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Individual Mushroom, Leek and Pancetta Pies

Serves 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes


  • 40g Devondale Butter
  • 1 leek, trimmed, halved lengthways and sliced
  • 1 garlic clove, crushed
  • 8 slices (100g) pancetta
  • 500g mixed mushrooms, sliced
  • 1 packet Devondale Three Cheese Sauce
  • 1/2 cup chicken stock
  • salt and cracked black pepper, to taste
  • 1/2 cup chicken stock
  • 1 sheet puff pastry
  • 1/2 cup chicken stock
  • 1 egg, lightly beaten with 2 teaspoons water or milk, to make an egg wash.


  1. Heat butter in a medium frypan and cook leek and garlic for 2 minutes or until soft. Add mushrooms and pancetta and cook for a further 5 minutes or until mushrooms have softened. Stir in sauce and chicken stock and stir until combined. Season to taste.
  2. Cut 4 circles of pastry 1 cm larger than the diameter of 4 oven-proof 1-cup capacity ramekins. Divide the filling between ramekins and top each with a circle of pastry and press edges to seal. Brush pastry with egg wash.
  3. Bake pies at 200°C for 15-20 minutes or until pastry is golden brown. Stand for 5 minutes before serving.


  • For something heartier, try adding chopped cooked chicken to this pie filling.