Chestnut Mushroom and Leek Pies

Chestnut Mushroom and Leek Pies

This warming, wintry veggie dish can be whipped up the day before you eat it - ready to simply pop in the oven when you’re ready to serve.

Prepare Ahead

Roll out the pastry on a lightly floured surface and stamp out 12 x 9cm discs. Dampen the edges of 6 pastry discs with a little beaten egg then spoon equal amounts of the filling onto each one.


  1. 1

    Preheat the oven to 200°C/400°F/Gas 6. Heat the oil in a frying pan, then add the mushrooms and leeks. Fry the mixture gently until softened.

  2. 2

    Add the garlic and tarragon and mix well.

  3. 3

    Press a disc of pastry (the lid) over the top of each filled 'base' to create 6 pies - press the edges down well to seal.

  4. 4

    Cook for a further 2 minutes then remove from the heat and mix in the crème fraiche and season.

  5. 5

    Using a small, sharp knife, make a pattern around each top and lift the pies onto a baking sheet.

  6. 6

    Brush the pies with beaten egg and bake for 30 minutes until the pastry is well risen and a lovely golden colour.


  • 2 tbsp sunflower oil
  • 200g chestnut mushrooms, wiped and finely chopped
  • 2 cloves garlic
  • 1 tsp dried tarragon
  • 3 tbsp crème fraiche
  • 450g puff pastry
  • 1 egg, beaten, for glaze
  • 300g leeks, trimmed and thinly sliced

Makes 6  6 pies

Total time required 1 hr 15 mins

  • Preparation time: 35 mins
  • Cooking time: 40 mins