Creamy Leek, Mushroom & Baby Pea Pies Recipe

Name: Creamy Leek, Mushroom & Baby Pea Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ml olive oil; 1 garlic clove, crushed; 400 g leeks, sliced thinly; 300 g mushrooms, sliced coarsely; 30 g wheat flour; 125 ml soymilk; 125 ml vegetable stock; 150 g baby peas, frozen; 7 g chives, chopped; 20 ml coarse grain mustard; 7 -8 sheets mountain bread; 5 low-fat cooking spray

Servings: persons

20 ml olive oil
1 garlic clove, crushed
400 g leeks, sliced thinly
300 g mushrooms, sliced coarsely
30 g wheat flour
125 ml soymilk
125 ml vegetable stock
150 g baby peas, frozen
7 g chives, chopped
20 ml coarse grain mustard
7 -8 sheets mountain bread
5 low-fat cooking spray

1
["Preheat oven to 200C (180C fan forced).", "In a large saucepan, heat oil, then add garlic and leek.", "Cook until leek softens, stirring often.", "Add mushrooms, cook until mushrooms soften, stirring often.", "Remove pan from heat, sprinkle flour evenly over and stir to distribute through mixture.", "Return to heat for 1 minute.", "Gradually add milk and stock while stirring, then cook until liquid parts of mixture thicken.", "Add peas, chives and mustard.", "Cook another 2 minutes or until peas thaw.", "Line the bottom of 4-5 ramekins (1-1.5 cup capacity is ideal) with a sheet of mountain bread.", "The sheet will pleat as you press it into the dish, allowing the sides to come up and form a cup.", "Distribute the leek, mushroom and pea mixture evenly among dishes, up to the top.", "Top each dish with additional mountain bread, torn into small pieces to form the ""lid"".", "Spray mountain bread lightly with oil and place ramekins on a baking tray.", "Bake for 10 minutes, uncovered, until mountain bread is brown and crisp.", "Serve."]

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 20 ml olive oil, 1 garlic clove, crushed, 400 g leeks, sliced thinly, 300 g mushrooms, sliced coarsely, and more.

Yes, Creamy Leek, Mushroom & Baby Pea Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creamy Leek, Mushroom & Baby Pea Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions