Hearty Mushroom and Leek Pie

Hearty mushroom and leek pie

Täyteläinen sieni-purjopiiras

Now the nights are drawing in and the temperatures are dropping, what could be better than a delicious and comforting family style pie? I love the combination of mushrooms and leeks, they fit together perfectly with a rich herby sauce and crisp pastry. Best of all this foolproof recipe is incredibly easy to make, but looks stunning when presented on the table. I used shop bought pastry and Planti cooking, French Herbs, it takes all the hassle out of preparation. Planti cooking is flavoured with basil, rosemary, thyme, oregano, garlic and onion and really brings the simple sauce to life. If you want, you can make the filling in advance and simply top with the pastry and bake in the oven before serving.

This is a paid collaboration with Planti

Creamy Mushroom and Leek Pie – serves 4 to 6

1 tbsp olive oil

2 medium leeks, trimmed and sliced into discs

500 g mixed mushrooms, halved or quartered depending on size

100 g baby spinach

2 packets Planti cooking French Herbs

2 tbsp vegan butter/ margarine

3 tbsp flour

salt and freshly ground pepper

600 g packet vegan friendly puff pastry, defrosted and ready to roll

3 to 4 tbsp planti oat drink for glazing

Hearty Mushroom and Leek Pie

Preheat the oven to 200 degrees c.

Heat the oil in a large saucepan over a medium heat. Add the leeks and allow to sweat down for 5 to 10 minutes and begin to soften. Add the mushrooms, season with salt and pepper, before covering with a lid and allowing to cook for another 8 minutes, stirring occasionally.

Meanwhile in a separate saucepan, melt the vegan butter. Add the flour and stir to fully incorporate. Add the Planti Cooking and stir continuously until smooth and thickened. Allow to cook out for 2 minutes before removing from the heat.

Next add the baby spinach to the warm sauce, along with the cooked mushrooms and leeks. Stir lightly, before checking the seasoning and spooning into your pie dish (I used a 2 litre dish).

Roll out the pastry, to just larger than your pie dish. Place it over your mushroom mixture and crimp the edges with a fork, cutting away any excess.

Brush with the oat drink and bake in the oven for 25- 30 minutes, or until the pastry is golden and cooked through.



  1. Yes please! I’ll have one for dinner each day this week!
    Have you ever tried Quorn tenders in a pie like this?
    They aren’t vegan (just vegetarian) but Quorn do also make vegan products.
    They work really well in a creamy mushroom sauce in a flaky pie – just like yours!

    Btw, if you get a chance, please check out my new site that will be highlighting ethical products for people on budget. https://ethicalbargains.org/


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