Sunday Mushroom and Leek Pie

Name: Sunday Mushroom and Leek Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 sheet of puff pastry; 500g mixed mushrooms (e.g., button and wild mushrooms), chopped; 2 leeks, sliced; 1 onion, diced; 2 cloves garlic, minced; 300ml heavy cream; 2 tablespoons olive oil; 1 teaspoon fresh thyme leaves; Salt and pepper to taste; 1 egg, beaten (for egg wash)

Highlighted under: Baking & Desserts

I always look forward to Sundays, especially when I can whip up a comforting Mushroom and Leek Pie. This dish has become a cherished tradition in our home, enveloping the kitchen in the most delightful aroma. The creamy mushroom filling combined with the subtle sweetness of leeks creates a savory treat that’s perfect for family gatherings. Whether served as a main dish or alongside a fresh salad, it's a dish that never fails to impress. Plus, the flaky pastry crust takes it over the top!

Created by

Ottilie James

Last updated on 2026-01-13T05:34:18.973Z

When I first made this Sunday Mushroom and Leek Pie, I was surprised by how quickly it became a family favorite. I chose to use a mix of wild and button mushrooms, which added depth to the flavor profile. Sautéing the leeks until they are soft and slightly caramelized really brings out their sweetness, elevating the filling to a whole new level. This method ensures that every bite is filled with deliciousness.

One of my favorite tips is to let the pie rest for about 10 minutes after baking. This allows the filling to set perfectly and makes slicing much easier. Each slice presents beautifully! Serving it with a side of roasted vegetables takes it to another level, and it’s a comforting dish that feels like a warm hug on a plate.

        Why You'll Love This Recipe
        Rich and earthy mushroom flavor with sweet leeks
Flaky, buttery crust that pairs beautifully with the filling
Perfect for gathering friends and family around the table

      

Understanding the Ingredients

The star of the Sunday Mushroom and Leek Pie is undoubtedly the combination of mushrooms and leeks, which creates a rich and complex flavor profile. Mixed mushrooms, including both button and wild varieties, contribute a deep earthiness, while leeks add a subtle sweetness that balances the dish. When selecting mushrooms, opt for fresh ones that feel firm to the touch and have a pleasant aroma. Fresh leeks should be crisp, without any signs of wilting or discoloration.

Heavy cream is essential for achieving that luxurious, velvety filling. If you're looking for a lighter version, half-and-half can be used, but keep in mind that the creaminess may be slightly compromised. For those dairy-free or vegan options, substituting with a plant-based cream can work, just ensure it has a similar fat content to achieve the desired texture.

Perfecting the Crust

The puff pastry crust is key to the pie's appeal, offering a flaky texture that contrasts beautifully with the creamy filling. Make sure the butter in the puff pastry is cold when you roll it out; this is what helps create those distinct layers. If you're pressed for time, you can use store-bought pastry, but homemade adds an extra touch of freshness and quality. Roll it out to about 3mm thick to ensure a sturdy foundation and a delightful crispy bite.

To ensure the crust is perfectly golden, keep an eye during the baking process. Ovens can vary, so check for a golden brown color, which takes about 30 to 35 minutes at 200°C (390°F). If the edges are browning too quickly, cover them with foil to prevent burning while the center continues to bake. I usually rotate the pie halfway through to guarantee even cooking.

Ingredients

For the Pie

1 sheet of puff pastry
500g mixed mushrooms (e.g., button and wild mushrooms), chopped
2 leeks, sliced
1 onion, diced
2 cloves garlic, minced
300ml heavy cream
2 tablespoons olive oil
1 teaspoon fresh thyme leaves
Salt and pepper to taste
1 egg, beaten (for egg wash)

Instructions

Prepare the Filling

In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing until they become translucent. Add the leeks and cook for another 5 minutes, until softened. Stir in the mushrooms and thyme, season with salt and pepper, and cook until the mushrooms are browned and any liquid has evaporated. Pour in the cream, simmer for 5 minutes, and remove from heat.

Assemble the Pie

Preheat the oven to 200°C (390°F). Roll out the puff pastry on a floured surface. Transfer it to a pie dish, leaving some overhang. Pour in the mushroom and leek mixture, then cover with another sheet of puff pastry, sealing the edges. Cut slits for ventilation and brush with beaten egg.

Bake the Pie

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let the pie cool for 10 minutes before slicing.

Pro Tips

For an extra flavor boost, consider adding grated cheese to the filling. A sharp cheddar or a creamy brie would be delicious!

Make-Ahead Tips

This Mushroom and Leek Pie can be prepared ahead of time, making it an excellent choice for busy weekends. After assembling the pie but before baking, simply cover it with cling film and refrigerate for up to 24 hours. When ready to bake, add an additional 5-10 minutes to the cooking time since it will be cold from the fridge.

For longer-term storage, you can freeze the assembled, unbaked pie. Ensure it's well wrapped in plastic and then in aluminum foil to prevent freezer burn. It can be frozen for up to two months. When you're ready to enjoy, bake it straight from the freezer, adding about 15 minutes to the baking time.

Serving Suggestions

Serving the Mushroom and Leek Pie alongside a fresh green salad elevates this dish to a complete meal. A simple arugula salad with a light vinaigrette complements the richness of the pie beautifully. Alternatively, a side of roasted vegetables adds both color and nutrition, balancing the creamy texture of the filling.

To enhance the flavors of the pie, consider drizzling a bit of truffle oil or balsamic reduction over the top just before serving. This adds an aromatic finish that will impress guests. Pair it with a glass of white wine, such as a Sauvignon Blanc, which harmonizes nicely with the earthy and creamy notes of the dish.

Questions About Recipes

→ Can I make the pie ahead of time?

Yes, you can prepare the filling and assemble the pie a day in advance. Cover and refrigerate until you're ready to bake it.

→ What other vegetables can I add to this pie?

Feel free to add spinach, kale, or even some sweet corn for added texture and flavor.

→ Is there a vegetarian option for the cream?

Absolutely! Substitute the heavy cream with a plant-based cream alternative like coconut or cashew cream.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore its crispness.