks, sliced
  • 8 oz baby Bella mushrooms, sliced
  • 1 puff pastry sheet, thawed
  • 5.2 oz Boursin Garlic & Fine Herbs Gournay Cheese
  • Chopped chives for garnish


1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
2. Heat the olive oil in a frying pan over medium heat. Add the leeks and mushrooms, stirring occasionally until the leeks are bright green and the mushrooms are tender. Remove from heat and drain the excess liquid from the pan.
3. Lay the puff pastry sheet into a medium bowl. Place the cheese in the center and use a spoon to spread it out. Top the cheese with the cooked leeks and mushrooms.
4. Fold the dough over the stuffing, using a small amount of water to secure the dough. Press the dough together to make sure it is sealed all around.
5. Turn the stuffed puff pastry over onto the prepared sheet pan (the sealed side should be on the sheet pan). Place the sheet pan in the oven and bake for 20–25 minutes, or until the crust is golden.
6. Remove the sheet pan from the oven and allow to cool for 10 minutes before serving. Garnish with chopped chives if desired.
Recipe by Jenny Bullistron of