An easy recipe for Leek and Mushroom Pie.

Packed full of autumnal flavours and topped with crisp, flaky puff pastry, this is comfort food at its simplest. 

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A slice of leek and mushroom pie on a plate with roasted potatoes and broccoli.

I do love a pie – savoury or sweet, I’m not fussy!  

This one ticks all my pie ‘must-have’ boxes.

It has a crisp, flaky topping, is full of savoury flavour and it isn’t mean with the filling.

I realise there are far worse things in life than a pie full of air and disappointment, but I can’t currently think of one. Mainly because I’m hungry and I’m looking at photos of leek and mushroom pie. 

Puff Pastry Pie topped with carved puff pastry leaves.

Creamy Leek and Mushroom Pie Filling

This leek and mushroom filling is a versatile beast.

Top it as I have with a puff pastry lid or wrap it in filo pastry if you’re feeling fancy. 

It’s great in shortcrust as a pasty or topped with mashed potato for a vegan cottage pie.

I even add it to pasta or plonk it into a baked potato for a quick and easy midweek dinner. So many possibilities!

Cooked leek and mushroom pie filling in a frying pan.

For this filling you will need: 

  • a pile of chestnut mushrooms – you can use white mushrooms if you like but you won’t get as much flavour. Portabello mushrooms also work well but can turn your sauce black – I’m fine with that but it’s worth mentioning! 
  • 3 or 4 leeks – lovely fresh leeks provide a lot of the flavour here so don’t skimp on them. Trim any roots off but use both the white and green parts of the leek – there is even more flavour in the green bits!
  • garlic cloves – I add four because I love garlic. Use two if you’re not so keen.
  • fresh or dried thyme – either work well here. 
  • plain flour – to create a paste to thicken your sauce.
  • soya milk – use any creamy plant-based milk, oat and almond are both good. I’d avoid coconut in this pie because the flavour takes over a bit. 
  • Dijon mustard – I love Dijon but grain mustard is also a good choice. If you don’t like mustard, leave it out! 
  • nutmeg – ground nutmeg adds such a comforting flavour to creamy sauces. Again, if you don’t like it just leave it out.
  • salt and pepper to taste. 

Ready-Made Puff Pastry

I know homemade puff pastry tastes delicious but, more often than not, I don’t have time for the faff of it and I don’t think many of you do either. This is supposed to be an easy recipe for family-friendly comfort food so make it easy on yourself, buy ready-made, I do!

Other than “All butter puff pastry”, which is not, most ready-made puff pastry available in supermarkets is suitable for vegans but check the label for any hidden dairy just to be sure. 

How To Make  Leek and Mushroom Pie

This pie relies on a generous, chunky filling to provide that happy tummy feeling – no careful dicing here!

Simply chop your mushrooms into big chunks and slice your leeks into ample circles. 

Sliced leeks and chopped mushrooms.

Gently fry the mushrooms in a little oil until they soften and begin to release their juices. 

Add the sliced leeks and continue to fry gently until they too soften. It is worth letting them cook with a lid on for at least 10 minutes to soften sufficiently and release their lovely flavour. Check them from time to time and add a tiny bit of water if they look too dry, don’t let them brown. Once the leeks are cooked, fry with the lid off for a minute or two until any remaining liquid evaporates. 

Next, add the garlic and fry for a minute before adding the flour. Stir the flour into the vegetables and cook for a minute. 

Pour in the milk, stirring all the time to prevent lumps, continue to cook for a minute or two until bubbling and the sauce has thickened. 

Finally add your finishing flavourings, a sprinkle of nutmeg, a dollop of mustard, a spoonful of thyme and some salt and pepper to finish it off. 

Leave the filling to cool completely before assembling your pie. 

Puff Pastry Pie Lid

This particular pie is rough and ready and super simple to put together. 

I used ready-rolled puff pastry which was a perfect size for my 22cm/8inch pie dish.

