Back to Recipe Menu

Mascarpone, Gruyere & vegie pastries



  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a heavy-bottomed pan and gently sauté the carrot, celery and leek until reasonably tender, stirring now and again.
  • Then transfer the mixture to a large bowl with the mascarpone, gruyere, 1 egg, the peas, spring onions and seasonings. Mix until well combined.
  • In another bowl, beat the remaining egg with the milk.
  • Then, using pastry cutters, cut out rounds in the pastry and brush the edges with egg wash.
  • Mound the cheese mixture in the centre of 4 pastry rounds. Place another pastry round on top, press down to seal and crimp the edges with a fork.
  • Place the pastries on 1-2 large lightly oiled baking trays. Paint the tops generously with more egg wash and cook in the oven for about 10-12 mins until puffed and golden.
  • Serve as is or with a simple salad on the side.




  • olive oil
  • 1 medium carrot, diced
  • 2 celery stalks, diced
  • 1 medium-large leek, washed well & very finely sliced
  • 250 gm mascarpone (or soft cream cheese)
  • 100 gm gruyere, grated
  • 2 large eggs
  • ½ cup frozen peas, thawed
  • 3 spring (green) onions, finely chopped
  • sea salt & freshly ground pepper
  • 2 puff pastry sheets
  • ¼ cup milk
  • olive oil spray


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm