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: 400g mushrooms, sliced; 2 leeks, cleaned and sliced; 2 cloves garlic, minced; 250ml cream; 200g cheese, grated (such as Gruyère); 2 tbsp olive oil; 1 tsp fresh thyme, chopped; 1/2 tsp nutmeg; Salt and pepper to taste; 250g all-purpose flour; 125g cold butter, cubed; 1/2 tsp salt; 1 egg, beaten (for glazing); Water, as needed

Highlighted under: Creative Baking Favorites

I love making this Sunday Mushroom and Leek Pie as it captures the essence of comfort food in every slice. The fragrant aroma of sautéed mushrooms and leeks fills the kitchen, creating a delightful atmosphere that's perfect for family gatherings. This pie is not just rich in flavor, but it also makes use of simple ingredients that I usually have on hand. With a crisp pastry and creamy filling, it has quickly become a weekend favorite at my home and is sure to impress anyone who tries it.

Created by

Cassandra Reed

Last updated on 2026-01-13T01:26:37.601Z

When I first discovered the combination of mushrooms and leeks, I knew I had to create a dish that would showcase this pairing. The earthy, umami flavor of mushrooms harmonizes beautifully with the sweetness of the leeks, creating a deliciously satisfying filling. I experimented with various herbs and spices, ultimately finding that thyme and a hint of nutmeg elevate the pie.

Perfecting the pastry was another challenge. I learned that using cold butter and chilling the dough makes for an irresistibly flaky crust. This is the foundation that holds the creamy filling, and every bite of the pie feels like a warm hug, making it an ideal dish for a Sunday family dinner.

        Why You'll Love This Recipe
        Deliciously creamy filling packed with earthy flavors
Buttery, flaky crust that complements the filling perfectly
Easy to make ahead and reheat for a cozy family meal

      

Mastering the Pastry

The foundation of any great pie is its pastry, and getting it just right can significantly enhance your Sunday Mushroom and Leek Pie. When rubbing the cold butter into the flour, aim for a texture similar to coarse breadcrumbs. This ensures a flaky crust once baked. Remember, the key here is to handle the dough as little as possible; overworking it can lead to a tougher crust.

Chilling the pastry is essential. Once you’ve formed the dough, wrapping it in cling film and refrigerating it for 30 minutes allows the gluten to relax. This step makes the dough easier to roll out and contributes to a tender finish. If you need to save time, you can prepare the dough a day in advance and keep it refrigerated for up to 24 hours.

Filling Flavor Enhancements

This pie's filling is all about the balance of flavors. Choosing earthy mushrooms enhances the dish’s richness, while leeks add a subtle sweetness. I recommend using a mix of mushrooms—like cremini and shiitake—for added depth. They not only taste wonderful but also provide a variety of textures. Don't skip the garlic, as it infuses the filling with aromatic goodness that marries beautifully with the cream and cheese.

When sautéing the leeks and mushrooms, keep the heat at medium to avoid burning the garlic, which should be added just after the leeks are softened. If you find the filling a bit too rich, consider using half-and-half in place of cream for a lighter option, while still keeping that velvety texture. A sprinkle of lemon zest can also brighten the flavor profile if you enjoy a hint of acidity.

Ingredients

Gather your ingredients:

Filling

400g mushrooms, sliced
2 leeks, cleaned and sliced
2 cloves garlic, minced
250ml cream
200g cheese, grated (such as Gruyère)
2 tbsp olive oil
1 tsp fresh thyme, chopped
1/2 tsp nutmeg
Salt and pepper to taste

Pastry

250g all-purpose flour
125g cold butter, cubed
1/2 tsp salt
1 egg, beaten (for glazing)
Water, as needed

Make sure all ingredients are ready before you start.

Instructions

Let's make this delicious pie step by step:

Make the Pastry

In a bowl, combine flour and salt. Add cold butter and rub it into the flour until the mixture resembles breadcrumbs. Slowly add ice-cold water until the dough forms. Wrap it in cling film and refrigerate for 30 minutes.

Prepare the Filling

Heat olive oil in a pan over medium heat. Sauté the leeks and garlic for 5 minutes until softened. Add mushrooms, thyme, nutmeg, salt, and pepper, cooking until mushrooms are tender. Remove from heat and stir in the cream and cheese.

Assemble the Pie

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

Bake

Bake in the preheated oven for 30 minutes, or until the pastry is golden and crisp.

Serve

Let the pie cool slightly before slicing. Serve warm with a side salad for a delightful meal.

Enjoy your delicious Sunday Mushroom and Leek Pie!

Pro Tips

For an extra flavor boost, try adding a splash of white wine to the filling while cooking the mushrooms and leeks. It enhances the umami and gives a lovely depth to the dish.

Serving Suggestions

Pairing this pie with a fresh side salad elevates the dish, providing a contrast to the creamy filling. A simple arugula salad with a lemon vinaigrette complements the richness of the pie perfectly. You can also serve it with a dollop of sour cream or a sprinkle of fresh herbs like parsley or chives for added flavor and visual appeal.

If you're entertaining, consider serving individual mini pies. This way, guests can enjoy their own portions, allowing for easy serving and varied flavors if you choose to fill some with additional ingredients like spinach or roasted peppers. Mini versions take about 20-25 minutes to bake, so keep an eye on them!

Make-Ahead Tips

One of the joys of the Sunday Mushroom and Leek Pie is its versatility for meal prep. You can make the filling a day in advance and store it in the fridge. This not only intensifies the flavors but also makes the assembly easier on a busy Sunday. Just allow it to come to room temperature before filling the pastry.

For longer storage, consider freezing unbaked pies. Wrap them tightly in plastic wrap and aluminum foil. They can keep well for up to three months. When ready to enjoy, simply bake from frozen; you may need to add an additional 10-15 minutes to the baking time to ensure the pastry cooks through and the filling is heated properly.

Questions About Recipes

→ Can I use frozen mushrooms?

Yes, frozen mushrooms can work well, just ensure they are thoroughly drained and cooked to avoid excess moisture.

→ How can I make this vegetarian?

This recipe is already vegetarian! Just ensure the cheese you use is suitable for vegetarians.

→ Can I prepare this pie in advance?

Absolutely! You can prepare the pie up to the baking stage and freeze it. Simply bake it from frozen, adding a few extra minutes to the cooking time.

→ What can I serve with the pie?

A fresh green salad or steamed vegetables make excellent accompaniments to balance the richness of the pie.