
Ingredients
1 tablespoon olive oil
2 medium leeks, cleaned and sliced
1 cup mushrooms, sliced
2 cloves garlic, minced
2 tablespoons all-purpose flour
½ cup dry sherry
1 cup heavy cream
8 ounces Ducktrap Smoked Rainbow Trout, skin removed & roughly chopped
1 tablespoon Dijon mustard
1 tablespoon fresh dill
Salt and pepper, to taste
2 sheets frozen puff pastry, thawedÂ
1 egg
Tools Needed
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Preparation
Preheat oven to 400°F.
Heat olive oil in a pan over medium heat. Add the leeks and mushrooms then season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until softened. Add the garlic and cook until fragrant.
Reduce heat and add flour and mix until everything is well-coated. Slowly pour in the heavy cream, stirring constantly to avoid clumping. Once incorporated, add sherry and Dijon mustard, then let the mixture simmer until thickened, stirring occasionally.Â
Add the smoked trout and dill. Taste and salt or pepper, if needed. Stir well and cook until warmed. Remove from heat and allow it to cool slightly.
Roll out one sheet of puff pastry and line a 9-inch pie plate. Trim the edges, leaving a ½-inch overhang. Spoon the trout filling into the pastry shell. Roll out the second sheet and cover the filling. Trim then crimp the edges closed.
Scramble the egg in a small bowl. Brush the egg wash over the puff pastry. Use a sharp paring knife to cut 2 or 3 small slits in the top of the pastry. Place the pie onto a baking tray lined with aluminum foil.
Bake the pie in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.Â
Let the pie rest for a few minutes before serving. Enjoy!
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