There is something about this mushroom-leek pie that inspires me to re-make it time and time again. It’s super delicious, savoury, comforting, great for sharing and yet still easy to make.
It doesn’t require a whole lot of ingredients and all of the ingredients are easily accessible; there are no fancy, hard-to-find ingredients in this recipe. This pie is great for gatherings and special occasions because you can easily pre-prepare the filling. On the day you can then cover the filling with a sheet of puff pastry and heat it up in the oven.
For this recipe, I like to use Swiss brown mushrooms. I find them more flavourful than the white button mushrooms. You can use either cannellini or butter beans, although personally I prefer using butter beans because they’re a bit larger in size.
If you’re able to use fresh herbs, I encourage you to use those. However, I have made this pie with both fresh and dried herbs, and the dried herb version is still very, very tasty.
If you like beans, then you might also like to have a look at these recipes:
- Easy Homemade Baked Beans on Toast
- Roasted Sweet Potato Salad with Crispy Black Beans
- 5-Ingredient Tuscan Bean Soup
I hope you enjoy making and eating this mushroom-leek pie. Please let me know how you go and don’t forget to share your creations with me on Instagram @nothangryanymore. I love seeing them!
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- 1 tbsp olive oil
- 1 brown onion
- 2 cloves garlic
- 300 g leek
- 170 g Swiss brown mushrooms (or Portobello mushrooms)
- 1 tsp fresh or dried thyme
- 2 tsp fresh or dried rosemary
- 1 can cannellini or butter beans
- 1 pinch salt
- 1 pinch ground pepper
- 2 tbsp plant based milk
- 1 sheet vegan puff pastry
- Preheat the oven to 180°C fan.
- Chop the onion and mince the garlic.
- Slice the leek in half and thoroughly wash it. Chop the leek into 1cm wide pieces.
- Clean and break up the mushrooms into chunks.
- Heat a cast iron pan and add the olive oil, chopped onions, minced garlic, thyme and rosemary. Cook for 5 minutes. Deglaze the pan with a splash of water if needed.
- Take a sheet of puff pastry out of the freezer and let it thaw.
- Add the cut leek to the cast iron pan and cook for 7 minutes before adding the mushrooms. Cook for another few minutes until the mushrooms have shrunk in size.
- Drain and rinse the beans and add them to the pan along with salt, pepper and oat milk. Mix everything together.
- Place the puff pastry sheet on top of the filling. Cut a cross into the middle to allow steam to escape.
- Bake the pie for 30 minutes at 180°C fan. For extra browning, change the oven to grill for the last 2 minutes.
Love a good mushroom leek pie and this looks absolutely delicious!! Completely agree about using swiss mushrooms, so much more flavour compared to the white ones!
Love the mushroom and leek combination, it looks super delicious!