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: 2 tablespoons olive oil; 1 large leek, sliced; 300g mushrooms, chopped (use a mix of button and shiitake); 2 cloves garlic, minced; 200ml heavy cream; 1 teaspoon thyme leaves; Salt and pepper to taste; 1 sheet puff pastry; 1 egg, beaten (for egg wash)

Highlighted under: Oven Ideas

I absolutely adore making this Sunday Mushroom and Leek Pie. The combination of earthy mushrooms with the mild sweetness of leeks creates such a comforting dish that's perfect for a family meal. Each bite is encased in a flaky, buttery crust that adds to the overall enjoyment. I love that it’s not only delicious but also allows me to use up any leftover vegetables I have in the fridge. Whether it's a rainy day or a joyful gathering, this pie never fails to impress my loved ones.

Created by

Una Merrick

Last updated on 2026-01-13T00:17:35.518Z

I remember the first time I made this Sunday Mushroom and Leek Pie; it was a cozy evening, and the aroma filled the kitchen with such warmth. I sautéed the leeks slowly to bring out their sweetness, which perfectly complemented the rich, umami flavor of the mushrooms. This method not only enhances the flavor but also elevates the entire dish. The trick is to allow the vegetables to caramelize without rushing them!

Another thing I learned is the importance of using a mix of mushrooms. I often combine button mushrooms with earthy shiitakes, which adds depth. The unique texture and flavor from each type truly make this pie special. Plus, a splash of cream at the end gives it that irresistible creaminess that ties everything together beautifully.

        Why You'll Love This Recipe
        Rich and savory filling that warms the soul
Flaky, buttery crust that contrasts beautifully with the filling
Vegetarian-friendly, making it a perfect option for all

      

Understanding Your Ingredients

The combination of leeks and mushrooms is not only flavorful but also adds a variety of textures to this dish. Leeks provide a mild, sweet onion-like flavor while contributing a pleasant crunch to the filling. When choosing mushrooms, a mix of button and shiitake offers depth; the shiitake's earthy profile enhances the overall umami of the pie. Remember to chop your mushrooms evenly, so they cook uniformly and integrate well with the leeks during the sauté process.

The heavy cream is a crucial element for achieving that luxurious, rich consistency. If you prefer a lighter version, swapping half of the heavy cream with vegetable broth can still give you a creamy filling while reducing calories. However, keep in mind that this will alter the overall richness, so adjust your seasonings to ensure the flavor remains robust.

Perfecting Your Pie Crust

Using store-bought puff pastry simplifies the process, but there are a few things to keep in mind for the best results. Make sure to keep it cold until ready to use, as this helps maintain its flakiness during baking. If you’re feeling adventurous and have the time, making your own pastry can add a delightful homemade touch, with the ability to customize it with herbs or spices to complement the filling.

When rolling out the pastry, aim for about 1/8 inch thickness, which allows it to bake through completely without becoming soggy. To avoid this, placing a layer of breadcrumbs or even crushed crackers at the bottom of the crust prior to adding the filling can help absorb excess moisture, ensuring a crisp bottom crust.

Ingredients

For the Pie

2 tablespoons olive oil
1 large leek, sliced
300g mushrooms, chopped (use a mix of button and shiitake)
2 cloves garlic, minced
200ml heavy cream
1 teaspoon thyme leaves
Salt and pepper to taste
1 sheet puff pastry
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 sauté for about 5 minutes until softened. Stir in the chopped mushrooms and garlic, cooking for an additional 10 minutes until the mushrooms have released their moisture and are browned.

Add Cream and Season

Pour in the heavy cream and add thyme, then season with salt and pepper. Allow the mixture to simmer for another 5 minutes until slightly thickened. Remove from heat and let it cool.

Assemble the Pie

Preheat the oven to 200°C (400°F). Roll out the puff pastry and line a pie dish with it. Fill the pastry with the mushroom and leek mixture, then cover with another layer of puff pastry. Seal the edges and cut a few slits on top to allow steam to escape.

Bake the Pie

Brush the top with the beaten egg for a golden finish. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crisp. Allow it to cool slightly before serving.

Pro Tips

For extra flavor, consider adding a splash of white wine while cooking the mushrooms. This will deepen the dish’s flavor profile!

Serving Suggestions

This Mushroom and Leek Pie pairs wonderfully with a simple side salad dressed in lemon vinaigrette. The acidity from the dressing cuts through the richness of the pie, creating a well-balanced meal. Alternatively, serving it with a side of sautéed greens can also elevate the dish, adding both color and nutritional value to your plate.

For a cozy presentation, consider slicing the pie into individual servings, allowing everyone to enjoy their own portions. A dollop of sour cream or crème fraîche on top of each slice can enhance the flavor and add creaminess, taking the dish to the next level.

Make-Ahead Tips

This pie can be made ahead of time and frozen for up to a month. To do this, prepare the filling and assemble the pie without baking it. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. When you’re ready to bake, you can cook it directly from the freezer—just add an extra 10-15 minutes to the baking time, checking for a golden crust as a cue for doneness.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the pie in a preheated oven at 175°C (350°F) for about 15-20 minutes, or until warmed through. This method not only preserves the flaky texture but also revives the flavors beautifully.

Questions About Recipes

→ Can I use other vegetables in this pie?

Absolutely! Spinach, carrots, or even some seasonal greens work wonderfully.

→ How can I make this recipe vegan?

Substitute the cream with a plant-based alternative and ensure the puff pastry is vegan too!

→ Can I prepare this pie ahead of time?

Yes, you can make the filling and assemble the pie ahead of time, just bake it before serving.

→ What’s the best way to reheat leftovers?

Reheat in the oven at 180°C (350°F) for about 15-20 minutes to keep the crust crispy.