Leek and mushroom pie

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 4

By plantsitter



  • 1 onion chopped

  • 1 stock cube

  • 1 splash balsamic vinegar optional

  • 2 tbsp boiling water

  • 1 tbsp wholegrain mustard optional

  • 500g puff pastry frozen, one packet

  • 3 cloves garlic chopped

  • 1 tsp thyme

  • 4 leeks washed and sliced

  • 1 tbsp plain flour

  • 50g butter

  • 250ml creme fraiche

  • 250g chestnut mushrooms chopped


<ol> <li>Gently fry the onion in butter in a large pan. Add leek and mushrooms to the pan. Cook until everything is soft and going a bit brown.</li> <li>Stir in the flour and fry for a bit until cooked. Then pour in the boiling water and add the stock cube, the balsamic vinegar, mustard and garlic. Stir and cook for a bit.</li> <li>Add the crème fraiche, stirring and scraping any tasty bits that have stuck to the pan. Add the thyme and season.</li> <li>Pour into pie dish, top with puff pastry and cook in a hot oven for 20 minutes.</li> </ol>

Handy Hint

<p>Let the kids cut stars etc out of the pastry to stick on top.</p>

Additional Information

  • Nut Free

  • Vegetarian

  • Kids can help

  • Make Ahead

  • mushroom

  • pastry

This recipe has not been rated.

Rate this recipe

Your comments

  • plantsitter 04/12/12 14:54

    We eat this as Sunday lunch with roasties and gravy etc. The kids love it, especially if you let them help.