1 tsp olive oil
1 small clove of garlic, crushed
1 large leek, chopped small
400g diced button mushrooms
3 tablespoons single cream or vegan cream alternative
1 sheet of shop-bought puff pastry
Grab a pan and cook the garlic in the oil on a medium heat for two minutes, then add the leek and mushrooms and stir. Leave for two minutes until the mushrooms start to release juice.
Slowly add in the cream and stir until the mixture is thick, leeks are cooked, and most of the cream is evaporated.
Dollop the mixture into the middle of the puff pastry sheet and cook according to the instructions on the pastry box. This is usually at about 200°C for around 10 - 15 minutes.