Sunday Mushroom and Leek Pie

Name: Sunday Mushroom and Leek Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 400g mushrooms, chopped; 2 leeks, sliced; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon fresh thyme, chopped; 150ml vegetable stock; 200ml cream; Salt and pepper to taste; 250g all-purpose flour; 125g cold butter, cubed; 1 egg, beaten; Cold water as needed

Highlighted under: Family Meals

I absolutely adore the warmth and comfort that a freshly baked pie brings to the table, especially on a Sunday afternoon. This Sunday Mushroom and Leek Pie has become a favorite in our household because of its rich and savory filling, surrounded by a flaky crust. The earthy flavors of the mushrooms come together beautifully with the subtle sweetness of the leeks, creating a dish that feels both luxurious and homey. Perfect for gathering friends or family, it’s simple to make yet impressive enough to impress your guests.

Created by

Belinda Fraser

Last updated on 2026-01-13T04:41:41.028Z

When I first experimented with making a mushroom and leek pie, I was surprised at how easily the flavors melded together. The sautéed leeks provide a gentle sweetness that perfectly complements the earthiness of the mushrooms. I realized that adding a hint of thyme elevates the dish even further, making it fragrant and welcoming. The key is to let the mushrooms cook down thoroughly to enhance their flavor.

After trying various crusts, I found that a buttery, flaky pastry works best for this pie. It creates a delightful texture contrast with the creamy filling. The first time I served this at a family gathering, it disappeared within minutes, leading to a chorus of requests for the recipe!

        Why You'll Love This Recipe
        Hearty, rustic flavors that remind you of family gatherings
Flaky crust that perfectly complements the creamy filling
Perfectly seasoned with herbs for an aromatic experience

      

The Art of Pastry

Making a flaky pie crust is all about keeping your ingredients cold. Cold butter creates steam as it melts, giving the crust that desirable flakiness. My tip is to chill your mixing bowl and even the flour for 15-20 minutes before starting. When combining the butter and flour, be gentle. You want to incorporate the butter without fully blending it into the flour. Aim for pea-sized pieces for the best texture.

For a richer flavor, consider adding a tablespoon of finely grated Parmesan cheese to the dough. This adds a subtle nuttiness that enhances the pie experience. Once you've formed your dough, resting it in the refrigerator for at least 30 minutes is crucial. This allows the gluten to relax, preventing a tough crust that can detract from the overall enjoyment of your pie.

Sautéing for Flavor

When preparing your filling, take care to sauté the leeks and garlic gently over medium heat. You want them to become soft and translucent, releasing their natural sweetness without browning too much. This technique enhances the overall depth of flavor in the pie. Once you add the mushrooms, cook them until they’re deeply golden. This caramelization process adds a layer of umami that makes the filling irresistible.

After combining the mushrooms, leeks, and thyme in the pan, adding the vegetable stock and cream helps to create a rich sauce. Letting it simmer not only thickens the filling but also melds the flavors beautifully. If your mixture becomes too thick, you can easily adjust by adding a splash of extra vegetable stock or cream to reach your desired consistency.

Serving Suggestions

This Mushroom and Leek Pie is wonderful on its own, but it pairs beautifully with a crisp green salad dressed lightly with vinaigrette. The acidity from the dressing complements the richness of the pie. Alternatively, serve it with a simple side of roasted vegetables to enhance the earthy flavors of the mushrooms and leeks.

If you have leftovers, they can be stored in the fridge for up to three days or frozen for up to a month. To reheat, place slices in a preheated oven at 180°C (350°F) until heated through, about 15-20 minutes from frozen. This ensures the crust stays crispy, rather than soggy, giving you that fresh-baked taste every time.

Ingredients

Gather the following ingredients for this comforting dish:

For the Filling

400g mushrooms, chopped
2 leeks, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
150ml vegetable stock
200ml cream
Salt and pepper to taste

For the Pie Crust

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

Ensure all ingredients are fresh for the best flavors!

Instructions

Follow these simple steps to create your pie:

Make the Pie Crust

In a bowl, combine the flour and butter, rubbing them together until the mixture resembles breadcrumbs. Add the beaten egg and just enough cold water to form a dough. Wrap in cling film and refrigerate for 30 minutes.

Prepare the Filling

Heat the olive oil in a pan and add the leeks and garlic. Sauté until soft, then add the mushrooms and thyme. Cook until the mushrooms are golden, then pour in the vegetable stock and cream. Season with salt and pepper, and let it simmer until thickened.

Assemble the Pie

Roll out the chilled pastry and line a pie dish. Pour in the filling and cover with another layer of pastry. Seal the edges and make a few slits in the top to allow steam to escape.

Bake

Preheat the oven to 200°C (390°F) and bake the pie for about 40 minutes or until golden brown. Let it cool slightly before serving.

Serve warm and enjoy the delightful combination of flavors!

Pro Tips

For an extra flavor boost, try adding a splash of white wine to the filling while it simmers. This adds depth and enhances the mushroom taste beautifully.

Ingredient Substitutions

If you're looking to make this recipe gluten-free, you can substitute the all-purpose flour for a gluten-free flour blend designed for baking. Be sure to check that your butter is also gluten-free, as some brands may contain additives that aren't safe for gluten-free diets.

For a dairy-free version, replace the cream with coconut cream or a nut-based cream alternative, such as cashew cream. This not only caters to those with dietary restrictions but also adds a unique flavor twist to the pie.

Scaling the Recipe

This pie is perfect for feeding a crowd. To scale the recipe up, you can double the ingredient amounts and use a larger pie dish or make two smaller pies. Just make sure your oven can accommodate them, allowing for adequate airflow for even baking.

If you choose to make mini pies or hand pies, divide the dough into smaller portions and roll out individual rounds. Baking time will be reduced, typically around 25-30 minutes, so keep an eye on them to avoid over-baking.

Troubleshooting Common Issues

If your pie crust shrinks while baking, it may be due to overworking the dough or not allowing it to rest adequately. Always ensure your dough is well-chilled before rolling it out, and avoid stretching it too much when fitting it into the pie dish. If you encounter a cracked crust, simply patch it with a bit of extra dough and brush with some beaten egg for a seamless finish.

For sogginess in the crust, precook it for a few minutes before adding the filling. This can create a barrier that helps keep the crust crispy. Keep an eye on the pie as it bakes; if the edges brown too quickly, cover them with foil to prevent burning while allowing the center to cook through.

Questions About Recipes

→ Can I use other types of mushrooms?

Absolutely! Feel free to mix different mushrooms for varied flavors and textures.

→ Is there a vegetarian option for the cream?

Yes, you can substitute the cream with a plant-based alternative like coconut cream or cashew cream.

→ Can I freeze the pie?

Yes, you can freeze it before baking. Just ensure it's well-wrapped, then bake it from frozen; you may need to extend the baking time.

→ What side dishes pair well with this pie?

A simple green salad or steamed vegetables make excellent accompaniments.