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: 1 pound mixed mushrooms, chopped; 2 large leeks, sliced; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon fresh thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup heavy cream; 1 sheet of puff pastry; 1 egg, beaten (for egg wash); Fresh parsley, chopped (for garnish)

Highlighted under: Favorite Baking Inspiration

I love making this Sunday Mushroom and Leek Pie as a special weekend treat. The earthy flavors of mushrooms combined with the sweetness of leeks create a harmonious balance that’s comforting and satisfying. The flaky pastry adds the perfect texture, making it an irresistible choice for lunch or dinner. I often enjoy it with a simple green salad on the side, which balances the richness of the pie. This dish not only fills the tummy but also warms the heart, making it a true family favorite.

Created by

Honoria Blake

Last updated on 2026-01-13T00:53:34.847Z

When I first experimented with this recipe, I was amazed at how the leeks transformed into a sweet and caramelized delight. Every bite is infused with the earthy richness of mushrooms, and I make sure to use a mix of varieties to deepen the flavor. I often sauté the vegetables slowly to enhance their natural sweetness, which I’ve found really elevates this dish.

One particular tip I’ve learned is to chill the pastry before baking. This not only helps maintain its structure, but it also results in a flakier texture. It’s a winning combination that makes this pie the highlight of any Sunday meal, and I am always eager to share it with friends and family.

        Why You Will Love This Recipe
        Hearty and flavorful filling that satisfies every craving
Flaky pastry that adds a delightful crunch
Versatile enough to serve at gatherings or cozy family dinners

      

Understanding the Ingredients

The duo of mushrooms and leeks in this pie is more than just a delicious combination; they bring a depth of flavor that elevates the dish. Mushrooms offer a meaty texture and a robust earthiness. Using a mix of mushrooms, such as cremini, shiitake, and button, adds complexity, so don’t shy away from experimenting. Leeks contribute a sweet, mild onion flavor that perfectly balances the umami of the mushrooms, creating a filling that feels indulgent yet comforting.

The heavy cream in the filling serves multiple roles. It not only thickens the mixture, providing a rich, velvety texture but also enriches the flavors of the mushrooms and leeks. If you're looking for a lighter option, substitute the heavy cream with half-and-half or a combination of yogurt and milk, though the texture will be slightly different. Also, consider adding a splash of white wine when sautéing the vegetables for an extra layer of flavor.

Perfecting the Pastry

Using puff pastry transforms this mushroom and leek filling into a spectacular pie. The key lies in handling the pastry correctly. Ensure the puff pastry is chilled before using; this helps retain its flaky texture during baking. If it's too warm, it may become difficult to handle and won't puff up as beautifully. When assembling, take care to seal the edges tightly to prevent any filling from leaking out during baking.

Ventilation is crucial when baking this pie; the slits you make in the top allow steam to escape and prevent the pastry from becoming soggy. Aim for 3-4 small cuts, as this will maintain the pie's structure while offering an appealing design. Additionally, if you're pressed for time, you can prepare the pastry in advance and freeze it, rolling it out and using it directly from the freezer when you're ready to bake.

Ingredients

Gather these ingredients for the pie:

Ingredients

1 pound mixed mushrooms, chopped
2 large leeks, sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
1 sheet of puff pastry
1 egg, beaten (for egg wash)
Fresh parsley, chopped (for garnish)

Instructions

Follow these steps to make your pie:

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the leeks and garlic, cooking until softened. Then, add the chopped mushrooms, thyme, salt, and pepper, and cook until the mushrooms release their liquid and become tender.

Prepare the Filling

Once the mushrooms are cooked, pour in the heavy cream and let it simmer for about 5 minutes until thickened. Remove from heat and let it cool slightly.

Assemble the Pie

Preheat your oven to 400°F (200°C). Roll out the puff pastry and place it in a pie dish. Pour the cooled mushroom and leek filling into the pastry. Cover with another layer of pastry, sealing the edges well, and make a few slits for ventilation.

Bake the Pie

Brush the top with the beaten egg for a golden color. Bake in the preheated oven for 30 minutes, or until the pastry is puffed and golden brown.

Serve and Enjoy

Let the pie cool for a few minutes before slicing. Garnish with fresh parsley and serve warm, ideally with a side salad.

Pro Tips

For an extra burst of flavor, consider adding a splash of white wine to the filling while it simmers. It elevates the taste beautifully!

Serving and Pairing Suggestions

This Mushroom and Leek Pie is delightful on its own, but pairing it with a simple green salad can elevate the meal. A salad with mixed greens, dressed lightly with vinaigrette, provides a fresh contrast to the richness of the pie. Add ingredients like sliced bell peppers or cherry tomatoes for color and flavor, balancing the savory filling without overwhelming it.

For a more substantial meal, consider serving the pie with roasted vegetables or a light potato side, like garlic mashed potatoes. The earthy flavors of the side dishes will complement the mushroom and leek filling perfectly, enhancing the overall dining experience. You can also serve it with a dollop of sour cream or crème fraîche for an added tang.

Make-Ahead and Storage Tips

One of the benefits of this pie is that it can be prepared in advance. You can make the filling a day ahead, storing it in the refrigerator. Just ensure it cools fully before covering it. When ready to assemble, simply roll out the pastry, fill it, and bake. This is especially handy for busy weekends or gatherings, allowing you to enjoy time with guests without the last-minute rush.

If you find yourself with leftovers, you’re in luck! The baked pie can be stored in the refrigerator for up to three days. Reheat individual slices in the oven for about 15 minutes at 350°F (175°C) until warmed through. Alternatively, you can freeze the assembled, unbaked pie. Wrap it tightly in plastic wrap and foil, and when ready to cook, bake it from frozen, adding an extra 10-15 minutes to the cooking time.

Questions About Recipes

→ Can I make this pie ahead of time?

Yes! You can prepare the filling and assemble the pie a day before baking. Just refrigerate it until ready to bake.

→ What other vegetables can I use in this pie?

Feel free to add spinach, zucchini, or even some cooked potatoes for a heartier filling.

→ Can I use a different type of pastry?

Absolutely! Shortcrust pastry would work well if you prefer a different texture.

→ Is it possible to freeze the pie?

Yes, you can freeze the unbaked pie. Just cover it well and bake directly from frozen, adding a few extra minutes to the cooking time.