Creamy pork, leek and mushroom pie

  • Prep time 20 mins
  • Cook time 45 mins
  • Serves 4


  • 1 tbsp oil
  • 650g pork loin steaks or tenderloin, diced
  • Small knob of butter
  • 1 onion, chopped
  • 1 leek, sliced
  • 2 garlic cloves, crushed
  • ½ tsp dried sage or thyme
  • 250g mushrooms (chestnut or button)
  • 1 tbsp plain flour
  • 200ml chicken stock
  • 150ml double cream
  • 1 tbsp Dijon mustard
  • Ready rolled puff pastry sheet
  • 1 small egg, beaten
  • Splash of milk


This is a warm and comforting pork, leek and mushroom pie, finished with a puff pastry crust. Easy to make and full of flavor.

  1. Preheat the oven to 200˚C / 180˚C fan / Gas 6.
  2. Heat the oil in a large frying pan and fry the pork until nice and brown, then remove from the pan.
  3. In the same pan, add the onion, leek and garlic and fry for a few minutes to colour. Add the butter, mushrooms, and more oil if required, and fry for a few minutes.
  4. Return the pork to the pan, and add the dried herbs and flour. Stir for a few minutes then gradually add the stock and stir through. Add the cream and mustard and bring to the boil, and simmer gently for 20 minutes.
  5. Pour the mixture into a pie dish and then top with the puff pastry. Trim the pastry. Beat the egg with a little milk and use to brush over the pastry.
  6. Place in the oven for approximately 25 minutes until the pastry is golden.
  7. Serve with mash potatoes and greens.
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