Mushroom and Leek Pie

Perfect for batch cooking and freezing!


For filling:

  • 1 tsp mixed herbs
  • 3 cloves minced garlic
  • 1 tbsp olive oil
  • 300g sliced button mushrooms
  • 2 medium sliced leeks

For the white sauce:

  • 2 tbsp low protein flour
  • 350ml rice milk (NSPKU: Rice Milk is NOT suitable for children under 5 years. For children 5 years and over use a maximum of 400ml per day. Rice milk is NOT suitable in pregnancy)
  • 1 tbsp butter

For the pastry:

  • 2 tbsp water
  • 225g low protein flour
  • 100g diced butter


For the pastry:

  • Add the flour and butter to the bowl and rub with fingertips
  • Add 2-3 tbsp of water and mix to a firm dough
  • Set aside in the fridge

For the filling:

  • Add the olive oil to the pan with the garlic paste
  • Add the leeks and stir for 2 minutes
  • Add the mushrooms, herbs and season
  • Cook for 8 minutes and then place to one side

For the White Sauce:

  • Add butter to the pan and melt, then add the low protein flour and mix together
  • Gradually add rice milk and stir until thick and creamy
  • Add the cooked mushrooms and leeks and stir


  • Dust the surface with the flour and roll the dough to half a cm thickness
  • Fill pie dish or dishes with filling and top with the dough
  • Trim the dough and decorate with the excess dough
  • Bake for 20-30 minutes at 200C
  • Eat straight away or freeze for up to one month


320 kcals (please add the calories of your low protein flour – it varies significantly by brand).


Protein, phe and exchanges are to be calculated based on the low protein flour you are using to create the recipe. All other ingredients are classed as free according to the NSPKU guidelines.

Serves:  4

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