Crispy Filo Mushroom and Leek Pie with Soft Eggs
A showstopping vegetarian centrepiece that combines earthy mushrooms and sweet caramelised leeks in a buttery filo crust studded with whole soft-boiled eggs. This isn't your ordinary vegetable pie—the contrast between crispy, golden pastry and creamy filling with the surprise of runny yolks makes it memorable. Tarragon adds subtle aniseed notes, while sharp cheddar and Dijon mustard provide depth. Ideal for vegetarians seeking restaurant-quality cooking or anyone wanting an impressive dinner-party main that feels luxurious without being fussy. Serve warm or at room temperature with a sharp green salad and cold white wine. What sets this version apart is the architectural elegance of embedding whole eggs within the filling, plus the generous brushing technique that transforms filo into shatteringly crisp layers—a technique worth mastering.
Ingredients
- 3 ½ tbsp butter
- rapeseed oil
- 2 large onions, finely chopped
- 1 lb leeks, finely chopped
- 2 garlic cloves, crushed
- 1 ¼ lb mixed mushrooms, finely chopped
- 1 tsp medium-dry sherrydry white wine or vegetable stockequal volumeswap
stock removes alcohol if preferred
- fresh tarragon, leaves finely chopped
- 3 ½ oz mature cheddar, grated
- 1 tbsp Dijon mustard
- 3 medium free-range eggs
- 8 filo pastry sheetspuff pastrysame weighttexture change
easier to handle but less crisp
Instructions
- 1
Melt butter with oil in a large frying pan over medium heat until foaming. Add onions and leeks, fry until softened and beginning to caramelise, then add garlic and cook briefly. Remove to a plate with a slotted spoon.
- 2
Add remaining butter and oil to the pan, increase heat to medium-high, and fry mushrooms until softened and golden. Return onion and leek mixture, pour in sherry and bubble briefly, then stir in tarragon and seasoning. Set aside to cool completely, then stir in cheese and mustard.
- 3
Boil eggs for the desired doneness, transfer to iced water, peel once cool, and set aside.
- 4
Heat oven to 425°F/400°F fan/gas 7. Layer 2 filo sheets lengthways in the prepared tin, brushing with oil between each. Layer 5 more sheets widthways, leaving large overhangs. Continue brushing each sheet carefully with oil.
- 5
Spoon half the mushroom filling into the tin. Make 3 shallow indentations and place a boiled egg in each. Top with remaining mushroom mixture.
- 6
Fold overhanging filo pastry over the filling. Scrunch the remaining sheet and place on top. Brush with oil.
- 7
Bake for 30 minutes until pastry is golden and crisp. Cool in tin for 5 minutes, then lift out using the overhanging baking paper.
Tips
Brush filo methodically between every single sheet with oil, not just a few. This creates the crispy, shattering texture that makes the pie special; skipping this produces a tough, chewy result.
Don't skip cooling the mushroom mixture completely before adding cheese and mustard, or the residual heat will cause the cheese to separate and the Dijon to lose its sharpness.
For runny yolks, boil exactly 4 minutes; for firmer whites with jammy centres, go to 5 minutes. Timing varies by egg size and altitude—use an egg timer or phone alarm.
Good to Know
Keep covered in the fridge for up to 3 days. Reheat gently in a 160°C oven for 10 minutes to restore crispness without drying out the filling.
Prepare the mushroom filling up to 2 days ahead. Assemble the pie in the tin up to 4 hours before baking; keep covered in the fridge and add 5 minutes to baking time if baking from cold.
Serve warm or at room temperature with a sharp green salad, crusty bread, and chilled white wine or sparkling cider.
Common Mistakes
Skip brushing filo sheets with oil to avoid a tough, chewy pastry rather than crispy layers.
Don't rush the cooling of the mushroom mixture to avoid melted cheese and loss of mustard sharpness.
Don't under-season the filling to avoid a bland, one-note dish—taste and adjust before adding cheese.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
stock removes alcohol if preferred
FAQ
Can I make this pie vegetarian or vegan?
It's already vegetarian. For vegan, replace butter with vegan butter or olive oil and swap cheddar for nutritional yeast or vegan cheese. Free-range eggs are essential to the recipe's character, but you can use silken tofu pressed and seasoned, though the texture changes significantly.
What if I don't have medium-dry sherry?
Use dry white wine, dry vermouth, or vegetable stock in equal measure. Each adds different depth: wine adds acidity, vermouth adds herbal notes, stock keeps it neutral. Avoid sweet sherry as it will oversweeten the filling.
How long does this pie keep, and can I freeze it?
Refrigerate up to 3 days covered. Freezing whole is not recommended as filo becomes soggy when thawed. You can freeze the cooled filling alone for up to 2 months; assemble and bake from frozen, adding 10 minutes to baking time.