If you’ve always been too intimidated to try making your own homemade pie, today is the day you conquer that culinary fear, Chef! We show you a step-by-step recipe for an amazing leek & mushroom pie, featuring a golden dome of handmade pastry. Served with a zesty Greek salad to cut through the rich stock and creamy filling of your new famous pie.
Serving guide
Choose your portion size.
PERFECT PASTRY
Preheat the oven to 200°C. Place the flour in a bowl, and reserve 20ml of flour for later. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. Slowly add in 30ml [60ml]|#7DA0D7 of water into the flour mixture. If the mixture is still too dry and crumbly, add in water in 5ml increments, until it just comes together. Using your hands, bring the dough together. You don’t want to over-knead the mixture! Wrap in cling wrap and set aside in the fridge.
FOR THE FLAVOURFUL FILLING
Place a pan over medium heat with a drizzle of oil. When hot fry, the Leeks for 6-8 minutes until caramelised (shifting occasionally). Then add in the mushrooms and garlic. Fry until the mushrooms have browned and the garlic is fragrant. Add in 5ml of the reserved flour, and allow to cook for 1-2 minutes. Deglaze with white wine and let this reduce for 30-60 seconds. Add in ½ [all]|#7DA0D7 stock with 75ml [150ml]|#7DA0D7 of water. Let this simmer until the sauce has reduced and thickened for 3-5 minutes. Remove from the heat, add in the crème fraîche and season (allow the pie filling to cool for 10 minutes before using.)
MAKE THE PIE
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the flour. Dust a rolling pin (or bottle) with flour and roll out the dough to 5mm thickness. Cut the pastry into 2 [4]|#7DA0D7 equal squares. Place the mushroom and leek filling on one half of each square (leaving enough space around the edges to seal the pastry together). Fold over the other side of the pastry onto the side with the filling. Using a fork, seal all the edges of the pastry together, and transfer the pie squares onto a baking try. Lightly brush the top of the pastry with milk or egg (optional). Use a knife to pierce a a hole in the top of each pie. Bake in the hot oven until the pastry is golden and cooked through, 20-25 minutes.
FETA SALAD
In a bowl, combine the Cucumber, tomato, feta and lemon juice with a drizzle of olive oil. Season and set aside.
TIME TO TAKE A BITE
Remove the pie from the oven, serve the Greek-style salad alongside it and enjoy!
PERFECT PASTRY
Preheat the oven to 200°C. Place the flour in a bowl, and reserve 20ml of flour for later. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. Slowly add in 30ml [60ml]|#7DA0D7 of water into the flour mixture. If the mixture is still too dry and crumbly, add in water in 5ml increments, until it just comes together. Using your hands, bring the dough together. You don’t want to over-knead the mixture! Wrap in cling wrap and set aside in the fridge.
FOR THE FLAVOURFUL FILLING
Place a pan over medium heat with a drizzle of oil. When hot fry, the Leeks for 6-8 minutes until caramelised (shifting occasionally). Then add in the mushrooms and garlic. Fry until the mushrooms have browned and the garlic is fragrant. Add in 5ml of the reserved flour, and allow to cook for 1-2 minutes. Deglaze with white wine and let this reduce for 30-60 seconds. Add in ½ [all]|#7DA0D7 stock with 75ml [150ml]|#7DA0D7 of water. Let this simmer until the sauce has reduced and thickened for 3-5 minutes. Remove from the heat, add in the crème fraîche and season (allow the pie filling to cool for 10 minutes before using.)
MAKE THE PIE
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the flour. Dust a rolling pin (or bottle) with flour and roll out the dough to 5mm thickness. Cut the pastry into 2 [4]|#7DA0D7 equal squares. Place the mushroom and leek filling on one half of each square (leaving enough space around the edges to seal the pastry together). Fold over the other side of the pastry onto the side with the filling. Using a fork, seal all the edges of the pastry together, and transfer the pie squares onto a baking try. Lightly brush the top of the pastry with milk or egg (optional). Use a knife to pierce a a hole in the top of each pie. Bake in the hot oven until the pastry is golden and cooked through, 20-25 minutes.
FETA SALAD
In a bowl, combine the Cucumber, tomato, feta and lemon juice with a drizzle of olive oil. Season and set aside.
