Mushroom and leek pie

Discover the ultimate Mushroom and Leek Pie — a rich, comforting vegetarian pie filled with tender chestnut mushrooms, sweet leeks, fresh herbs, and a creamy homemade white sauce. This recipe features a buttery shortcrust pastry base and a crisp puff-pastry lid for the perfect balance of texture and flavour. Made with simple ingredients and easy step-by-step instructions, it’s ideal for beginners and home cooks looking for a reliable, delicious dinner recipe. Whether you're cooking for a cosy weeknight meal, Sunday lunch, or entertaining guests, this mushroom and leek pie delivers deep umami flavour, a silky sauce, and beautiful golden pastry every time. Vegan-friendly substitutions included. A must-try comfort food classic!

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Mushroom & Leek Pie

Ingredients

For the White Sauce (Roux)

  • 30g plain flour

  • 30g butter

  • 150ml soy milk

  • 150ml mushroom stock

Vegetables & Flavourings

  • 1 white onion, finely chopped

  • 2 leeks, cleaned and sliced into half-moons

  • 3 garlic cloves, finely chopped

  • 300g chestnut mushrooms, cut into chunky pieces

  • 10g fresh parsley, chopped

  • 10g fresh sage, chopped

  • 10g fresh thyme, chopped

  • 1 tsp red miso paste

Pastry

  • 1 roll shortcrust pastry (base)

  • 1 roll puff pastry (lid)

Optional

  • Sesame seeds (for topping)

  • Coconut oil or a milk–syrup mix (for glazing)

    Equipment

  • 8 inch cake tin

Instructions

1. Prepare the Vegetables

  1. Cut the mushrooms into chunky quarters.

  2. Slice the onion in half, then finely chop it.

  3. Smash the garlic cloves to loosen the skins, then peel and chop finely.

  4. Slice the leeks lengthwise, rinse any dirt out, then slice into thin half-moons.

  5. Chop the parsley, sage, and thyme. Set aside.

2. Make the White Sauce

  1. Melt the butter in a saucepan over medium heat.

  2. Stir in the flour to form a smooth paste (roux).

  3. Slowly whisk in the warm soy milk to prevent lumps.

  4. Add the mushroom stock and whisk until the sauce becomes smooth and slightly loose.

  5. Stir in the red miso paste.

  6. Remove from heat and set aside.

(If it becomes lumpy, just keep whisking — it will smooth out as it heats.)

3. Cook the Filling

  1. Heat a little oil in a large pan.

  2. Add the mushrooms first and cook until lightly browned.

  3. Add the onion and cook until translucent.

  4. Add the leeks and a pinch of salt.

  5. Stir in the chopped herbs and garlic.

  6. When everything has softened and smells fragrant, pour in the white sauce.

  7. Mix well and leave the filling to cool slightly.

4. Prepare the Pastry Base

  1. Preheat the oven to 180°C (350°F).

  2. Lay the shortcrust pastry over your pie tin and press it into the edges.

  3. Patch any gaps using leftover pastry scraps.

  4. Prick the base lightly with a fork.

  5. Chill for 10 minutes, then trim the edges, leaving a small lip.

  6. Line with baking paper, fill with baking beans, and blind bake for 12–15 minutes.

  7. Remove the beans and paper, then bake for another 5 minutes until lightly golden.

5. Assemble the Pie

  1. Spoon the mushroom-leek filling evenly into the baked pastry base.

  2. Brush a little oil around the rim of the tin to prevent sticking.

  3. Cut a circle of puff pastry slightly larger than your tin and place it over the top.

  4. Press down firmly to seal the edges, then crimp with your fingers or a fork.

  5. Brush the top with coconut oil (or milk–syrup mix for a deeper golden crust).

  6. Cut a small slit in the centre to let steam escape.

  7. Sprinkle with sesame seeds if desired.

6. Bake

Bake at 180°C (350°F) for 25–30 minutes, or until the puff pastry lid is golden, crisp, and fully risen.

7. Serve

Let the pie cool for 10 minutes before slicing.
Serve with mashed potatoes, greens, or a simple salad.