This creamy leek and mushroom pie is everything you want in a comforting bake — rich, savoury, and full of flavour. Soft, buttery leeks are cooked down with earthy mushrooms, then stirred into a velvety white sauce with a hint of garlic and thyme. It’s all tucked under a flaky puff pastry lid that turns golden and crisp in the oven.
Perfect for a cosy dinner, Sunday lunch, or meat-free main, this pie is hearty enough to satisfy vegetarians and meat-eaters alike. Serve it with greens, mash, or even chips for the ultimate comforting plate of food. It’s simple to make but feels like something a bit special.
If you’re after more hearty veggie mains, you might also like my Caprese Gnocchi Bake – it’s rich, cheesy, and straight-from-the-oven good.
🍴 Tools You’ll Need
Pie dish or baking dish – A small ceramic or enamel dish like this one is perfect for layering your filling and topping with pastry.
Non-stick frying pan – For sautéing the leeks and mushrooms evenly. A pan like this gives great results.
Wooden spoon or spatula – To stir your sauce gently without damaging the pan. Try something like this.
Pastry brush – For brushing egg wash over the top of the pie. A simple silicone brush like this one works well.
🍷 Wine Pairing
The creamy, savoury filling pairs beautifully with a chilled Chardonnay – its soft oak and subtle citrus balance the richness without overpowering the dish. Prefer red? A light Pinot Noir is a great match for the earthy mushrooms.
Browse wine options on Amazon:
Search for Chardonnay
Search for Pinot Noir
Creamy Leek & Mushroom Pie with Golden Puff Pastry
Ingredients
- 1 sheet of ready-rolled puff pastry
- 2 medium leeks trimmed and sliced
- 250 g mushrooms sliced
- 1 garlic clove minced
- 1 tbsp butter
- 1 tbsp plain flour
- 200 ml whole milk
- 1 tsp Dijon mustard
- ½ tsp dried thyme
- Olive oil for cooking
- Salt and black pepper to taste
- 1 egg beaten (for brushing)
Instructions
- Preheat the oven to 200°C (180°C fan). Heat a drizzle of olive oil and the butter in a non-stick frying pan like this one over medium heat. Add the sliced leeks and cook for 6–8 minutes until soft.
- Add the garlic and mushrooms, season with salt and pepper, and cook for another 5–7 minutes until the mushrooms are golden and most of the moisture has evaporated.
- Stir in the flour and cook for 1 minute. Then gradually pour in the milk, stirring constantly with a wooden spoon like this until you have a smooth, creamy sauce. Add the mustard and thyme, then let it simmer for 2–3 minutes. Remove from the heat and let it cool slightly.
- Spoon the filling into a pie dish such as this one. Lay the puff pastry over the top, trim the edges with a sharp knife like this, and press gently to seal. Cut a small steam hole in the centre.
- Brush the pastry with beaten egg using a pastry brush like this one. Bake for 25–30 minutes, or until the pastry is puffed and golden.
- Let the pie rest for a couple of minutes before serving.
Top Tips for this Creamy Leek and Mushroom Pie
Slice the leeks thinly so they cook down quickly and evenly without any tough bits.
Cook the mushrooms until golden to bring out their flavour and stop the filling getting watery.
Stir the milk in gradually to avoid lumps and get a silky, smooth sauce.
Cut a small steam hole in the pastry to stop it puffing unevenly as it bakes.