TIME TO TAKE A BITE
Remove the pie from the oven, serve the Greek-style salad alongside it and enjoy!
PERFECT PASTRY
Preheat the oven to 200°C. Place the flour in a bowl, and reserve 40ml of flour for later. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. Slowly add in 90ml [120ml]|#7DA0D7 of water into the flour mixture. If the mixture is still too dry and crumbly, add in water in 5ml increments, until it just comes together. Using your hands, bring the dough together. You don’t want to over-knead the mixture! Wrap in cling wrap and set aside in the fridge.
FOR THE FLAVOURFUL FILLING
Place a pan over medium heat with a drizzle of oil. When hot, fry the Leeks for 6-8 minutes until caramelised (shifting occasionally). Then add in the mushrooms and garlic. Fry until the mushrooms have browned and the garlic is fragrant. Add in 10ml of the reserved flour, allow it to cook for 1-2 minutes. Deglaze with white wine and let this reduce for 1-2 minutes. Add in ½ [all]|#7DA0D7 stock with 225ml [300ml]|#7DA0D7 of water. Let this simmer until the sauce reduced and thickened for 5-8 minutes. Remove from the heat, add in the crème fraîche and season (allow the pie filling to cool for 10 minutes before using.)
MAKE THE PIE
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the flour. Dust a rolling pin (or bottle) with flour and roll out the dough to 5mm thickness. Cut the pastry into 6 [8]|#7DA0D7 equal squares. Place the mushroom and leek filling on one half of each square (leaving enough space around the edges to seal the pastry together). Fold over the other side of the pastry onto the side with the filling. Using a fork, seal all the edges of the pastry together, and tranfer the pie squares onto a baking try. Lightly brush the top of the pastry with milk or egg (optional). Use a knife to pierce a hole in the top of each pie. Bake in the hot oven until the pastry is golden and cooked through, 20-25 minutes.
FETA SALAD
In a bowl, combine the Cucumber, tomato, feta and lemon juice with a drizzle of olive oil. Season and set aside.
TIME TO TAKE A BITE
Remove the pie from the oven, serve the Greek-style salad alongside it and enjoy!
PERFECT PASTRY
Preheat the oven to 200°C. Place the flour in a bowl, and reserve 40ml of flour for later. Using your fingers, rub the Butter cubes into the flour. The final mixture should look like coarse breadcrumbs. Slowly add in 90ml [120ml]|#7DA0D7 of water into the flour mixture. If the mixture is still too dry and crumbly, add in water in 5ml increments, until it just comes together. Using your hands, bring the dough together. You don’t want to over-knead the mixture! Wrap in cling wrap and set aside in the fridge.
FOR THE FLAVOURFUL FILLING
Place a pan over medium heat with a drizzle of oil. When hot, fry the Leeks for 6-8 minutes until caramelised (shifting occasionally). Then add in the mushrooms and garlic. Fry until the mushrooms have browned and the garlic is fragrant. Add in 10ml of the reserved flour, allow it to cook for 1-2 minutes. Deglaze with white wine and let this reduce for 1-2 minutes. Add in ½ [all]|#7DA0D7 stock with 225ml [300ml]|#7DA0D7 of water. Let this simmer until the sauce reduced and thickened for 5-8 minutes. Remove from the heat, add in the crème fraîche and season (allow the pie filling to cool for 10 minutes before using.)
MAKE THE PIE
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the flour. Dust a rolling pin (or bottle) with flour and roll out the dough to 5mm thickness. Cut the pastry into 6 [8]|#7DA0D7 equal squares. Place the mushroom and leek filling on one half of each square (leaving enough space around the edges to seal the pastry together). Fold over the other side of the pastry onto the side with the filling. Using a fork, seal all the edges of the pastry together, and tranfer the pie squares onto a baking try. Lightly brush the top of the pastry with milk or egg (optional). Use a knife to pierce a hole in the top of each pie. Bake in the hot oven until the pastry is golden and cooked through, 20-25 minutes.
FETA SALAD
In a bowl, combine the Cucumber, tomato, feta and lemon juice with a drizzle of olive oil. Season and set aside.
TIME TO TAKE A BITE
Remove the pie from the oven, serve the Greek-style salad alongside it and enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R245.31
for 4 servings · R61.33 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R31.99 · 8% of packR2.56
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
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Tomatoes needs 2Snacking Tomatoes 175 g R24.99 · whole pack (size can't be divided)R24.99
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Crème Fraîche needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Vegetable Stock Sachets needs 2Fresh Liquid Vegetable Stock 500 ml R39.99 · whole pack (size can't be divided)R39.99
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White Wine needs 60 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Button Mushrooms needs 250 gSliced Button Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Leeks needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
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Butter needs 100 gBaby Potatoes with Garlic & Herb Butter 700 g 700 g at R36.99 · 14% of packR5.28
Not in the Woolies basket — source these elsewhere:
- Cake Flour
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Frequently Asked Questions
What is the preparation time for Caramelised Leek & Mushroom Pie?
The preparation time for Caramelised Leek & Mushroom Pie with Greek-style salad is between 25 and 40 minutes.
What is the total time required to make Caramelised Leek & Mushroom Pie with Greek-style salad?
The total time required to make Caramelised Leek & Mushroom Pie with Greek-style salad is between 45 and 60 minutes.
How many servings does Caramelised Leek & Mushroom Pie provide?
4 servings
What are the main ingredients in Caramelised Leek & Mushroom Pie?
Butter, Button Mushrooms, Cake Flour, Creme Fraiche, Cucumber, Danish-style Feta, Garlic Clove, Garlic Cloves, Leeks, Lemon Juice, Tomato, Tomatoes, Vegetable Stock Sachet, Vegetable Stock Sachets, White Wine
What is the nutritional information of Caramelised Leek & Mushroom Pie?
Calories: 715, Carbs: 27 grams, Fat: grams, Protein: 12.4 grams, Sugar: 11.4 grams, Salt: 1203 grams
How do I prepare Caramelised Leek & Mushroom Pie?
FOR THE FLAVOURFUL FILLING: Place a pan over medium heat with a drizzle of oil. When hot fry, the leeks for 6-8 minutes until caramelised (shifting occasionally). Then add in the mushrooms and garlic. Fry until the mushrooms have browned and the garlic is fragrant. Add in 5ml of the reserved flour, and allow to cook for 1-2 minutes. Deglaze with white wine and let this reduce for 30-60 seconds. Add in ½ [all]|#7DA0D7 stock with 75ml [150ml]|#7DA0D7 of water. Let this simmer until the sauce has reduced and thickened for 3-5 minutes. Remove from the heat, add in the crème fraîche and season (allow the pie filling to cool for 10 minutes before using.) TIME TO TAKE A BITE: Remove the pie from the oven, serve the Greek-style salad alongside it and enjoy! FETA SALAD: In a bowl, combine the cucumber, tomato, feta and lemon juice with a drizzle of olive oil. Season and set aside. MAKE THE PIE: Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the flour. Dust a rolling pin (or bottle) with flour and roll out the dough to 5mm thickness. Cut the pastry into 2 [4]|#7DA0D7 equal squares. Place the mushroom and leek filling on one half of each square (leaving enough space around the edges to seal the pastry together). Fold over the other side of the pastry onto the side with the filling. Using a fork, seal all the edges of the pastry together, and transfer the pie squares onto a baking try. Lightly brush the top of the pastry with milk or egg (optional). Use a knife to pierce a a hole in the top of each pie. Bake in the hot oven until the pastry is golden and cooked through, 20-25 minutes. PERFECT PASTRY: Preheat the oven to 200°C. Place the flour in a bowl, and reserve 20ml of flour for later. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. Slowly add in 30ml [60ml]|#7DA0D7 of water into the flour mixture. If the mixture is still too dry and crumbly, add in water in 5ml increments, until it just comes together. Using your hands, bring the dough together. You don’t want to over-knead the mixture! Wrap in cling wrap and set aside in the fridge.
What should be prepared from my kitchen to make Caramelised Leek & Mushroom Pie?
Butter, Button Mushrooms, Cake Flour, Creme Fraiche, Cucumber, Danish-style Feta, Garlic Clove, Garlic Cloves, Leeks, Lemon Juice, Tomato, Tomatoes, Vegetable Stock Sachet, Vegetable Stock Sachets, White Wine
How many calories does Caramelised Leek & Mushroom Pie have?
715 calories
How much fat content does Caramelised Leek & Mushroom Pie have?
grams