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: 8 servings
Ingredients: 1 sheet of puff pastry, thawed; 2 tablespoons olive oil; 1 onion, finely chopped; 2 leeks, cleaned and sliced; 400g mixed mushrooms, chopped; 2 cloves garlic, minced; 1 teaspoon dried thyme; 100ml vegetable stock; 100ml heavy cream; Salt and pepper to taste; 1 egg, beaten for glazing

Highlighted under: Comfort Food

I love preparing this Sunday Mushroom and Leek Pie for cozy family gatherings. The buttery pastry envelops a rich filling of earthy mushrooms and tender leeks, creating a dish that's comforting and satisfying. I find the combination of flavors particularly delightful, especially when paired with a fresh green salad on the side. Taking a bite of this pie transports me to a rustic kitchen, reminding me that sometimes the simplest ingredients can come together for something truly amazing.

Created by

Ruby Lawson

Last updated on 2026-01-12T00:07:15.086Z

When I was developing this recipe, I experimented with various combinations of mushrooms, eventually settling on a mix of cremini and shiitake for their depth of flavor. The leeks add a subtle sweetness that beautifully complements the umami notes from the mushrooms. I've found that sautéing the leeks until they’re just translucent really enhances their sweetness, which is essential for the filling.

After a few attempts, I discovered that using a mix of fresh herbs feels incredible in this dish. Thyme is a personal favorite, as it adds an aromatic touch that elevates the pie to a new level. I can confidently say that this pie is a true labor of love, perfect for any Sunday table!

        Why You'll Love This Recipe
        Hearty and satisfying filling packed with flavor
Flaky crust that melts in your mouth
Easy to make and perfect for meal prep

      

Understanding Your Ingredients

The choice of mushrooms plays a crucial role in the flavor profile of this pie. Opt for a mix of button, cremini, and shiitake mushrooms to enhance the earthiness. Each type contributes its unique texture and taste, making the filling complex yet comforting. If you're looking for a lighter option, you can substitute half of the heavy cream with Greek yogurt for a tangy twist while still maintaining creaminess.

Leeks provide a subtle sweetness that balances the richness of the mushrooms. When slicing, ensure you rinse them thoroughly to remove any dirt trapped between the layers. If leeks are hard to find, green onions can be a quick replacement, though they'll impart a sharper taste. Remember, the aim is to achieve a delicate balance of flavors in every bite.

Perfecting Your Pie Technique

When rolling out the puff pastry, aim for a thickness of about 0.5 cm to ensure it bakes evenly. Keep your surface and rolling pin lightly floured to prevent sticking, and make sure the pastry is cold before handling. This helps maintain the flaky texture you desire. If you notice it becoming too warm, refrigerate for 10 minutes before continuing.

Ensure that the filling is cool before assembling the pie. Adding hot filling directly to the pastry can result in a soggy bottom. To combat this, I sometimes place the pie dish on a preheated baking sheet, which helps to firm up the base as the pie bakes, creating a delightful contrast between crispy edges and a tender filling.

Storage and Serving Suggestions

This pie can be made ahead of time and stored in the fridge for up to 2 days. If you're planning to freeze it, prepare it up until the baking step, cover it tightly with plastic wrap, and then aluminum foil. It can be frozen for up to 3 months. When ready to bake, there’s no need to thaw - just add about 10-15 minutes to the baking time, checking for that lovely golden-brown color.

Pair the pie with a fresh green salad dressed lightly with lemon to brighten the meal, enhancing the earthy flavors of the filling. For a heartier option, serve it alongside roasted vegetables. The versatility of this pie allows it to shine as a comforting main course or a delightful side at a larger gathering.

Ingredients

Gather these ingredients for a delicious Sunday Mushroom and Leek Pie:

For the Pie

1 sheet of puff pastry, thawed
2 tablespoons olive oil
1 onion, finely chopped
2 leeks, cleaned and sliced
400g mixed mushrooms, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
100ml vegetable stock
100ml heavy cream
Salt and pepper to taste
1 egg, beaten for glazing

Ensure everything is fresh for the best results!

Instructions

Follow these steps to create your pie:

Prepare the Filling

In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened. Stir in the leeks and cook until translucent.

Add the mushrooms and garlic, cooking until they release their juices. Season with thyme, salt, and pepper.

Make it Creamy

Pour in the vegetable stock and heavy cream, stirring to combine. Let the filling simmer for about 5 minutes, then remove from heat and allow it to cool slightly.

Assemble the Pie

Preheat your oven to 200°C (390°F). Roll out the puff pastry and fit it into a pie dish. Add the mushroom and leek filling.

Cover with another layer of puff pastry and seal the edges with a fork. Make a few slits in the top for steam to escape.

Bake to Perfection

Brush the top with the beaten egg and bake in the oven for 25-30 minutes or until the pastry is golden brown. Allow to cool slightly before serving.

Serve warm and enjoy with your favorite salad!

Pro Tips

For added richness, you can sprinkle some grated cheese in the filling mixture before sealing the pie.

Troubleshooting Common Issues

If you find your pie crust isn't crisping up as expected, check the oven temperature; it should be correctly set to 200°C (390°F). If your oven runs cool, consider raising the temperature by 10-20 degrees. Additionally, always start with chilled ingredients - both the pastry and filling, to prevent a soggy base.

Should there be excess moisture from the filling, you can drain it slightly before adding it to the pie crust. Liquid collects because of mushroom juices, particularly if they are overcooked, so watch the cooking time closely to maintain texture and prevent a watery mess.

Flavor Variations to Explore

Feel free to experiment with adding different herbs to the filling for a fresh twist. Fresh parsley or rosemary can add a nice touch, bringing out the flavors of the leeks and mushrooms even more. Similarly, a sprinkle of freshly grated cheese like Parmesan or Gruyère before sealing the pie can enhance richness and depth.

For a touch of luxury, a splash of white wine can elevate the flavor; just add it after the garlic step and let it reduce by half before continuing with the cream. This not only deepens the flavor but also creates a more aromatic pie that pairs beautifully with your salad.

Questions About Recipes

→ Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used, but make sure to thaw and drain any excess moisture before adding to the filling.

→ How do I store leftovers?

Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven before serving.

→ Can I make this pie ahead of time?

Absolutely! You can assemble the pie and keep it in the fridge for a day before baking.

→ What can I serve with this pie?

This pie pairs wonderfully with a light salad or steamed greens for a complete meal.