• 1 tbsp olive oil by Sainsbury's
  • 2 leeks, washed, trimmed and thickly sliced
  • 150 g closed-cup mushrooms, wiped and quartered
  • 150 g uncooked stuffing
  • 80 g lighter soft cheese by Sainsbury's
  • British plain flour by Sainsbury's, for dusting
  • 500 g puff pastry block by Sainsbury's
  • 1 medium British free-range Woodland egg by Sainsbury's, beaten, to glaze


  1. 1

    Heat the oil in a large frying pan, add the leeks and mushrooms and fry for 3-4 mins until the leeks have softened. Add the stuffing and cheese. Mix well and set aside.

  2. 2

    On a lightly floured surface, roll out the pastry and cut out 2 circles: 1x23cm and 1x25cm. Place the smaller circle on a baking tray lined with baking parchment.

  3. 3

    Pile on the filling, leaving a 1.5cm border, then brush the border with the egg. Put the second circle on top to make a lid and crimp the edges to seal them.

  4. 4

    Using a sharp knife, score a pattern into the top of the pie, then brush with a little beaten egg to glaze. Leave it in the fridge until you’re ready to cook.

  5. 5

    Preheat the oven to 200°C, fan 180°C, gas 6. Bake for 25 mins until well risen and the pastry is golden brown, then serve.

Nutritional Details

Each serving provides
  • Energy 1859kj 444kcal 22%
  • Fat 21.8g 31%
  • Saturates 12.4g 62%
  • Sugars 3.8g 4%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 1038kj/248kcal

Each serving provides

27.0g carbohydrate 1.8g fibre 6.7g protein

Show us how you cook it!
Back to top