1 leek (approx. 185g) Sliced thinly and use some of the green as well as the white
185g Mushrooms (get a mix if you can, but just Button is also fine) Sliced or quartered
50g Walnuts (dry fry with 3/4tsp Maple syrup to bring out their flavour) Optional
2 tsp Olive oil
2 tsp butter
2 tsp dried Thyme (use fresh if you have it)
Egg or milk to brush on Pastry
Use a large frying pan and melt 1tsp of oil and 1tsp butter on a medium heat and then add the leeks. Add a pinch of pepper and salt and pop the lid on to gentle sauté/steam for a few minutes. The idea is to end up with sweet tender leeks, not crispy burnt ones.
Set Leeks aside on a plate and then return pan to medium heat. Add the rest of the olive oil and butter and once melted add the onions along with Salt and Pepper and the dried Thyme (If using fresh, add towards the end of cooking) Once the mushrooms have cooked and soaked up all the lovely flavours, only takes a few minutes, tip those out onto a plate too.
Now simple assemble, take the pastry and cut in half. Pile half the leeks and mushrooms into the centre of each piece, top with the Galactic Gold and sprinkle over a few walnuts. Fold pastry over and either seal edges with a fork or pinch closed with fingers.
Pop a small slit, or deeper slits (as per the image) and brush with egg. (Adding a drop of water to your egg glaze will help it spread more easily)
Pop in the oven at 200c (190c Fan) for 15 to 20 mins until crisp and golden.
Remember to cool slightly, cheese will be very hot, then serve with a fresh Leafy salad and maybe a lovely Black Raspberry drizzle.