Chinese Style Mushroom Leek Pockets

Course Appetizer, Side Dish, Snack

Cuisine Chinese

Keyword vegetarian

Total Time 1

Servings 12 pockets

Author Christine Ma

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.
Make the filling. Lightly beat 4 large eggs with fish sauce and white pepper in a medium bowl.
Heat 1 tablespoon oil in a large nonstick saute pan over medium-high heat. Add eggs and cook until soft scrambled. Remove from heat and transfer to a bowl.
Heat another tablespoon in the same pan. Add leeks and season with salt. Saute until leeks have softened, about 6-7 minutes. Remove from heat and add to the bowl with the eggs.
Heat another tablespoon in the same pan. Add mushrooms and saute until lightly browned and softened, about 5 minutes. Season with salt and pepper. Transfer to the bowl with the leeks and eggs.
Season filling mixture with oyster sauce, soy sauce, five spice, and red chili flakes, stirring until well combined. Let cool.
Lightly dust a clean work counter with flour and roll puff pastry sheet until it's 10x9 inches. Cut into 6 equal rectangles, about 5x3 inches. Scoop ¼ cup filling on one side of each of the puff pastry portions. Fold in half to create a 2 ½x3 inch rectangle. Press the edges together, using a fork to crimp. Place pockets on prepared baking sheets and repeat with remaining pastry and filling.
Using a sharp knife, cut slits on top of each pastry. Brush egg wash on top and bake for 20-25 minutes or until golden brown. Remove from heat and serve.

You can assemble the pockets ahead of time and store them in the refridgerator until ready to bake. Brush egg wash right before baking.

For a true vegetarian version, use vegetarian oyster sauce and vegetarian fish sauce.