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: 400g mushrooms, sliced (mix of cremini and shiitake); 2 leeks, chopped; 2 tablespoons olive oil; 2 cloves garlic, minced; 200ml vegetable stock; 150ml double cream; 1 tablespoon fresh thyme; Salt and pepper to taste; 250g all-purpose flour; 125g cold butter, cubed; 1 egg, beaten; Cold water, as needed

Highlighted under: Comfort Food

I adore the cozy, comforting vibes that a homemade pie brings to our Sunday gatherings. This Sunday Mushroom and Leek Pie has become a family tradition, filling our kitchen with enticing aromas and warmth. The combination of earthy mushrooms and sweet leeks enveloped in a flaky pastry is simply irresistible! I love how this dish showcases fresh ingredients and demonstrates that vegetarian meals can be both hearty and satisfying. Plus, it’s perfect for sharing with loved ones, creating a moment that is always special.

Created by

Amber Walsh

Last updated on 2026-01-11T23:49:12.414Z

As I experimented with this pie, I discovered that the secret to its rich flavor lies in the slow-cooking of the leeks and mushrooms. I sauté them until they're perfectly caramelized, allowing their natural sweetness to enhance the overall taste. This little step makes a huge difference!

Additionally, I recommend using a mix of different mushrooms for added depth. The combination of cremini and shiitake really elevates the dish and offers a delightful texture. Trust me, this pie will impress your guests and, of course, your family!

        Why You'll Love This Recipe
        The savory filling is packed with umami richness from the mushrooms.
The creamy texture contrasts beautifully with the crisp, flaky pastry.
It’s a fantastic make-ahead option for busy weekends or gatherings.

      

The Right Mushrooms Matter

Choosing the right mushrooms significantly impacts the flavor profile of your pie. A blend of cremini and shiitake mushrooms not only provides a rich umami flavor but also a delightful texture. Cremini mushrooms have a firm bite, while shiitake offers an earthy depth. If you'd like a milder taste, you can substitute the shiitake with button mushrooms; just be aware of the potential reduction in complexity.

When preparing the mushrooms, it's crucial to slice them uniformly to ensure even cooking. This prevents some pieces from becoming too mushy while others remain undercooked. Sauté them until they are browned; you’ll want to see a bit of caramelization, as this brings out their natural sweetness and depth. Remember, the mushrooms will shrink as they cook, so don’t be alarmed by their initial volume.

Perfecting the Pastry

For the pastry, it’s essential to work with cold ingredients. Cold butter, when rubbed into the flour, creates a flaky texture that is light and airy. If you have a food processor, you can use it for a quicker mix, but be cautious not to overwork the dough, as this can lead to toughness. Aim for a texture that resembles coarse crumbs before adding the egg.

If you find the dough too crumbly, a splash of cold water can help bring it together. Conversely, if the dough becomes too sticky, a small amount of flour can salvage it. Once assembled, chilling the dough helps to relax the gluten, making it easier to roll out and ensuring a tender crust upon baking.

Serving and Variations

Let the pie rest for a few minutes after baking. This short cooling time helps the filling set, making it easier to slice without spilling. Serve the pie warm, perhaps with a side salad or steamed greens for a complete meal. A dollop of crème fraîche or a sprinkle of fresh herbs on top adds a nice finishing touch and a pop of freshness.

For variations, consider adding other vegetables, such as spinach or bell peppers, to the filling for added color and nutrition. If you’d like a bit of heat, a dash of chili flakes or a sprinkle of smoked paprika can elevate the flavors further. You can also substitute the double cream with a plant-based alternative for a vegan version of this recipe.

Ingredients

Gather the following ingredients to prepare this delicious pie:

For the Pie Filling

400g mushrooms, sliced (mix of cremini and shiitake)
2 leeks, chopped
2 tablespoons olive oil
2 cloves garlic, minced
200ml vegetable stock
150ml double cream
1 tablespoon fresh thyme
Salt and pepper to taste

For the Pastry

250g all-purpose flour
125g cold butter, cubed
1 egg, beaten
Cold water, as needed

Instructions

Follow these steps to create the perfect Sunday Mushroom and Leek Pie:

Prepare the Pastry

In a mixing bowl, combine the flour and cubed butter, rubbing them together until the mixture resembles breadcrumbs. Stir in the beaten egg and add cold water gradually, mixing until the dough comes together. Wrap in cling film and chill in the fridge for 30 minutes.

Cook the Filling

Heat olive oil in a large skillet over medium heat. Add the leeks and cook until softened. Stir in the garlic and mushrooms and cook until the mushrooms are browned.

Pour in the vegetable stock and cream, add thyme, salt, and pepper, and let simmer until thickened. Allow it to cool.

Assemble the Pie

Roll out the pastry on a floured surface. Place the filling in a pie dish and cover with the rolled pastry. Seal the edges and make a few slits on top for steam to escape. Brush with egg wash.

Bake

Preheat your oven to 200°C (400°F). Bake the pie for 25-30 minutes, or until the crust is golden brown. Let it rest for a few minutes before serving.

Pro Tips

For an extra touch, sprinkle some grated cheese on the filling before adding the pastry lid to enhance the flavor further.

Make-Ahead Tips

This Sunday Mushroom and Leek Pie is an excellent make-ahead dish. You can prepare the filling one or even two days in advance. Simply cool it thoroughly after cooking and store it in an airtight container in the refrigerator. When ready to assemble, roll out the chilled pastry and fill, making your cooking process much more manageable on the day of serving.

If you want to prepare the whole pie ahead of time, assemble it completely, then wrap it tightly in cling film before placing it in the freezer. When you’re ready to bake it, there’s no need to thaw; just add an extra 10-15 minutes to the baking time to ensure the center is heated through.

Troubleshooting Common Issues

If you find that your pastry is shrinking during baking, it may have been overworked. Next time, ensure you handle the dough gently and chill it adequately before rolling. Additionally, if the filling seems too runny, allow it to simmer longer to thicken or add a teaspoon of cornstarch mixed with a little cold water to help bind it together.

For optimal browning of the crust, consider placing the pie on a preheated baking sheet in the oven. This helps to ensure that the bottom gets a nice golden color and prevents sogginess. If the top is browning too quickly, tent it with a piece of aluminum foil to protect it while allowing the filling to cook through.

Ingredient Substitutions

Should you be out of leeks, onions can serve as a closer replacement, though they will add a sharper flavor. If you’re looking for a lighter option, replace the double cream with crème fraiche or even Greek yogurt. Just note that this will change the overall taste and texture slightly, introducing more tanginess.

For a gluten-free version, try swapping the all-purpose flour with a gluten-free flour blend, adjusting liquid as necessary due to differences in absorption. Since alternative flours can behave differently, ensure not to overmix once the wet and dry ingredients are combined for the best results.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, you can use frozen mushrooms and leeks, but they may give a slightly different texture.

→ How can I store leftover pie?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

→ What can I serve with the pie?

A simple green salad or roasted vegetables work wonderfully as sides.

→ Can I freeze the pie?

Absolutely! You can freeze it before or after baking. Wrap it tightly to prevent freezer burn.