Fumbling Toward Culinary Talent: Ham, Mushroom, and Leek Hand Pies

This recipe is a slight variation on a recipe that is in the current Rachel Ray Every Day magazine. My modest change was adding mushrooms. But I have another idea for this recipe, which I'll share at the end of the post. 

The big deal for me is that I've never had leeks before. I've obviously seen them in the grocery store, but I've never made anything that called for them. I had no idea what they would taste like. I was surprised. They're pretty tasty. Once cooked, they become sweet. 

Anyway, here's the recipe. 

Ingredients
1 package crescent roll dough, unmarked variety
2 tablespoons of unsalted butter
3 large leeks, trimmed, halved, and cut thinly ~ just the white and pale green parts
8 oz. of diced ham
1 package of mushrooms, sliced 
2 cloves of minced garlic
1 small dollop of Dijon mustard
4 oz of cream cheese, cut into tiny squares
1 egg

Process
Cut up the leeks, ham, mushrooms, and garlic and sit aside. Set out the cream cheese, so it gets to room temperature. Take the crescent roll dough and cut it into four equal sections. Take a rolling pin, use flour on the board, and roll out the dough so it's roughly a square with six-inch sides. Set the four dough squares in the fridge to cool. 

Melt the butter over medium-low heat until it has melted. Dump in the leeks, stir, and cover the skillet. Add salt and pepper. Cook for five minutes. Add the mushrooms, stir, and cover the skillet. Cook for five more minutes. Cut the heat and add in the ham, garlic, and mustard. Thoroughly mix. 

Lay out each dough square and top with cut-up cream cheese. Then top with the leek-ham-mushroom mixture making sure to leave roughly a one-inch border. Take the corners and fold to the middle. Brush with a beaten egg. 

Place into a 425 degree oven for 12-14 minutes. 

What I'd Do Differently Next Time
When I make this recipe again, instead of using cream cheese, I'd probably use grated sharp cheddar or jack cheese or smoked gouda on top of the leek-ham-mushroom mixture. I think that would be a good contrast to the sweetness of the leeks. 

What I plan to do next is used the same kind of "hand pie" but make it like a half-assed Ronza, which is like a calzone but has sauce inside of it.