Sunday Mushroom and Leek Pie

Name: Sunday Mushroom and Leek Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 leeks, sliced; 400g mixed mushrooms, sliced; 2 garlic cloves, minced; Salt and pepper to taste; 200ml vegetable stock; 100ml double cream; 1 teaspoon fresh thyme, chopped; 250g plain flour; 125g cold butter, diced; 1 egg, beaten (for egg wash); Cold water as needed

Highlighted under: Everyday Comfort Food Inspiration

I absolutely love making this Sunday Mushroom and Leek Pie as a hearty end to the week. The combination of earthy mushrooms and sweet leeks enveloped in a buttery pastry is simply irresistible. When I first tried this recipe, I was amazed at how well the flavors meld together, creating a comforting yet elegant dish. Whether it’s a special family dinner or just a cozy evening at home, this pie is my go-to. Plus, it's surprisingly quick to prepare, making it perfect for any occasion!

Created by

Victoria Hall

Last updated on 2026-01-11T19:45:35.021Z

When I first baked this Sunday Mushroom and Leek Pie, it quickly became a household favorite. The buttery crust, filled with sautéed mushrooms and leeks, creates an aromatic and savory experience. I learned that allowing the leeks to caramelize just a bit before mixing them in elevates the entire dish, giving it a lovely sweetness that balances the earthiness of the mushrooms.

I also discovered that using a mix of different mushrooms, such as button and shiitake, enhances the flavor profile even more. It’s a delightful recipe to share, as the golden crust and rich filling never fail to impress anyone at the dining table!

        Why You Will Love This Recipe
        Earthy flavors of mushrooms combined with sweet, tender leeks.
Hearty and satisfying, perfect for family gatherings.
The flaky pastry adds a delightful textural contrast to the filling.

      

Tips for Perfecting the Pastry

The key to achieving a buttery and flaky pastry lies in the temperature and handling of the ingredients. It’s crucial to keep your butter as cold as possible when mixing it with flour. I recommend using a food processor for this step, as it helps to limit the temperature increase during mixing. If you find your dough is too warm, refrigerate it for an additional 10-15 minutes before rolling out.

When rolling out your pastry, aim for an even thickness of about 2-3mm to ensure it bakes uniformly. Use a light dusting of flour on your work surface to prevent sticking, but be cautious not to add too much, as excess flour can make the pastry tough. For a golden finish, don't skip the egg wash; it adds a beautiful sheen and enhances the overall presentation.

Variations on the Filling

While this pie's mushroom and leek combination is undeniably delicious, you can easily adapt it based on your preferences or what's available in your pantry. For example, substituting half of the mixed mushrooms with spinach or kale adds a vibrant color and additional nutrients. If you prefer a richer flavor, consider adding a splash of white wine while cooking the filling, letting it reduce before adding the stock and cream.

For a touch of spice, incorporate some red pepper flakes or finely chopped chili into the filling. Alternatively, you could experiment with different herbs like rosemary or sage, which complement the earthy tones of the mushrooms beautifully. Feel free to mix and match to create your own signature version of this comforting pie!

Ingredients

Gather the following ingredients to create a delicious Sunday Mushroom and Leek Pie:

For the Pie Filling

2 tablespoons olive oil
1 onion, finely chopped
2 leeks, sliced
400g mixed mushrooms, sliced
2 garlic cloves, minced
Salt and pepper to taste
200ml vegetable stock
100ml double cream
1 teaspoon fresh thyme, chopped

For the Pastry

250g plain flour
125g cold butter, diced
1 egg, beaten (for egg wash)
Cold water as needed

Once you have all your ingredients ready, it's time to start assembling your pie!

Instructions

Follow these steps to create your Sunday Mushroom and Leek Pie:

Make the Pastry

In a bowl, mix the flour with the diced butter until it resembles breadcrumbs. Add cold water, a tablespoon at a time, until the mixture forms a dough. Wrap it in cling film and refrigerate for 30 minutes.

Cook the Filling

Heat olive oil in a pan over medium heat. Sauté the onion and leeks until they soften. Add the mushrooms and garlic, cooking until mushrooms have released their moisture. Season with salt, pepper, and thyme. Stir in the stock and cream, simmering for 5 minutes, then let it cool.

Assemble the Pie

Preheat the oven to 200°C (390°F). Roll out half of the pastry on a floured surface and line a pie dish. Fill it with the mushroom mixture. Roll out the remaining pastry to cover the top, sealing the edges. Make a few slits on the surface for steam to escape, and brush with beaten egg.

Bake

Bake the pie in the preheated oven for 30-35 minutes, or until golden brown and crisp. Let it cool slightly before serving.

Enjoy this delightful pie warm or at room temperature!

Pro Tips

Feel free to add some grated cheese to the filling for an extra creamy texture and flavor. Using a mix of mushrooms also enhances the taste!

Make-Ahead and Storage Tips

This Mushroom and Leek Pie is an excellent candidate for meal prepping. You can prepare the filling a day in advance; just ensure it cools completely before storing it in an airtight container in the fridge. When you're ready to bake, simply follow the assembly and baking steps for a fresh and warm dinner.

If you have leftovers, this pie can be stored in the refrigerator for up to three days. To reheat, place it in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until heated through. The pastry will remain flaky and crispy, ensuring every bite retains its buttery texture.

Serving Suggestions

This pie is delicious on its own, but for an elevated dining experience, consider serving it alongside a fresh green salad dressed with a light vinaigrette. The acidity from the dressing will cut through the richness of the pie, creating a balanced meal. Roasted vegetables or a side of creamy mashed potatoes also pair beautifully, enhancing those earthy flavors.

For a rustic touch, serve the pie with a dollop of herbed sour cream or a sprinkle of fresh herbs on top just before serving. This not only adds a burst of freshness but also makes the dish visually appealing. Don’t forget to garnish your plates, as presentation can truly elevate your Sunday dinner experience!

Questions About Recipes

→ Can I make this pie in advance?

Yes, you can prepare the filling and pastry a day ahead. Keep them stored separately in the refrigerator, then assemble and bake when ready.

→ What can I serve with this pie?

This pie pairs wonderfully with a fresh green salad or some roasted vegetables for a complete meal.

→ Can I freeze this pie?

Absolutely! You can freeze the assembled pie before baking. Just cover it well and bake it from frozen, adding extra time if needed.

→ What other vegetables can I use in the filling?

You can substitute or add vegetables like spinach, kale, or even carrots to customize the filling to your taste.