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; 2 tablespoons olive oil; 2 tablespoons butter; 2 garlic cloves, minced; 200ml heavy cream; 1 teaspoon thyme; Salt and pepper to taste; 250g all-purpose flour; 125g butter, chilled and cubed; 1 egg, beaten; Cold water (as needed)

Highlighted under: Baking & Desserts

I absolutely love the comfort of a hearty pie, and my Sunday Mushroom and Leek Pie has become a cherished tradition in my kitchen. Every time I make it, the savory aroma of gently sautéed mushrooms and leeks fills my home, making it impossible to resist a slice. The flaky pastry combined with the creamy filling creates a delicious harmony of textures and flavors that is perfect for a laid-back family gathering or a cozy dinner for two. Plus, it’s surprisingly simple to put together!

Created by

Margaret Hill

Last updated on 2026-01-12T02:31:20.476Z

When I first discovered this recipe, I was surprised by how well the earthiness of mushrooms complemented the sweet, mellow flavor of leeks. The pairing is not only delicious but also showcases ingredients that are often overlooked. Cooking the leeks slowly ensures they become tender and caramelized, bringing a depth of flavor to the pie that is simply irresistible.

One detail I've learned over time is to let the pie cool slightly before serving. This allows the filling to set a bit, making each slice clean and easy to serve. Trust me, the wait is worth it when you cut into that golden crust!

        Why You Will Love This Recipe
        Earthy mushrooms combined with the sweet mildness of leeks
Flaky crust that adds a delightful crunch
Comfort food that's perfect for gatherings

      

Key Techniques for Pie Perfection

Achieving the ideal pie crust requires a bit of technique. When you rub the butter into the flour, you want to create pea-sized clumps rather than a fully integrated mixture. This is the secret to a flaky pastry. If you notice the dough becoming too warm, especially in warmer climates, try chilling the flour beforehand or work quickly to maintain that essential cold butter texture.

When rolling out the pastry, flour your surface generously to prevent sticking, and roll from the center outwards to maintain an even thickness. Aim for a thickness of about 3mm, as this will provide the right balance between a sturdy pie shell that can hold the filling and a light crust that crisps nicely in the oven.

Ingredient Insights

The flavors in this pie largely stem from the mushrooms and leeks, which create a beautifully balanced filling. Consider using a variety of mushrooms, such as shiitake or oyster, to deepen the earthy notes. If you're looking for a lighter option, you can substitute half of the heavy cream with crème fraîche for a slightly tangy flavor that complements the leeks well.

Thyme is an excellent seasoning choice for this dish; it pairs wonderfully with mushrooms. If you don't have fresh thyme, dried thyme can be used as a substitute, though you will need less—about one-third of the amount—as dried herbs are more concentrated in flavor.

Serving and Storage Tips

Letting the pie cool for about 10-15 minutes before slicing helps the filling set up, making for clean slices and a more visually appealing presentation. This pie is delightful on its own, but it pairs beautifully with a light salad or some steamed green vegetables for a complete meal.

If you have leftovers, simply cover the pie with foil and refrigerate for up to three days. To reheat, place it in a preheated oven at 180°C (350°F) for about 15-20 minutes, until warmed through. Alternatively, this pie can be frozen before baking—just ensure you thaw it in the fridge overnight before cooking to ensure even baking and a golden crust.

Ingredients

For the Pie Filling:

500g mixed mushrooms, chopped
2 large leeks, sliced
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
200ml heavy cream
1 teaspoon thyme
Salt and pepper to taste

For the Pie Crust:

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

Instructions

Prepare the Pastry

In a large bowl, combine the flour and chilled butter. Rub with your fingertips until the mixture resembles breadcrumbs. Add the beaten egg and mix in enough cold water to form a smooth dough. Wrap in cling film and refrigerate for 30 minutes.

Cook the Filling

Heat olive oil and butter in a large skillet over medium heat. Add the leeks and garlic, cooking until soft. Add the chopped mushrooms, thyme, salt, and pepper, and continue to cook until the mushrooms are browned. Stir in the cream and let simmer for 5 minutes, then remove from heat.

Assemble the Pie

Preheat the oven to 190°C (375°F). Roll out the pastry on a floured surface and line a pie dish. Fill with the mushroom and leek mixture, then cover with another layer of pastry. Seal the edges and make a few slits in the top for steam to escape.

Bake the Pie

Brush the top with some beaten egg and bake in the preheated oven for 30-35 minutes, or until golden brown. Let cool slightly before serving.

Pro Tips

Feel free to mix in other vegetables like spinach or feta for added flavor.

Variations to Consider

For a twist on the traditional recipe, try adding some cheese to the filling, such as Gruyère or cheddar. This not only provides extra richness but also a delightful creaminess that pairs beautifully with leeks and mushrooms. Another fun option is incorporating spinach or kale for added color and nutrients.

If you prefer a vegan option, substitute the butter with plant-based margarine, and use tofu or cashew cream instead of heavy cream. This will maintain the creaminess of the filling while making it suitable for a plant-based diet. Use a dairy-free pastry option or make your own crust with vegan butter to fully execute this variation.

Troubleshooting Common Issues

If your pie crust turns out soggy, this may be due to excess moisture in the filling. To combat this, make sure to thoroughly sauté the mushrooms to release some of their liquid before adding the cream. Additionally, allowing the filling to cool before assembling the pie can prevent steam from softening the crust.

If the edges of your pastry are browning too quickly while baking, cover them with strips of aluminum foil to prevent burning. This will allow the pie to bake evenly without overcooking the crust. Remember, the goal is to achieve a golden brown color all around, so keep an eye on it towards the end of the baking time!

Questions About Recipes

→ Can I make this pie ahead of time?

Absolutely! You can prepare the filling and pastry a day in advance. Just assemble and bake when ready to serve.

→ What can I substitute for heavy cream?

You can use half-and-half or a plant-based alternative like coconut cream, but keep in mind that it may slightly change the flavor.

→ Is it possible to freeze the pie?

Yes, you can freeze the assembled unbaked pie. Wrap it tightly in foil or plastic wrap, and bake directly from the freezer when ready.

→ Can I use frozen mushrooms?

Fresh is best for flavor and texture, but if you're in a pinch, frozen mushrooms will work as well. Just thaw and drain any excess moisture before cooking.