Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 leeks, white and light green parts only, thinly sliced
- 8 ounces mushrooms, sliced
- 1 teaspoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1/4 cup dry white wine
- 1/4 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 sheet puff pastry, thawed
- 1 large egg, beaten
Special Equipment Needed:
- 9-inch pie plate
- Rolling pin
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Heat olive oil in a large skillet over medium heat. Add garlic and leeks and cook, stirring occasionally, until softened, about 5 minutes.
3. Add mushrooms and thyme and cook, stirring occasionally, until mushrooms are softened, about 5 minutes.
4. Add flour and cook, stirring constantly, for 1 minute.
5. Add vegetable broth, white wine, and heavy cream and bring to a simmer. Simmer until thickened, about 5 minutes.
6. Remove from heat and season with salt and pepper.
7. Transfer mixture to a 9-inch pie plate.
8. On a lightly floured surface, roll out puff pastry to a 10-inch round. Place over filling and trim edges, leaving a 1-inch overhang. Crimp edges to seal.
9. Brush top with beaten egg.
10. Bake until golden brown, about 25 minutes.
Time:
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Temperature: 400°F
Serving Size: 8 servings
Nutritional Information:
Calories: 250
Fat: 14 g
Carbohydrates: 19 g
Protein: 5 g
Substitutions for Ingredients
- Olive oil can be substituted with butter or other cooking oil.
- Heavy cream can be substituted with half-and-half or milk.
- Puff pastry can be substituted with phyllo dough.
Variations:
- For a vegan version, substitute the heavy cream with coconut cream and the egg with a flax egg.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and the puff pastry with a gluten-free pastry dough.
Tips and Tricks:
- To ensure the puff pastry is evenly cooked, make sure to roll it out to an even thickness.
- To make the puff pastry easier to work with, let it sit at room temperature for 10 minutes before rolling it out.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat leftovers in the oven at 350°F until warmed through, about 10 minutes.
Presentation Ideas:
- Serve with a side of roasted vegetables.
- Garnish with fresh herbs.
Garnishes:
- Fresh herbs such as parsley, thyme, or chives
- Toasted nuts such as walnuts or pecans
Pairings:
- A crisp white wine such as Sauvignon Blanc
- A light red wine such as Pinot Noir
Suggested Side Dishes:
- Roasted vegetables
- A green salad
- Mashed potatoes
Troubleshooting Advice:
- If the puff pastry is not cooking evenly, cover it with foil and continue baking until it is golden brown.
Food Safety Advice:
- Cook mushrooms thoroughly before consuming.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Pâté chaud is a French dish that is traditionally made with pork and mushrooms. It is believed to have originated in the 18th century.
Flavor Profiles:
This dish has a savory, earthy flavor with a hint of sweetness from the leeks and a creamy texture from the heavy cream.
Serving Suggestions:
- Serve as an appetizer or light main course.
- Serve with a side of crusty bread.
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Region: French