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