Sunday Mushroom and Leek Pie

Name: Sunday Mushroom and Leek Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 1 sheet of puff pastry; 300g mushrooms, chopped; 2 leeks, sliced; 2 cloves garlic, minced; 200ml vegetable broth; 100ml cream; 1 tablespoon olive oil; Salt and pepper to taste; 1 egg, beaten (for egg wash)

Highlighted under: Classic Meals

I absolutely love making this Sunday Mushroom and Leek Pie for my family. The combination of earthy mushrooms and sweet leeks in a flaky pastry is a showstopper at the dinner table. I always look forward to the way the kitchen fills with rich, savory aromas while it bakes. This pie is not only comforting but also a great way to showcase seasonal vegetables. It's perfect for a cozy family meal or as a hearty dish for entertaining guests. Trust me, your loved ones will be asking for seconds!

Created by

Opal Kensington

Last updated on 2026-01-13T02:12:37.275Z

When I first tried making a mushroom and leek pie, I was surprised by how something so simple could be so satisfying. The key is to cook the leeks slowly until they are caramelized and sweet, which enhances the overall flavor. I've experimented with different types of mushrooms, and I find that a mix of cremini and shiitake gives the best texture and earthiness.

Another tip I've discovered is to let the pie cool a bit before slicing. It allows the filling to set, making it easier to serve and giving the flavors more time to meld together. Each bite is a delightful combination of richness and comfort that never fails to impress!

Why You'll Love This Recipe
Flaky, buttery crust that perfectly complements the filling
Savory filling bursting with flavor from fresh ingredients
Hearty enough to satisfy even the hungriest family members

Understanding the Ingredients

The combination of mushrooms and leeks in this pie serves a dual purpose — enhancing flavor and nutrition. Mushrooms add an earthy umami character, while leeks introduce a subtle sweetness that balances the dish. Opt for a mix of mushroom varieties such as cremini and shiitake for a richer taste. If you want to add a bit more texture, you can also incorporate some sautéed spinach or kale into the filling.

Using fresh leeks is crucial for the best flavor, as their green tops are tender and sweet. When preparing them, ensure you rinse thoroughly to remove any grit lodged between the layers. The cooking process is essential; letting them soften properly will enrich the overall filling, ensuring every bite is flavorful.

Perfecting the Pastry

A flaky puff pastry is the star of this pie, providing a contrast to the creamy filling. It's essential to keep your pastry cold prior to baking. If it's at room temperature for too long, it can become sticky and tough. For the best results, roll it out on a floured surface and refrigerate it for 10 minutes if it becomes soft during handling.

If you're short on time, store-bought puff pastry works well, but homemade elevates this dish significantly. When rolling out the pastry, aim for an even thickness—about 0.5 cm—so it bakes uniformly. The key to achieving that perfect golden brown finish is ensuring the pastry is brushed with an egg wash; it not only gives a beautiful color but also creates a protective barrier to keep the filling moist.

Ingredients

For the Pie

1 sheet of puff pastry
300g mushrooms, chopped
2 leeks, sliced
2 cloves garlic, minced
200ml vegetable broth
100ml cream
1 tablespoon olive oil
Salt and pepper to taste
1 egg, beaten (for egg wash)

Instructions

Prepare the Filling

In a large skillet, heat the olive oil over medium heat. Add the sliced leeks and cook for about 10 minutes until softened. Stir in the garlic and cook for an additional minute before adding the chopped mushrooms. Cook until the mushrooms are tender, about 8 minutes.

Combine and Simmer

Pour in the vegetable broth and cream, then bring the mixture to a simmer. Season with salt and pepper. Allow it to simmer for 10 minutes, stirring occasionally, until slightly thickened.

Assemble the Pie

Preheat the oven to 200°C (400°F). Roll out the puff pastry and place it in a pie dish. Pour the filling into the pastry shell and cover it with an additional layer of pastry. Seal the edges and make a few slits on top to allow steam to escape.

Bake the Pie

Brush the top of the pastry with the beaten egg. Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and flaky.

Serve

Remove from the oven and let the pie cool for about 10 minutes before slicing. Serve warm and enjoy!

Pro Tips

For an extra flavor boost, consider adding a handful of fresh herbs like thyme or parsley to the filling before baking.

Make-Ahead Tips

You can prepare the filling a day in advance to save time on busy cooking days. After cooking the filling, let it cool completely before storing it in an airtight container in the refrigerator. This not only saves you prep time but also allows the flavors to meld together, enhancing the overall taste of the pie.

Assemble the pie and refrigerate it for up to 24 hours before baking. If you prefer to freeze it, do so after assembly. Wrap the pie tightly in plastic wrap and freeze for up to a month. When ready to bake, there’s no need to thaw; just add an additional 10-15 minutes to the baking time.

Serving Suggestions

This pie makes a wonderful centerpiece for a meal. Serve it with a simple side salad drizzled with a light vinaigrette or roasted vegetables to complement its creaminess. A side of mashed potatoes would also make for a delightful, hearty meal.

For a more casual approach, slice the pie into wedges and serve it with a dollop of sour cream or a tangy yogurt sauce. This can elevate the flavors and add a refreshing contrast against the richness of the pie.

Troubleshooting Tips

If the edges of your pastry are browning too quickly, cover them with strips of aluminum foil halfway through the baking process. This prevents over-baking while allowing the rest of the pie to cook through properly, ensuring a nice golden crust all around.

Another common issue is a soggy bottom. To combat this, ensure your filling is not too liquid before you pour it into the pastry. If needed, you can thicken it up with an additional minute of simmering, or by adding a teaspoon of cornstarch mixed with water to create a slurry that thickens the mixture.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, you can use frozen sliced mushrooms and leeks, but be sure to thaw and drain them well before adding to the filling.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

→ Can I make this pie ahead of time?

Yes, you can prepare the filling and assemble the pie a day in advance. Just remember to bake it fresh before serving.

→ What's the best way to reheat the pie?

The best way to reheat the pie is in a preheated oven at 180°C (350°F) until heated through to keep the crust crispy.