Wild Mushroom and Leek Pie with Flaky Pastry Crust

A savory baked pie with leeks and mixed wild mushrooms in a thyme cream sauce under a golden puff pastry lid.

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Prep Time 15

Cook Time 1

Total Time 1 25

Servings: 6 servings

Course: Main Course

Cuisine: British

Calories: 377

Pie Filling

3 tbsp unsalted butter
2 leeks large (about 400 g); white and light green parts, sliced into half-moons
700 g mixed wild mushrooms cremini, oyster, and shiitake, cleaned and sliced
4 cloves garlic minced
2 tbsp fresh thyme leaves or 2 tsp dried
60 ml dry white wine
2 tbsp all-purpose flour
240 ml vegetable broth
120 ml heavy cream
1 tsp salt more to taste
1/2 tsp black pepper

Pastry and Topping

Make the Filling

Melt the butter in a 30 cm / 12-inch skillet over medium heat. Add the leeks and cook for 6 to 8 minutes, stirring often, until soft.
Add the mushrooms and raise the heat slightly. Cook for 8 to 10 minutes, stirring occasionally, until they release their liquid and the pan goes dry.
Stir in the garlic and thyme. Cook for 1 minute until fragrant.
Sprinkle the flour over the mixture and stir to coat everything evenly. Cook for 1 minute.
Pour in the wine and scrape up any browned bits from the bottom of the pan. Cook for 2 minutes until mostly evaporated.
Add the vegetable broth and simmer for 3 to 4 minutes, until the sauce thickens enough to coat the back of a spoon.
Stir in the cream, salt, and pepper. Simmer for 2 minutes, then remove from heat and let the filling cool for 10 minutes.

Assemble and Bake

Heat the oven to 200°C / 400°F. Pour the cooled filling into a 23 cm / 9-inch pie dish.
Roll the puff pastry lightly if needed, then lay it over the filling. Trim the overhang and crimp the edges against the dish.
Cut 3 to 4 small steam vents in the pastry lid. Brush the whole top with the egg wash.
Bake for 30 to 35 minutes, until the pastry is deep golden, puffed, and firm to the touch, and the filling bubbles at the edges.
Rest the pie for 10 minutes before slicing and serving.