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: 6 servings
Ingredients: 500g mushrooms, sliced; 3 leeks, cleaned and sliced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon thyme; Salt and pepper to taste; 200ml vegetable broth; 150g cream cheese; 250g all-purpose flour; 125g unsalted butter, cold and cubed; 1 egg, beaten; Cold water as needed

Highlighted under: Oven Collection

I absolutely love making this Sunday Mushroom and Leek Pie for a cozy weekend meal. The combination of earthy mushrooms and sweet leeks enveloped in a flaky pastry is simply divine. I usually take my time prepping the filling, as the sautéing brings out the natural flavors of the vegetables, making every bite delightfully rich. This pie not only warms the soul but also adds a touch of elegance to our family gatherings. It's become a staple in my home, and I'm excited to share this recipe with you!

Created by

Zinnia Fairweather

Last updated on 2026-01-13T07:13:36.717Z

When I first stumbled upon this recipe, I was intrigued by the delightful combination of mushrooms and leeks. After trying it out during a chilly Sunday afternoon, I knew I had discovered a new family favorite. The flavors meld beautifully, especially when I let them cook down slowly to enhance their natural sweetness.

This pie has become my go-to for special occasions, like family dinners or gatherings with friends. I love that I can prepare the filling ahead of time, making it easy to assemble and bake on a busy day. The aroma filling the kitchen while it bakes is irresistible!

        Why You'll Love This Recipe
        Hearty and satisfying, perfect for a Sunday feast.
Delicate balance of flavors with earthy mushrooms and sweet leeks.
The flaky crust holds all the deliciousness perfectly.

      

Mastering the Perfect Filling

When preparing the filling for the Sunday Mushroom and Leek Pie, the key is to ensure that the mushrooms are cooked down properly. This not only enhances their flavor but also reduces moisture content, preventing a soggy pie crust. Sauté them until they're golden and most of their liquid has evaporated, which should take around 10 minutes on medium heat. The leeks should be tender and sweet, which balances the earthiness of the mushrooms beautifully.

Incorporating cream cheese into the filling adds a delightful creaminess that binds the ingredients without overwhelming the other flavors. If you prefer a lighter alternative, consider using ricotta or a dairy-free cream cheese for a vegan option. Just remember to adjust the seasoning as needed, as some cream cheeses may be saltier than others.

Creating the Flaky Pastry

The secret to achieving a flaky pastry lies in the handling of the butter and dough. Use cold, cubed butter to ensure that it doesn’t melt into the flour until baking. When you rub the butter into the flour, aim for a texture resembling coarse breadcrumbs; this technique creates layers of flakiness. Overworking the dough can lead to a tough crust, so be quick and gentle when incorporating the ingredients.

For an extra layer of flavor, consider adding a pinch of salt or a teaspoon of herbs into the pastry dough. This enhancement will complement the mushroom and leek filling beautifully. Additionally, if you want to make the pastry in advance, you can freeze it wrapped tightly in cling film for up to a month; just ensure you allow it to thaw in the refrigerator overnight before rolling it out.

Serving and Storing Tips

This Mushroom and Leek Pie is versatile for serving—pair it with a side salad or steamed vegetables for a complete meal. You can also slice it into smaller portions to serve at gatherings or potlucks, where it will be a hit among both vegetarians and meat lovers alike. For added richness, serve with a dollop of crème fraîche or a drizzle of balsamic reduction.

If you have leftovers, store the pie covered in the refrigerator for up to three days. Reheating in the oven at a low temperature (about 160°C/320°F) will help maintain the crust's texture. For longer storage, this pie freezes well; just make sure to wrap it tightly. To enjoy later, reheat from frozen in the oven until heated through and the crust is crispy.

Ingredients

Filling

500g mushrooms, sliced
3 leeks, cleaned and sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon thyme
Salt and pepper to taste
200ml vegetable broth
150g cream cheese

Pastry

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

Instructions

Steps

Prepare the Filling

In a large skillet, heat olive oil over medium heat. Add leeks and garlic; sauté until soft, about 5 minutes. Stir in mushrooms, thyme, salt, and pepper. Cook until the mushrooms release their moisture and begin to brown, approximately 10 minutes. Add vegetable broth and cream cheese, stirring until creamy. Remove from heat and let cool.

Make the Pastry

In a bowl, combine flour and cold butter. Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the beaten egg and add cold water gradually until the dough comes together. Wrap in cling film and chill for 30 minutes.

Assemble the Pie

Preheat the oven to 180°C (350°F). Roll out two-thirds of the pastry on a floured surface and line a greased pie dish. Fill with the cooled mushroom and leek mixture. Roll out remaining pastry for the top. Seal the edges and cut a few slits in the top crust for steam. Brush with any leftover beaten egg.

Bake the Pie

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.

Enjoy!

Pro Tips

For extra flavor, try adding some grated cheese to the filling or serve the pie with a side salad for a complete meal.

Ingredient Substitutions

Don’t hesitate to swap out ingredients based on what’s in your pantry. For example, if you don’t have leeks, diced onions or shallots can work beautifully, although they will impart a slightly different flavor profile. Any variety of mushrooms can be used, but a mix of cremini and shiitake will give you depth. If you lean towards a heartier filling, adding cooked lentils or diced potatoes can provide additional texture and nutritional benefits.

For a gluten-free option, replace the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to add a bit of xanthan gum (if your blend doesn’t contain it) to mimic the elasticity of gluten, ensuring your pastry remains tender rather than crumbly.

Variations to Try

Feel free to get creative with the filling by adding ingredients like spinach or kale for a pop of color and extra nutrients. A sprinkle of grated cheese such as aged cheddar or Gruyère mixed into the filling can elevate the flavor, providing a beautifully rich taste. For an extra kick, a dash of chili flakes or a scoop of Dijon mustard can be added to the filling for those who enjoy a bit of heat.

If you're looking for a twist on presentation, consider making individual pot pies instead of one large pie. This way, you can adjust cooking times slightly—about 20-25 minutes should suffice for smaller servings—and allow everyone to have their own personal pie, enhancing the dining experience.

Questions About Recipes

→ Can I prepare the pie in advance?

Yes, you can prepare the filling and pastry ahead of time and assemble the pie when ready to bake.

→ What other vegetables could I add?

You could add spinach, kale, or even some roasted red peppers for extra flavor and color.

→ Can I freeze the pie?

Absolutely! Just freeze before baking, and when you're ready, bake from frozen, adding a few extra minutes to the cooking time.

→ What can I serve with this pie?

This pie pairs wonderfully with a fresh green salad or steamed vegetables for a balanced meal.