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


  1. 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.
  2. 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.
  3. Add the crème fraiche, stirring and scraping any tasty bits that have stuck to the pan. Add the thyme and season.
  4. Pour into pie dish, top with puff pastry and cook in a hot oven for 20 minutes.

Handy Hint

Let the kids cut stars etc out of the pastry to stick on top.

Additional Information

  • Make Ahead

  • Kids can help

  • pastry

  • mushroom

  • Vegetarian

  • Nut Free

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.