Sunday Mushroom and Leek Pie

Name: Sunday Mushroom and Leek Pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 sheet of puff pastry; 2 tablespoons olive oil; 200g button mushrooms, sliced; 2 large leeks, cleaned and sliced; 2 cloves garlic, minced; 150ml heavy cream; Salt and pepper to taste; 1 teaspoon thyme; 1 tablespoon fresh parsley, chopped; 1 egg, beaten (for egg wash)

Highlighted under: Oven Cooking

I absolutely love making this Sunday Mushroom and Leek Pie! It’s one of those comforting dishes that warms the soul and fills the kitchen with an irresistible aroma. Combining the earthiness of mushrooms with the sweet, subtle flavor of leeks in a flaky pastry makes for an incredible meal, perfect for gatherings or a cozy family dinner. I usually serve it with a side of green salad to balance out the rich flavors, and it always gets rave reviews from everyone at the table.

Created by

Xanthe Beaumont

Last updated on 2026-01-13T05:26:35.452Z

One Sunday afternoon, I decided to experiment with leftover ingredients and created this delightfully savory mushroom and leek pie. The trick? Slowly caramelizing the leeks to bring out their natural sweetness while sautéing the mushrooms until they’re perfectly tender. The combination is truly magical, and I can't help but relish every bite!

Every time I make this pie, I pay close attention to the texture of the pastry. A good buttery crust is key, so I ensure it’s chilled adequately before rolling it out. This allows the crust to stay flaky and delicious, even after baking. Trust me, it’s worth the effort!

        Why You'll Love This Recipe
        Rich earthy flavors from fresh mushrooms
Creamy filling that’s both satisfying and light
Perfect for family gatherings or a comforting weeknight dinner

      

Understanding the Ingredients

The star ingredients of this pie—mushrooms and leeks—bring depth and complexity to the dish. Button mushrooms provide a nice mild flavor and a tender texture, but feel free to explore different mushroom varieties like cremini or shiitake for a more robust earthy taste. Leeks add a subtle sweetness and a hint of onion, enriching the overall profile of the filling. When prepping the leeks, ensure you rinse them thoroughly to remove any hidden grit between layers, which can detract from the creamy filling.

Heavy cream is crucial for achieving the silky texture of the filling. If you're looking to lighten things up, you can substitute half of the cream with whole milk or a plant-based alternative, though this may alter the richness slightly. Adding herbs like thyme and fresh parsley at the end enhances the freshness of the dish. Thyme complements the earthy notes beautifully, while parsley adds a pop of color and brightness.

Perfecting the Technique

Sautéing the leeks and mushrooms correctly sets the foundation for the filling. You’ll want to cook the leeks until they're soft and translucent, about 5 minutes, before adding the garlic and mushrooms. This layering of flavors builds complexity. When cooking the mushrooms, ensure they’re spread out in the pan to avoid steaming; stirring occasionally allows them to brown evenly, taking around 10 minutes. Look for a golden-brown color as a visual indicator of doneness.

When assembling the pie, it's essential to handle the puff pastry gently to maintain its flakiness. Dust your work surface with flour to prevent sticking, and roll it out to about 3mm (1/8 inch) thick for optimal crispiness. If you don't own a pie dish, you can use a baking tray lined with parchment paper; just be mindful of the shape. Ensure you seal the edges well; with a fork or by crimping for a beautiful presentation and to prevent the filling from leaking.

Ingredients

For the Pie

1 sheet of puff pastry
2 tablespoons olive oil
200g button mushrooms, sliced
2 large leeks, cleaned and sliced
2 cloves garlic, minced
150ml heavy cream
Salt and pepper to taste
1 teaspoon thyme
1 tablespoon fresh parsley, chopped
1 egg, beaten (for egg wash)

Instructions

Directions

Preheat the Oven

Preheat your oven to 180°C (350°F).

Sauté the Vegetables

Heat olive oil in a large skillet over medium heat. Add the leeks and sauté for about 5 minutes until softened. Add garlic and mushrooms, cooking for an additional 10 minutes until mushrooms are golden brown.

Prepare the Filling

Stir in heavy cream, thyme, salt, and pepper. Simmer for 5 minutes, allowing the flavors to meld. Remove from heat and stir in the parsley.

Assemble the Pie

Roll out the puff pastry and line a pie dish. Pour the mushroom and leek filling into the pastry shell. Cover with another sheet of pastry and seal the edges. Brush with beaten egg.

Bake the Pie

Bake in the preheated oven for 25-30 minutes until golden and puffed. Let it cool for a few minutes before slicing.

Pro Tips

For extra flavor, sprinkle some grated cheese on top of the filling before sealing the pie. This will add a wonderful cheesy richness to every bite.

Serving Suggestions

This Mushroom and Leek Pie pairs wonderfully with a light, refreshing green salad. The acidity from a vinaigrette can cut through the creaminess of the pie, balancing the dish effectively. You could also serve it with roasted vegetables or a creamy mashed potato for a heartier meal. For an added touch of elegance, garnish each slice with extra parsley or a dollop of crème fraîche.

If you're preparing for a gathering, consider making mini pies using a muffin tin instead. This allows for easy serving and portion control while maintaining the same delicious flavors. Simply adjust the baking time down to about 18-20 minutes, watching for that same golden puff perfection.

Storage and Reheating Tips

This pie stores well in the refrigerator for up to three days. To keep the pastry's crispiness, let it cool completely before wrapping it loosely in foil or plastic wrap. If you're looking to prepare it ahead of time, you can assemble the pie and freeze it before baking. Just ensure it's tightly sealed to prevent freezer burn, and it can last up to three months. When you’re ready to bake, there's no need to thaw; just add an extra 10-15 minutes to the baking time.

For reheating, preheat your oven to 180°C (350°F) and place the pie on a baking sheet. Cover it loosely with foil to prevent over-browning while it heats through, typically around 15-20 minutes. This method helps retain the puffiness and texture of the pastry, delivering a satisfying meal.

Questions About Recipes

→ Can I use frozen leeks?

Yes, frozen leeks can be used; just make sure to thaw and drain any excess moisture before cooking.

→ What can I serve with this pie?

This pie pairs wonderfully with a fresh green salad or steamed vegetables for a complete meal.

→ Can I make this pie ahead of time?

Absolutely! You can prepare the filling a day in advance and assemble the pie just before baking.

→ Is this recipe vegetarian?

Yes, all ingredients used in this recipe are vegetarian-friendly!