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: 500g mixed mushrooms, chopped; 200g leeks, sliced; 2 tablespoons olive oil; 2 cloves garlic, minced; 250ml cream; 1 tablespoon fresh thyme, chopped; Salt and pepper to taste; 2 sheets of puff pastry; 1 egg, beaten for egg wash

Highlighted under: Oven Planning

I love preparing this Sunday Mushroom and Leek Pie as a warm, comforting dish that brings family and friends together. The combination of earthy mushrooms and sweet leeks creates a flavor harmony that’s simply irresistible. With flaky pastry enveloping a creamy filling, it’s perfect for a cozy weekend meal or for impressing guests at a dinner party. Trust me, once you try it, you'll want to keep this recipe on hand for every occasion.

Created by

Violet Kingsley

Last updated on 2026-01-13T04:54:40.444Z

Creating this Sunday Mushroom and Leek Pie has become a cherished tradition in my household. I experimented with various fillings, but the combination of sautéed mushrooms and leeks stole my heart. The key to a flavorful filling is allowing the leeks to caramelize slightly, which brings out their natural sweetness and enhances the overall depth of flavor. The creamy sauce binds everything together beautifully.

As I bake this pie, the aroma that fills my kitchen is simply mouthwatering. I always use fresh ingredients; the mushrooms and leeks provide a fantastic earthy note. If you’re feeling adventurous, adding a sprinkle of your favorite herbs can elevate the dish to new heights. This pie is not just a meal; it's an experience that becomes more memorable with every bite.

        Why You Will Love This Recipe
        Rich, earthy flavor from mushrooms and sweet leeks
Creamy filling that warms your heart
Perfect comfort food for any occasion

      

The Importance of Mushroom Selection

Choosing the right mushrooms can elevate your Sunday Mushroom and Leek Pie dramatically. While button mushrooms are common, I recommend using a mixture of varieties such as cremini and shiitake. They offer a richer, more complex flavor that complements the sweet leeks perfectly. Make sure to clean your mushrooms properly, wiping them with a damp cloth rather than rinsing under water, as this can make them soggy and affect the pie's texture.

When chopping your mushrooms, aim for uniform pieces to ensure even cooking. Larger chunks may take longer to brown or could release excess moisture, resulting in a watery filling. Ideally, your mushrooms should be sautéed until they are golden brown, which enhances their earthy flavor and creates a wonderful depth in the filling.

Creating a Flaky Pastry

The choice of puff pastry is vital for achieving that flaky texture that contrasts beautifully with the creamy filling. Store-bought pastry is convenient, but if you’re feeling adventurous, homemade pastry will elevate your pie to the next level. Be sure to keep your butter cold; this is key for producing steam that creates those flaky layers. Roll the pastry gently and handle it as little as possible to prevent gluten development, which can lead to a tough crust.

While assembling, it's crucial to seal the edges well to prevent any filling from leaking out during baking. You can use your fingers or a fork to crimp the edges. Don't forget to cut slits in the top to allow steam to escape—this will help your pie to bake evenly and keep the crust crispy. If you notice the edges browning too quickly, shield them with foil halfway through the baking time.

Serving and Storing Your Pie

Once baked, allow your pie to rest for about 10 minutes before slicing. This ensures the filling sets slightly, making it easier to serve without spilling. Pair the pie with a crisp side salad or roasted vegetables to balance out the creamy filling. Plus, a dollop of sour cream or a sprinkle of fresh herbs like parsley can add a refreshing contrast.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in an oven at 180°C (350°F) for about 15-20 minutes, which helps restore the crispiness of the pastry. For longer storage, you can freeze the unbaked pie for up to three months. Just remember to bake it from frozen, adding an extra 10-15 minutes to the baking time.

Ingredients

Gather these ingredients to create your pie:

For the filling

500g mixed mushrooms, chopped
200g leeks, sliced
2 tablespoons olive oil
2 cloves garlic, minced
250ml cream
1 tablespoon fresh thyme, chopped
Salt and pepper to taste

For the pie

2 sheets of puff pastry
1 egg, beaten for egg wash

Ensure your ingredients are fresh for the best flavor!

Instructions

Follow these steps to prepare your pie:

Preheat the oven

Preheat your oven to 200°C (400°F).

Sauté the vegetables

In a skillet, heat olive oil over medium heat. Add garlic, leeks, and sauté until softened. Stir in the mushrooms and cook until they release their moisture and start to brown. Season with thyme, salt, and pepper.

Prepare the filling

Once the mushrooms and leeks are cooked, add the cream and let it simmer for a few minutes. Remove from heat and let it cool slightly.

Assemble the pie

Roll out one pastry sheet and fit it into a pie dish. Pour the cooled filling into the crust, covering with the second pastry sheet. Seal the edges and make a few slits on top for steam to escape.

Bake the pie

Brush the top with beaten egg and bake for 25-30 minutes or until golden brown.

Allow the pie to cool for a few minutes before serving. Enjoy!

Pro Tips

For added flavor, experiment with different herbs like rosemary or parsley, and consider a sprinkle of cheese for extra creaminess.

Ingredient Variations

Feel free to experiment with the vegetables in this pie. Spinach or kale can be excellent additions, providing nutrients and a pop of color. If you're looking to add protein, consider incorporating cooked chicken or tofu for an extra layer of heartiness. Just keep in mind that these additions may alter the cooking times, especially if you're using raw ingredients.

For a dairy-free option, substitute the cream with coconut cream or a plant-based alternative like almond or cashew cream. Adjust the seasoning accordingly, as some dairy-free products can be sweeter than traditional cream.

Troubleshooting Common Issues

If your filling turns out too watery, it may be due to overcooked mushrooms that released too much moisture. To avoid this, ensure you cook the mushrooms thoroughly until they've browned and most of their liquid has evaporated. Another tip is to let the filling cool before assembling the pie, allowing it to thicken.

If the pie crust is not browning as expected, you might have not brushed enough egg wash on top, or it might be baking at too low of a temperature. Use the oven's top rack towards the end of the baking time to encourage even browning if needed.

Make-Ahead Tips

This mushroom and leek pie is ideal for meal prepping. You can prepare the filling a day ahead and store it in the fridge, so it's ready for assembly when you're ready to bake. Just make sure to let the filling cool completely to avoid steaming the pastry while baking.

If you plan to make the pie in bulk for gatherings, consider cutting the assembled pie into individual portions before freezing. This allows for easy reheating and serving, making it a great option for quick weeknight dinners or lunchbox additions.

Questions About Recipes

→ Can I use frozen pastry?

Yes, frozen puff pastry works perfectly for this recipe. Just ensure to thaw it before use.

→ What mushrooms are best for this pie?

A mix of wild mushrooms works well, but button mushrooms or cremini are also great choices.

→ Can I add protein to the filling?

Absolutely! Cooked chicken or sausage can be added for more substance.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days, and reheat before serving.