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: 8 servings
Ingredients: 500g mixed mushrooms, chopped; 2 leeks, sliced; 2 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon thyme; Salt and pepper to taste; 100ml vegetable broth; 200g crème fraîche; 1 tablespoon Dijon mustard; 250g all-purpose flour; 125g butter, chilled and cubed; 1 teaspoon salt; 1 cold egg yolk; Cold water as needed

Highlighted under: Comfort Food

I absolutely love making this Sunday Mushroom and Leek Pie. There's something comforting about the earthy flavors of mushrooms paired with the sweetness of leeks, all encased in a deliciously flaky crust. Every bite combines these ingredients beautifully, creating a dish that feels both hearty and elegant. Perfect for a family Sunday dinner or a special gathering, this pie brings joy to the table, and I can assure you that it will be a hit with everyone who tries it!

Created by

Marley Quinn

Last updated on 2026-01-12T01:31:16.336Z

When I first decided to create this Sunday Mushroom and Leek Pie, I wanted to capture the essence of a cozy weekend meal. I experimented with different types of mushrooms and landed on a mix that included cremini and shiitake, which added a depth of flavor that really shines. The leeks caramelize beautifully, bringing a mild sweetness to the dish.

One trick I discovered while making this pie is to sauté the mushrooms until they release their moisture and become golden brown. This not only enhances their flavor but also helps prevent a soggy crust. Trust me, this pie is the ultimate comfort food!

        Why You Will Love This Recipe
        Savory filling that combines earthy mushrooms and sweet leeks
Flaky, buttery crust that melts in your mouth
Perfect for leftovers and easy to reheat

      

The Magic of Mushrooms and Leeks

Mushrooms provide a deep, rich umami flavor that forms the base of the filling. By using a mix of different mushrooms, such as cremini, shiitake, and button, you create layers of flavor that elevate the dish. Make sure to sauté them until golden brown to enhance their earthy notes; this should take about 8-10 minutes over medium heat. Perfectly cooked mushrooms should release their moisture and be slightly caramelized, adding depth to the pie's overall taste.

Leeks contribute a subtle sweetness that contrasts beautifully with the robustness of the mushrooms. It's crucial to slice them thinly to ensure they cook evenly and become tender. I recommend rinsing them thoroughly to remove any grit trapped between the layers. When sautéed with garlic, leeks soften and develop a sweet, aromatic profile, making the filling well-balanced and savory.

Perfecting the Crust

For a flaky and tender pie crust, the temperature of your ingredients is key. Use chilled butter directly from the fridge and cut it into small cubes to make it easier to rub into the flour. Don't overwork the dough; you want to see small flecks of butter throughout, which will create a layered texture as it bakes. If over-mixed, the crust can become tough—your goal is a smooth yet slightly crumbly dough.

After mixing the dough, allow it to rest in the refrigerator for at least 30 minutes. This chilling process relaxes the gluten, improving the texture. When rolling out the dough, use a light dusting of flour to prevent sticking and encourage an even thickness. Typically, the dough should be around 1/8 inch thick, which is sturdy enough to hold the filling but thin enough to yield a melt-in-your-mouth crust.

Ingredients

To make this delicious pie, gather the following ingredients:

For the Filling

500g mixed mushrooms, chopped
2 leeks, sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon thyme
Salt and pepper to taste
100ml vegetable broth
200g crème fraîche
1 tablespoon Dijon mustard

For the Crust

250g all-purpose flour
125g butter, chilled and cubed
1 teaspoon salt
1 cold egg yolk
Cold water as needed

Gathering fresh ingredients will ensure your pie is packed with flavor!

Instructions

Follow these steps to create your pie:

Prepare the Crust

In a bowl, mix the flour and salt, then add the chilled butter. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the egg yolk and enough cold water to form a dough.

Chill the Dough

Wrap the dough in cling film and refrigerate for at least 30 minutes.

Cook the Filling

Heat olive oil in a pan over medium heat, then sauté the leeks and garlic until soft. Add the chopped mushrooms and thyme, cooking until the mushrooms are golden and liquid has evaporated. Stir in vegetable broth, crème fraîche, and mustard; season with salt and pepper.

Assemble the Pie

Roll out the chilled dough and line a pie dish. Pour the filling into the crust and cover with another layer of rolled-out dough. Seal the edges and make slits in the top to allow steam to escape.

Bake the Pie

Preheat the oven to 180°C (350°F) and bake the pie for 25-30 minutes, or until golden brown. Let it cool for a few minutes before serving.

Enjoy your homemade Mushroom and Leek Pie with a green salad!

Pro Tips

For extra flavor, consider adding some grated cheese into the filling. A sprinkle of fresh herbs like parsley or chives over the top before serving can also enhance the dish.

Make-Ahead Tips

This Mushroom and Leek Pie is great for meal prep! You can make the filling up to two days in advance. Store it in an airtight container in the fridge. When you're ready to bake, allow the filling to cool to room temperature before assembling the pie, as hot filling can cause the crust to become soggy.

If you want to save time on the day of serving, you can also prepare the pie in full and freeze it unbaked. Wrap it tightly in plastic wrap followed by foil to prevent freezer burn. When ready to bake, cook from frozen at 180°C (350°F) for about 40-50 minutes, checking for a golden crust.

Serving Suggestions

This pie can serve as a main dish, so consider pairing it with a simple side salad dressed in a light vinaigrette. This contrasts nicely with the rich flavors of the pie and adds freshness to the meal. A side of roasted vegetables would also complement it well.

For those who enjoy a punch of flavor, serve each slice with a dollop of crème fraîche or a spoonful of your favorite relish. The creaminess balances the savory elements beautifully, while a tangy condiment can elevate the overall taste experience.

Variations and Substitutions

Feel free to experiment with different types of herbs in the filling. Fresh parsley or tarragon can add a unique twist, while a sprinkle of nutmeg at the end enhances the earthy flavors. If you have fresh thyme or rosemary on hand, replace dried thyme with an increased amount of fresh herbs, as they offer a more vibrant flavor.

If you're looking for a dairy-free option, consider substituting crème fraîche with a coconut cream or cashew cream alternative. This change will provide creaminess while accommodating those with dairy sensitivities without compromising the overall richness of the dish.

Questions About Recipes

→ Can I make this pie ahead of time?

Yes, you can prepare the filling and pastry in advance and store them in the refrigerator. Assemble and bake when ready to serve.

→ What types of mushrooms work best?

A mix of mushrooms, such as cremini and shiitake, provides a lovely depth of flavor. You can also use button mushrooms as a substitute.

→ Can this dish be frozen?

Absolutely! Once baked, let the pie cool completely, then wrap in plastic wrap and freeze. Reheat in the oven when ready to enjoy.

→ What side dishes pair well with this pie?

A refreshing green salad or some roasted vegetables make great accompaniments to balance the richness of the pie.