This vegetarian leek and mushroom pie recipe has my brother-in-law’s seal of approval. He said it was the best pie he had ever eaten when I made it for him! That’s a big compliment coming from him as he is a big meat eater. I love making vegetarian pies. There is something so satisfying about making the pastry and a wholesome dinner like this.
This is my go to recipe when entertaining friends and family for a big Sunday lunch. Living in Munich we really miss the Sunday lunch culture from the UK. We sometimes try to turn our apartment into an English pub on Sunday by inviting friends around and having British food. We usually have pie or nut roast on the menu with onion gravy and all the sides. However, we only serve German beer, it’s too good in Bavaria not to.
This pie is surprisingly easy to make and really tasty. The leek and mushroom filling is deliciously encased in shortcrust pastry. The wholegrain mustard really adds lots of flavour to this pie. I am a big fan of leeks, they belong to the same vegetable family as onion and garlic but have a milder flavour. I use leeks instead of lasagne sheets to make my lasagne super healthy.
Start with making the shortcrust pastry as it needs to sit for 15 minutes. The leek, garlic and chilli are sautéed until they are soft. Then the mushrooms are cooked and everything is seasoned with the thyme, mustard and salt and pepper. The white sauce is made using butter, milk and flour and thickened before the leek and mushroom mixture is added back. If you have pastry leftover decorate the pie to make it look extra special.
Did you make this leek and mushroom pie? Leave me a comment and rate this recipe if you like it. Share your pictures on Instagram with #prettyvegetarian.
Vegetarian Ieek & mushroom pie
Yield 2 people
Delicious leek and mushroom pie with shortcrust pastry and mustard seasoning. This is the ultimate vegetarian pie recipe.
For the pastry:
- 125g plain flour, plus extra for dusting
- Pinch of salt
- 55g butter, cubed
- 30-45ml cold water
- 1 egg, beaten – for glazing
For the filling
- 1 tablespoon sunflower oil
- 1 fresh chilli, finely chopped
- 1 clove garlic, peeled and crushed
- 1 medium leek, finely sliced
- 75g chestnut mushrooms, sliced
- 1 tablespoon fresh thyme
- 1 tablespoon wholegrain mustard
- Salt and pepper to taste
- 10g butter
- 20g plain flour
- 125ml milk
- To make the pastry, mix the flour and salt in a bowl and add the butter.
- Rub the butter into the flour until it turns into breadcrumbs and there are no visible lumps of butter.
- Using a knife, stir in enough cold water to bind the dough together.
- Wrap the dough in cling film and chill for 15 minutes.
- While the pastry is chilling, heat the oil in a large pan over a medium heat.
- Add the leeks, chilli and garlic, sauté for 10 minutes until they are soft.
- Increase the heat and add the mushrooms, cook until the water has evaporated. This should take about 5 minutes.
- Now add the thyme, mustard, salt and pepper.
- Transfer into a bowl and set aside.
- In the same pan, melt the butter and then stir in the flour. Stir continuously for 30 seconds.
- Take the pan off the heat and slowly whisk in the milk.
- Return to the heat and stir until the sauce thickens. This should take about 5 minutes.
- Add the leek and mushroom mixture back into the sauce.
- Preheat the oven to 200°c.
- Lightly grease a pie dish.
- Flour a clean surface and roll out the pastry until its 3mm thick.
- Line the pie dish with the pastry, leaving 1 cm of overhang.
- Spoon in the filling and fold over the overhang. Lightly brush the edge of the pastry with the beaten egg.
- Re-roll the remaining pastry to make a lid for the pie, lie on top of the filling and press down the edges with a fork to seal. Score the pastry with a knife to allow the steam to release.
- Brush with the beaten egg to glaze the pastry. Decorate with any leftover pastry dough.
- Cook in the oven for 30 minutes until the pastry has turned golden brown.
- Remove from the oven and allow to stand for a few minutes before serving.
- The pastry can also be made in a food processor, pulse the flour, salt and butter and then slowly add the water.
- Serve with crushed potatoes and green beans.
- Can be made beforehand, will keep in the fridge overnight.