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: 2 cups of mixed mushrooms, chopped; 2 leeks, sliced; 1 onion, diced; 2 cloves of garlic, minced; 1 tablespoon of fresh thyme, chopped; 1 tablespoon of fresh parsley, chopped; 1 cup of heavy cream; 1 tablespoon of olive oil; Salt and pepper to taste; 1 sheet of puff pastry; 1 egg, beaten (for egg wash)

Highlighted under: Comfort Ideas

I love how the earthy flavors of mushrooms combined with the subtle sweetness of leeks create a comforting pie that feels like a warm hug on a Sunday. It's a dish I often make when I want to impress guests without too much fuss. The flaky pastry envelops a rich filling that contrasts beautifully with a simple green salad. We usually enjoy it with a bottle of white wine, making it a perfect centerpiece for our leisurely meals. Plus, it’s great for leftovers, which means even more enjoyment later in the week!

Created by

Marnie Calder

Last updated on 2026-01-13T02:03:38.606Z

I've always been a fan of combining rich flavors with lighter greens, and this Sunday Mushroom and Leek Pie perfectly encapsulates that balance. I find that sautéing the mushrooms until they're golden enhances their flavor, while the leeks bring a delightful sweetness to the pie. One tip I’ve learned is to let the filling cool a bit before adding it to the pastry; this helps in achieving that perfect crust!

Every slice of the pie reveals a medley of textures and flavors, from the flaky pastry to the creamy filling. The blend of herbs I use, particularly thyme and parsley, elevates the entire dish, adding depth without overpowering. I love serving it with a fresh side salad to cut through the richness, and it never fails to impress!

        Why you'll love this recipe
        The combination of earthy mushrooms and sweet leeks creates a heavenly flavor profile.
The flaky pastry is perfectly complemented by the rich, creamy filling.
It's an impressive dish that requires minimal effort for a stunning outcome.

      

Understanding Flavor Balance

The earthy flavors of mushrooms combined with the sweetness of leeks create a beautiful flavor balance. When sautéing the leeks, monitor their cooking closely; you want them to soften and become slightly translucent without browning too much, which could introduce bitterness into the filling. The thyme and parsley not only enhance the dish's aroma but also add bright herbal notes, complementing the deep, savory flavors of the mushrooms. Experimenting with different mushroom varieties, like shiitake or portobello, can elevate this combination even further, adding unique textures and tastes.

Using heavy cream is essential for a rich, decadent filling. If you want a lighter option, you can substitute with a mix of whole milk and a tablespoon of cornstarch or flour to maintain a creamy consistency while reducing the fat content. However, keep in mind that the pie will lose some of its luxurious mouthfeel. Make sure to simmer the filling long enough for the cream to slightly thicken, giving it a hearty texture that can hold up against the flaky pastry.

The Art of Pastry Handling

When working with puff pastry, keep it as cold as possible; this ensures the layers stay distinct and flaky after baking. I always recommend briefly chilling the prepared pie in the refrigerator for about 15 minutes before baking. This helps the pastry maintain its shape and prevent shrinking in the oven. Aim for a golden color on the crust, which usually indicates a perfectly cooked bottom while the filling is bubbling inside—this is when you know it's ready to come out.

If you find yourself unable to source puff pastry, a shortcrust pastry or a homemade version could work, though the texture will differ. For those seeking a gluten-free option, consider using a gluten-free puff pastry available at many grocery stores. Just be cautious during rolling as gluten-free dough can often be more delicate. Whichever pastry you choose, keep your oven consistently at 400°F (200°C) to ensure even baking, creating a delectable contrast between the crispy exterior and the creamy interior.

Ingredients

For the Pie

2 cups of mixed mushrooms, chopped
2 leeks, sliced
1 onion, diced
2 cloves of garlic, minced
1 tablespoon of fresh thyme, chopped
1 tablespoon of fresh parsley, chopped
1 cup of heavy cream
1 tablespoon of olive oil
Salt and pepper to taste
1 sheet of puff pastry
1 egg, beaten (for egg wash)

Instructions

Prepare the filling

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent. Add the mushrooms and cook until they release their moisture and start to brown. Stir in the leeks, thyme, and parsley, cooking for an additional 5 minutes. Then, pour in the heavy cream and season with salt and pepper. Allow to simmer until slightly thickened, then remove from heat.

Assemble the pie

Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface and fit it into a pie dish, leaving some overhang. Pour the mushroom and leek mixture into the pastry shell. Roll out a second sheet of pastry to cover the pie, sealing the edges. Cut slits on the top for steam to escape and brush the surface with the beaten egg.

Bake

Place the pie in the preheated oven and bake for 25-30 minutes or until the pastry is golden brown. Remove from the oven and let it cool for a few minutes before slicing.

Enjoy!

Pro Tips

For an added touch, sprinkle some grated cheese over the filling before sealing the pie. It adds a lovely richness that pairs wonderfully with the mushroom and leek flavors.

Storing and Reheating Tips

Leftovers from the Sunday Mushroom and Leek Pie can be stored in an airtight container in the refrigerator for up to three days. To ensure the pastry retains its desirable texture, avoid stacking pieces; instead, place parchment paper between layers if you need to store them in a single container. To reheat, pop the slices back in the oven at 350°F (175°C) for about 15-20 minutes until heated through and the crust re-crisps. Avoid the microwave, as this can result in a soggy pastry.

For longer storage, consider freezing the unbaked pie. Assemble it as directed, then wrap tightly in plastic wrap and foil before placing it in the freezer. When you're ready to bake, there's no need to thaw; just increase the baking time by 10-15 minutes. The end result is just as delightful as a fresh pie, making it a perfect make-ahead option for busy weeks or unexpected guests.

Serving Suggestions

This pie pairs beautifully with a variety of sides. A simple green salad with a light vinaigrette complements the rich filling perfectly and adds a refreshing crunch. Consider adding toasted nuts for extra texture, or a bit of crumbled feta for acidity. If you're in the mood for something heartier, serve it alongside roasted vegetables or mashed potatoes, creating a comforting, rustic meal ideal for any occasion.

Wine plays a significant role in enhancing the overall experience of this dish. A chilled Sauvignon Blanc or a light Chardonnay not only cuts through the richness but also aligns well with the earthy flavors of the mushrooms. For a non-alcoholic option, try sparkling water infused with lemon or herbal tea, both of which refresh the palate between bites of pie.

Questions About Recipes

→ Can I use frozen pastry?

Absolutely! Frozen puff pastry works wonderfully; just thaw it before use.

→ What other vegetables can I add?

Feel free to add spinach, kale, or other seasonal vegetables for added nutrition and flavor.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

→ Can I make this pie ahead of time?

Yes, you can prepare the filling in advance and assemble the pie right before baking.