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Vegan Mushroom Pie with Leek

Chloe from Forkful of Plants
Prep Time 15 mins
Cook Time 30 mins
Cooling time 45 mins
Total Time 45 mins
Course Main Course
Cuisine English
Servings 2
This vegan mushroom pie is hearty, comforting, creamy and delicious. Perfectly cute in little individual pie dishes, they make an ideal meal for two; or double up the recipe for a delicious meal for the whole family.


  • 2 3-4 inch ramekins or pie dishes oven safe


  • 1 tbsp dairy free butter or sub oil
  • 250 g chestnut mushrooms sliced
  • 1 large leek trimmed, thinly sliced and cleaned
  • 2 cloves garlic chopped
  • 1 tsp herbes de provence or dried thyme
  • 2 tbsp plain flour
  • 250 ml plant based milk + 1 tbsp for brushing
  • 1 tbsp nutritional yeast
  • 1 tsp wholegrain mustard
  • 1 tsp miso optional
  • ½ pack pre-rolled puff pastry


  • Heat the vegan butter in a wide pan over medium heat, then add the sliced mushrooms. Fry for 5 minutes until slightly softened and browned, then add the leek and garlic.
  • Fry for a further 5 minutes until the leek has softened and cooked down. Stir in the dried herbs.
  • Add the flour to the pan, and mix it evenly through the vegetables. Pour in the milk gradually, stirring as you go, until no flour lumps remain.
  • Stir for 2-3 minutes until the mixture thickens. Add the nutritional yeast, wholegrain mustard and miso, and stir to combine. Season to taste with salt and ground black pepper then set to one side to cool*.
  • Preheat the oven to 200°c/390°f.
  • Once the filling has cooled, spoon it into 2 individual pie dishes. Cut out two circles from the pastry, large enough to cover the mushroom filling and the edge of the dish. Use a little of the remaining dough to cut or roll two long thin strips, long enough to go all the way around the dishes.
  • Brush a little milk onto the edges of the dishes, then stick the strips all the way around. Brush a little milk onto the strips of pastry, then stick the disks to the top, pressing down and using a fork to crimp all the way around.
  • If you would like to, you can use milk to stick some decoration to the top of the pies. Otherwise, simply use a knife to poke a few holes for steam to escape.
  • Brush the tops of the pies with a little plant milk. Place the pies in the preheated oven, and cook for 30 minutes, or until golden and crisp on top.


*As the filling needs to be cold to go into the pie, it’s the perfect candidate for being cooked in advance. You can make it up to three days in advance and store it in an airtight container in the fridge.
STORAGE: You can store the cooked pies in the fridge for up to 3 days. Bring them to room temperature for 10 minutes, them reheat them in a moderate oven for 20 minutes, or until piping hot through.
You can freeze the pie filling in an airtight container for up to 3 months. Defrost it in the fridge overnight or for a few hours at room temperature before building your pies.
If you use freezer friendly ramekins, you can freeze the pies before you cook them in the oven. Cover them over when freezing so that the pastry doesn’t dry out, using cling film or an eco-friendly alternative. When ready to cook, bring them to room temperature for 20 minutes (so the ramekins don’t break from the temperature change) then cook from frozen until browned, around 45 minutes.


Calories: 371kcalCarbohydrates: 39gProtein: 10gFat: 20gSaturated Fat: 7gFiber: 4gSugar: 5g
Tried this recipe?Let us know how it was!