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 mixed mushrooms, chopped; 2 large leeks, sliced; 200ml double cream; 150ml vegetable broth; 2 tablespoons olive oil; Salt and pepper to taste; 1 teaspoon dried thyme; 1 tablespoon fresh parsley, chopped; 250g all-purpose flour; 125g unsalted butter, cold and cubed; 1 egg, beaten (for egg wash); Cold water, as needed

Highlighted under: Everyday World Food Favorites

I adore creating dishes that celebrate the rich, earthy flavors of mushrooms and the sweet, mild taste of leeks. This Sunday Mushroom and Leek Pie is perfect for a cozy weekend gathering or simply to enjoy as a treat during the week. The flaky pastry envelops a creamy, savory filling that warms the soul. Plus, it’s a fantastic way to use up any leftover mushrooms or leeks you might have in your fridge. I can’t wait for you to try this recipe and share it with your loved ones!

Created by

Serena Whitaker

Last updated on 2026-01-13T05:43:35.166Z

I remember the first time I made this pie—it was a rainy Sunday afternoon, and the aroma of cooking leeks and mushrooms filled my kitchen. I decided to incorporate a blend of different mushrooms for added depth, and the results were nothing short of magical. The creamy filling contrasts beautifully with the crispy pastry, creating a dish that sings with flavor.

When making the filling, I found that sautéing the leeks until they're caramelized enhances their sweetness and elevates the overall flavor of the pie. Using a splash of vegetable broth brings everything together beautifully, ensuring a moist filling that doesn’t overflow. This is a recipe I often return to when I want something cozy and satisfying!

Why You'll Love This Recipe
The combination of earthy mushrooms and sweet leeks creates a harmonizing flavor.
The flaky pastry provides a satisfying crunch that perfectly complements the creamy filling.
It's a versatile dish that can be served hot or cold, making it perfect for any occasion.

Mastering the Pie Pastry

Creating the perfect flaky pastry is an essential skill for this Sunday Mushroom and Leek Pie. It’s crucial to use cold butter and minimal mixing to achieve that desirable texture. When you mix the flour with the butter, aim for a breadcrumb-like consistency. If you find the dough is too dry, add cold water one tablespoon at a time until it holds together without becoming sticky.

Chilling the dough for 30 minutes is key as it relaxes the gluten, making the pastry easier to roll out and less likely to shrink while baking. I typically use a rolling pin and lightly flour the work surface to prevent sticking. As you roll out the dough, aim for an even thickness of about ¼ inch to ensure it cooks uniformly.

Flavorful Filling Techniques

The secret to a rich and flavorful filling lies in how you prepare the leeks and mushrooms. Sauté the leeks slowly over medium heat, allowing them to develop a slight caramelization. This process enhances their natural sweetness, providing a wonderful contrast to the earthy mushrooms. If you find your leeks are sticking, adding a splash of broth can help deglaze the pan and build flavor.

When cooking the mushrooms, resist the urge to crowd the pan; this can lead to steaming instead of browning. Cook them until they've released their moisture and become tender, which usually takes about 5-7 minutes. Once you add the cream and broth, allow it to simmer gently. You want the filling to be creamy but still thick enough to hold its shape when sliced.

Serving and Storage Tips

This pie can be served warm or at room temperature, making it versatile for gatherings or meal prep. Slice the pie into wedges and pair it with a fresh green salad or a side of roasted vegetables for a wholesome meal. Leftovers can be stored in an airtight container in the fridge for up to three days or can be frozen for up to a month. To reheat, place the pie in a preheated oven at 180°C (350°F) for 15-20 minutes until warmed through.

If you’re looking to customize flavors, consider adding cheeses like feta or goat cheese to the filling for a tangy twist. For dietary preferences, you can easily turn this pie into a vegan dish by substituting the double cream with a plant-based alternative and using a dairy-free buttery spread in the pastry.

Ingredients

Ingredients for Sunday Mushroom and Leek Pie

For the Pie Filling

500g mixed mushrooms, chopped
2 large leeks, sliced
200ml double cream
150ml vegetable broth
2 tablespoons olive oil
Salt and pepper to taste
1 teaspoon dried thyme
1 tablespoon fresh parsley, chopped

For the Pastry

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

Make sure all ingredients are at room temperature before you start for the best results!

Instructions

Prepare the Pie Pastry

In a large bowl, mix the flour and butter until the mixture resembles breadcrumbs. Gradually add cold water, mixing until a dough forms. Wrap in cling film and chill for 30 minutes.

Make the Filling

Heat olive oil in a pan over medium heat. Sauté the leeks until soft and slightly caramelized. Add the mushrooms, thyme, salt, and pepper, and cook until mushrooms are tender. Pour in the vegetable broth and double cream, simmer for 5 minutes. Stir in chopped parsley.

Assemble the Pie

Preheat your oven to 200°C (390°F). Roll out the pastry on a floured surface and line a pie dish. Fill with the mushroom and leek mixture. Roll out the remaining pastry to cover the top, sealing the edges. Brush with beaten egg.

Bake the Pie

Place the pie in the oven and bake for 25-30 minutes or until the pastry is golden brown. Allow to cool slightly before serving.

Serve warm or at room temperature, alongside a fresh green salad.

Pro Tips

Using a mix of mushrooms will enhance the flavor and texture of the filling. You can also add cheese for a richer taste.

Ingredient Substitutions

If you can’t find mixed mushrooms, feel free to use just one type, such as cremini or shiitake, which will add their distinct flavors. Likewise, leeks can be swapped for onions or shallots in a pinch, although this will alter the sweetness profile of the dish. For those avoiding dairy, consider coconut cream as a substitute for double cream, adding a unique flavor to the filling.

In case you’re short on time for the pie pastry, a store-bought puff pastry can work wonders. Just make sure to keep it chilled until you’re ready to use, as this will help maintain its flakiness when baked.

Variations to Try

You can transform this Mushroom and Leek Pie into a heartier meal by adding cooked lentils or chickpeas to the filling. This not only boosts the protein content but also adds a nice texture that complements the mushrooms. For those who enjoy a bit of spice, try incorporating a pinch of chili flakes or freshly chopped green chilies into the mix.

Experimenting with herbs can also give this dish a fresh twist. Fresh thyme can be replaced with tarragon or rosemary for a different aromatic experience. Adding a splash of sherry or white wine to the filling while simmering can elevate the flavors further, creating an even more complex taste profile.

Questions About Recipes

→ Can I use frozen mushrooms for this recipe?

Yes, but fresh mushrooms will give you the best flavor and texture.

→ What can I substitute for double cream?

You can use heavy cream or a plant-based cream for a lighter version.

→ How do I store leftover pie?

Store it in an airtight container in the fridge for up to 3 days.

→ Can I make the pie ahead of time?

Absolutely! You can prepare it a day in advance and bake it just before serving.