Leek and mushroom pie

Leek and mushroom pie

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2 tbsp olive oil
800 g leek
4 dried tomatoes
500 g mixed mushrooms
2 tbsp white flour
4 ½ dl vegetable bouillon
2 tbsp coconut milk
1 puff pastry dough, rolled into a rectangle
2 tbsp almond drink
1 pinch sea salt

Preparation Steps

  1. Filling
  2. Heat the oil in a pan. Add the leek, cover and cook over a low heat for approx. 30 mins., stirring occasionally. Add the tomatoes and mushrooms, cook for approx. 5 mins. Dust the vegetables with flour, pour in the stock and coconut milk, bring to the boil while stirring.
  3. Gravy
  4. Place the filling in a fine sieve over a pan, drain. Cover and set aside the drained liquid. Spread the filling in the dish.
  5. Pie lid
  6. Place the pastry on top of the dish, fold in any protruding edges, press down. Score the pastry several times using a sharp knife. Brush with almond milk, sprinkle with salt.
  7. To bake
  8. Approx. 35 mins. in the centre of an oven preheated to 190°C. Remove, allow to cool slightly. Heat the drained liquid, serve as a gravy with the pie.


  • 4 persons


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