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Mushroom And Leek Pie.

Mushroom And leek pie, what a tasty combination!? Creamy mushrooms and leeks encased in a crispy, golden pie crust. Delicious, filling and a great choice to serve to both vegans and meat-eaters! The pie is filling and features vegetables encased in a crispy, golden pie crust.
Cook Time 35 mins
Course Main Course
Servings 4


  • 1 tbsp olive oil
  • 2 medium leeks, trimmed and sliced into discs
  • 3 cloves garlic, minced
  • 500 g button mushrooms
  • 1 tsp dried mixed herbs
  • A pinch of salt and pepper
  • 1 tbsp dairy-free butter
  • 2 tbsp plain flour
  • 350 ml dairy-free milk
  • 1/8 tsp ground nutmeg
  • A pinch of salt and pepper
  • 1 roll vegan puff pastry (or gluten-free, if needed)
  • 4 tbsp dairy-free milk, for glazing


  • Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften.
  • Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes.
  • Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper.
  • Combine the cooked leeks and mushrooms with the sauce and leave to cool completely.
  • Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C.
  • Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.
  • Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in a little dairy-free milk and brush the top of the pie, to help it brown.
  • Cook for 25 minutes until golden brown. Serve straight away.