  • Cut a circle of pastry big enough to cover your pie and the edge of the dish and leave to  one side.
  • Use the pastry trimmings to line the edge of your dish and brush with a little soya milk or water.
  • Spoon your filling into the pie dish.
  • Lay the pastry circle on top, covering the filling and lying on top of the pastry trimming edge. Press to seal using your fingers or a fork. 
  • Brush with soya milk or a mixture of melted vegan butter and milk as I did.
  • Make little pastry leaves out of any leftover pastry, place on top and brush with soya milk.
  • Make two small steam holes in the pastry lid with a sharp knife.

Puff pastry pie lid, topped with pastry leaves.

All that’s left to do is to bake your pie in a preheated oven at 200C for 25 – 30 minutes or until browned and crispy. 

Leek and mushroom pie with a slice removed to show the filling.

Serving Suggestions

I served my pie up with some crushed roasted new potatoes and steamed tenderstem broccoli. 

It’s also great with:

Crushed roasted new potatoes with leek and mushroom pie in the background.
Freezing Leek and Mushroom Pie

This pie freezes very well. It is best to freeze it uncooked and ready to go. Prepare it up to the point where you have topped your filling with pastry then pop it in a suitable container and freeze. 

When you are ready to eat simply brush with a little soya milk and bake at 200C for 30 – 40 minutes or until brown, crisp and piping hot. 

A slice of leek and mushroom pie on a plate with roasted potatoes and broccoli.

Easy Leek and Mushroom Pie

Packed full of autumnal flavours and topped with crisp, flaky puff pastry, this leek and mushroom pie is comfort food at its simplest. 
Print Pin Rate
Course: Main Course
Cuisine: English
Diet: Vegan
Keyword: leek and mushroom pie
Prep Time: 10 minutes
Cook Time: 50 minutes
Cooling time: 1 hour
Servings: 4
Calories: 619kcal

Equipment

  • 22cm/9 inch diameter pie dish

Ingredients

  • 320 g sheet ready rolled puff pastry
  • 350 g chestnut mushrooms chopped into generous chunks
  • 350 g leeks sliced into generous circles
  • 2 tablespoons sunflower oil
  • 4 cloves garlic or to taste, crushed
  • 1 tablespoon plain flour
  • 1 tablespoon fresh thyme finely chopped (or 1 teaspoon dried)
  • 250 ml soya milk
  • 2 teaspoons Dijon mustard or to taste
  • ¼ teaspoon ground nutmeg
  • salt and pepper to taste

Instructions

  • Heat the oil in a frying pan and gently fry the mushrooms for about 5 minutes until they soften adn begin to releade their juices.
  • Add the sliced leeks and fry gently, covered for a further 10 minutes until soft. Check occasionally and add a little water if they get too dry, don't let them brown.
  • Remove the lid and fry for a further minute or two until the liquid has evaporated.
  • Add the crushed garlic and fry for a minute.
  • Stir the flour into the vegetables and cook for a further minute.
  • Add the milk, stirring constantly to avoid lumps. Continue to cook for a minute or two until bubbling and the sauce thickens.
  • Stir in the nutmeg, thyme, mustard and salt and pepper to taste.
  • Leave the filling to cool completely.
  • Remove the pastry from the fridge 10 minutes before you want to use it to allow it to warm up enough to use.
  • Preheat oven to 200C/390F
  • Spoon the cooled filling into your pie dish.
  • Cut a circle of pastry big enough to cover your pie and the edge of the dish and leave it to one side.
  • Use the pastry trimmings to line the edge of your dish and brush with a little soya milk or water.
  • Lay the pastry circle on top, covering the filling and lying on top of the pastry trimming edge. Press to seal using your fingers or a fork. 
  • Brush with soya milk or a mixture of melted vegan butter and milk.
  • Make little pastry leaves out of any leftover pastry, place on top and brush with soya milk.
  • Make two small steam holes in the pastry lid with a sharp knife.
  • Bake in the preheated oven for 25 - 30 minutes or until browned and crisp.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 619kcal | Carbohydrates: 57g | Protein: 12g | Fat: 39g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Sodium: 282mg | Potassium: 715mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1790IU | Vitamin C: 19mg | Calcium: 177mg | Iron: 5mg
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