A Comforting Plant-Based Classic
This vegetarian pie combines leeks and mushrooms in a creamy sauce, all tucked into a nutty wholegrain spelt pastry. It’s rich in flavour, filling, and naturally wholesome.
Simple, Homemade and Properly Satisfying
The pastry comes together in one bowl. The filling cooks in one pan. There’s no fuss or complex techniques—just real food baked until golden and served warm. It’s perfect for meat-free dinners or next-day leftovers.
Spelt Mushroom and Leek Pie
Description
This vegetarian pie is packed with mushrooms, leeks, and herbs in a creamy sauce, all wrapped in a rustic wholegrain spelt crust.
Ingredients
For the pastry:
For the filling:
Instructions
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Make the pastry: Mix spelt flour and salt. Rub in butter until crumbly. Stir in egg and water to form a dough. Wrap and chill for 30 minutes.
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Prepare the filling: Heat oil in a frying pan. Sauté leeks and garlic for 3–4 minutes. Add mushrooms and thyme. Cook until soft.
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Thicken and season: Stir in flour. Pour in stock and simmer until slightly thickened. Add cream. Season with salt and pepper. Let cool.
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Assemble the pie: Preheat oven to 200°C (fan 180°C). Roll out half the pastry. Line a greased pie dish. Add filling.
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Top and bake: Roll remaining pastry and cover the pie. Crimp edges. Cut vents. Brush with egg if using. Bake for 40–45 minutes.
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Cool and serve: Let sit for 10 minutes before slicing. Serve warm.
Nutrition Facts
- Amount Per Serving
- Calories 435kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 14g70%
- Cholesterol 70mg24%
- Sodium 360mg15%
- Potassium 420mg12%
- Total Carbohydrate 32g11%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in the fridge for up to 3 days.
Reheat in a 180°C oven for 10 minutes.
Freeze unbaked pie and bake from frozen, adding 10 minutes.
