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: 2 tablespoons olive oil; 2 leeks, cleaned and sliced; 400g mushrooms, sliced; 2 cloves garlic, minced; 200ml heavy cream; Salt and pepper to taste; Fresh thyme leaves; 250g all-purpose flour; 125g unsalted butter, chilled and cubed; 1 egg yolk; Cold water, as needed

Highlighted under: Comfort Food

I love making this Sunday Mushroom and Leek Pie as a comforting dish for my family during our weekend gatherings. The aroma of sautéed leeks and earthy mushrooms fills the kitchen, inviting everyone to come together. It’s a delightful way to showcase seasonal vegetables in a rich, creamy filling encased in a flaky pastry. Every bite offers a perfect blend of textures and flavors that makes the weekend feel special. Plus, it's a dish that can be prepared ahead of time, making it a wonderful choice for our busy Sundays.

Created by

Keira Thompson

Last updated on 2026-01-12T00:40:13.691Z

During one of our cozy Sundays, I decided to experiment with a pie using fresh mushrooms and leeks from the farmer's market. The savory combination truly elevated our usual routine, and everyone loved it! The trick is to sauté the leeks slowly until they're completely tender, which enhances their natural sweetness and creates a luxurious filling.

The creamy mixture, wrapped inside a homemade flaky crust, turned out to be the star of our lunch. I also learned that pre-baking the crust a bit keeps it from getting soggy, so it stays deliciously crispy even with the moist filling.

        Why You'll Love This Recipe
        Savory and satisfying filling with a creamy texture
A perfect dish for gatherings that showcases seasonal ingredients
Flaky pastry that complements the rich flavors beautifully

      

Tips for the Perfect Pastry

Achieving a flaky pastry crust is all about handling the butter properly. Make sure the butter is adequately chilled when you cube it, and avoid overworking the dough while mixing. This ensures that the pieces of butter remain intact, creating pockets of steam during baking that lead to a light, airy texture. If the dough feels too sticky, dust it with a bit of flour while rolling out; this will help prevent it from sticking to the surface.

After chilling the dough for 30 minutes, don’t skip the step of letting it sit at room temperature for a few minutes before rolling it out. This small break allows the gluten to relax, making the pastry easier to work with. If you're preparing this dish ahead of time, you can freeze the rolled-out pastry sheets. Just wrap them tightly in cling film, and they’ll be ready for your next pie-making session!

Flavor Boosting with Fresh Herbs

Fresh thyme brings an aromatic and earthy flavor to the filling, complementing the rich cream and savory mushrooms beautifully. If you don’t have thyme on hand, feel free to substitute with dried herbs, but reduce the amount to about one-third since dried herbs are more concentrated. Alternatively, you can use other fresh herbs like parsley or chives for a different flavor profile. Just be cautious with strong herbs – too much can overpower the delicate taste of the leeks and mushrooms.

When preparing the filling, be mindful of timing. Sauté the leeks until they're just tender and translucent, but not browned. This maintains their sweet flavor, which balances the earthy notes from the mushrooms. When adding the mushrooms, cook them until they release their moisture and start to brown slightly. This caramelization adds depth to the filling, making every bite richer and more satisfying.

Serving and Storing Suggestions

Once baked, let the pie cool for about 10 minutes before slicing. This resting time helps the filling set, preventing it from spilling out when you cut into the pie. Serve it warm or at room temperature with a side salad dressed with a light vinaigrette to balance the richness of the pie. For a heartier meal, pair it with roasted vegetables or mashed potatoes.

If you have leftovers, storing them is easy. Cover the pie tightly with foil or transfer slices to an airtight container. It will keep well in the fridge for up to three days or can be frozen for up to a month. To reheat, simply place it in a preheated oven at 180°C (350°F) for about 20-25 minutes until heated through and crispy again on top. Avoid microwaving, as this can make the pastry soggy.

Ingredients

Gather the following ingredients to create this delicious pie:

For the Filling

2 tablespoons olive oil
2 leeks, cleaned and sliced
400g mushrooms, sliced
2 cloves garlic, minced
200ml heavy cream
Salt and pepper to taste
Fresh thyme leaves

For the Pastry

250g all-purpose flour
125g unsalted butter, chilled and cubed
1 egg yolk
Cold water, as needed

Ensure everything is prepped and ready before you start assembling the pie.

Instructions

Follow these steps for an easy and delicious mushroom and leek pie:

Make the Pastry

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

Prepare the Filling

Heat olive oil in a pan over medium heat. Sauté the leeks until soft, then add garlic and mushrooms. Cook until mushrooms have released their moisture.

Stir in cream, salt, pepper, and thyme. Remove from heat and let cool.

Assemble the Pie

Preheat oven to 200°C (400°F). Roll out the chilled pastry and line a pie dish. Fill with the mushroom and leek mixture, then cover with another layer of pastry.

Cut slits to allow steam to escape and brush with egg wash.

Bake

Bake the pie for 25-30 minutes or until golden brown. Let it cool for a few minutes before serving.

Enjoy your freshly baked pie, ideally served warm!

Pro Tips

For an extra layer of flavor, consider adding grated cheese to the filling or serving the pie with a side salad to balance the richness.

Ingredient Spotlight: Mushrooms

Mushrooms are the star of this pie, lending their umami flavor and rich texture. While button mushrooms are a great choice, consider mixing in other varieties like cremini or shiitake for added depth. These mushrooms contribute slightly different flavor notes and textures, enhancing the overall taste of the filling. Just be sure to chop them similarly to ensure even cooking throughout.

When cooking the mushrooms, remember to give them enough time in the pan. If you add too many at once, they can steam rather than sauté. To remedy this, cook them in batches if necessary, ensuring they brown beautifully and develop that essential savory flavor that makes this pie so irresistible.

Making it Vegetarian

This Mushroom and Leek Pie is inherently vegetarian, making it a great option for meat-free meals. However, for those following a vegan diet, you can easily adapt the recipe. Substitute the heavy cream with a plant-based alternative such as coconut cream or cashew cream, which will keep the rich texture while providing a delightful flavor. Just be cautious with the amount of salt, as some plant-based creams can be saltier than the standard variety.

For the pastry, swap the unsalted butter for a vegan butter alternative to keep it dairy-free, and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of the egg yolk in the pastry to help bind the ingredients together. These simple swaps maintain the integrity of the dish while catering to dietary preferences.

Scaling the Recipe

This recipe is quite versatile if you wish to make a larger batch for gatherings. To scale it up, simply double the ingredients for both the filling and crust. Just ensure that your pie dish can accommodate the increased size, or consider using multiple smaller dishes for individual servings. When increasing the filling, be careful not to overfill; leave space to ensure the pastry can bake properly and retains its flaky texture.

When scaling down, you can easily halve the recipe, making it a perfect choice for a cozy date night or a small family meal. For the baking time, keep an eye on the pie as smaller portions may cook more quickly. Start checking for doneness a few minutes earlier than the suggested time to avoid over-baking.

Questions About Recipes

→ Can I make this pie ahead of time?

Yes, you can prepare it a day in advance. Just store it in the refrigerator before baking.

→ Can I use frozen mushrooms?

It's better to use fresh mushrooms for the best texture, but frozen will work if thawed and drained well.

→ Is it possible to make the pastry gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free blend that works for pastries.

→ What can I serve with this pie?

A light green salad or steamed vegetables complement the pie perfectly for a complete meal.