Air Fryer Mushroom Pie
Add Preferred SourceAir Fryer Mushroom Pie is what I turn to when I want a cozy, filling meal but don’t like heating the whole kitchen. It has the richness of a baked recipe without the wait, and the air fryer does something to the pastry that’s hard to beat once you’ve seen it for yourself.
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I like making Air Fryer Mushroom Pie when I want a comforting dish that feels homemade but doesn’t take much effort. You can prep it ahead and keep it in the fridge until it’s time to cook. It reheats well and freezes nicely, either before or after air frying, so nothing goes to waste. Whether it’s a main or a side, it’s especially satisfying during colder months, though I make it all year, and it always hits.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Mushroom Pie with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow these simple steps, you’ll have a golden, flaky mushroom pie ready in the air fryer with minimal effort.
Cook the Leek and Mushroom Filling
Heat olive oil in a large saucepan over medium heat. I like using this nonstick sauté pan with a lid here because it gives plenty of space for even cooking and keeps cleanup simple.
Add the sliced leeks and minced garlic; cook for 2 minutes until softened. Combine the sliced mushrooms, dried mixed herbs, salt, and pepper, and stir for 1 minute. A heat-resistant silicone spatula is great for moving the ingredients around without scratching the pan.
Cover and cook for 8 minutes so they release their juices and become tender.
Make the Creamy Sauce
In a small saucepan, melt the dairy-free butter over medium heat. This small nonstick saucepan with a double spout helps control splatter and makes it easier to transfer the sauce if needed.
Put in the flour and fold it through to thoroughly incorporate, then slowly pour in the dairy-free milk one tablespoon at a time, stirring so the mixture is smooth and thickened. I rely on a set of stainless steel measuring spoons to keep the portions consistent and the texture just right.
I usually switch to a heat-resistant wooden spoon at this stage since it gives better control when mixing the sauce as it thickens. Sprinkle in the ground nutmeg, salt, and pepper for seasoning.
Combine and Cool
Mix the cooked leek and mushrooms with the sauce, tossing so they’re nicely coated. Let the filling cool completely before moving on to the next step, so it holds together well.
Transferring the mixture to this medium glass bowl speeds up the cooling process and makes it easier to scoop into ramekins.
Prepare the Pastry Topping
Make sure your vegan puff pastry is at room temperature. If it’s too cold, it can crack when you try to unroll or shape it.
Spoon the cooled filling into four ramekins and cover each with a square of pastry. I often grab these ceramic ramekins; they’re sturdy, the right size for individual portions, and fit neatly in the air fryer basket.
Lightly brush the surfaces with dairy-free milk to help them brown. I like using a silicone pastry brush here; it spreads just the perfect amount and prevents the pastry from tearing.
Press around the edges to seal the pastry, keeping everything securely inside as it cooks.
Air Fry Until Golden
Place the ramekins in the air fryer and cook at 320°F (160°C) for around 12 minutes, or until the pastry is risen and golden on top. I use this basket-style air fryer because the layout gives each ramekin enough space to cook evenly without overcrowding.
Serve and Garnish
Remove the pies from the air fryer and garnish with fresh thyme before serving. Now, enjoy your warm, golden-topped mushroom pies fresh from the air fryer!
If you’re bringing these to a holiday gathering or potluck, I pack them in these lidded airtight containers to keep them upright and mess-free during transport. Then I slide them into this insulated casserole carrier to help retain the heat once you’re ready to serve.
Recipe Notes and Expert Tips
I’ve found these tips make the process smoother and the result even better.
- Season well: The mushrooms, leeks, and sauce all benefit from a good pinch of salt and pepper. Taste the filling before assembling and adjust the seasoning if needed.
- Cool the filling fully: A hot filling can cause the pastry to become soggy before it bakes.
- Use room temperature pastry: Cold puff pastry can crack when unrolled, so let it sit out briefly before shaping.
- Avoid overfilling: Leave a small gap at the top of the ramekin so the pastry can puff without spilling over.
- Brush lightly: Too much dairy-free milk on top can make the pastry heavy instead of crisp.
- Check your air fryer size: Make sure the ramekins fit comfortably with enough space for air circulation.
- Serve immediately: The pastry is at its flakiest and most delicious right after cooking.
How to Store Leftovers
Let the pies cool completely before covering them. Store in the fridge for up to three days, either in the ramekins wrapped in foil or transferred to an airtight container.
I use this heavy-duty foil when wrapping the ramekins to keep them sealed and prevent any leaks in the fridge. For leftovers, I’m transferring out of the ramekins; I like using airtight glass containers as they seal tightly and help keep the pastry from drying out.
You can freeze them unbaked for up to two months; add a couple of extra minutes to the cooking time when air frying from frozen. Cooked pies can also be frozen, but the pastry will be softer after reheating.
When freezing either version, I always grab these stackable glass containers since they’re sturdy and help save space in the freezer without risking cracks.
What to Serve With Air Fryer Mushroom Pie
I like to pair these pies with a fresh green salad, roasted vegetables, or a simple side of mashed potatoes. A light gravy or extra sauce on the side works well if you want something more comforting.
More Easy Recipes for You to Try at Home
I’ve got plenty of other simple, satisfying meals you can make with everyday ingredients, whether you’re using your air fryer or cooking with mushrooms.
- Air Fryer Vegan Chicken Nuggets
- Air Fryer Vegan Pot Pie
- Air Fryer Vegan Broccoli and Rice Casserole Recipe
- Air Fryer Vegan Tater Tot Casserole
- Vegan Mushroom Stroganoff
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 cup leeks trimmed and sliced into discs
- 3 cloves garlic minced
- 17 ounces mixed mushrooms sliced
- 1 teaspoon dried mixed herbs
- 1 pinch salt and pepper
For the sauce:
- 1 tablespoon dairy-free butter margarine
- 2 tablespoons flour
- 1 ½ cups dairy-free milk
- ⅛ teaspoon ground nutmeg
- 1 pinch salt and pepper
For the pastry:
- 1 roll vegan puff pastry
- 4 tablespoons dairy-free milk for glazing
- Fresh thyme for garnish
Instructions
- Heat olive oil in a large saucepan over medium heat. Cook the leeks and garlic for 2 minutes until softened. Add the mushrooms, herbs, salt, and pepper, and stir for 1 minute. Cover and cook for 8 minutes.1 tablespoon olive oil, 1 cup leeks, 3 cloves garlic, 17 ounces mixed mushrooms, 1 teaspoon dried mixed herbs, 1 pinch salt and pepper
- In a separate small saucepan, melt the dairy-free butter over medium heat. Add the flour and stir until combined. Gradually add the milk, one tablespoon at a time, whisking until the mixture thickens and becomes smooth. Stir in the nutmeg and season with salt and pepper.1 tablespoon dairy-free butter, 2 tablespoons flour, 1 ½ cups dairy-free milk, ⅛ teaspoon ground nutmeg, 1 pinch salt and pepper
- Combine the cooked leeks and mushrooms with the sauce and let it cool completely.
- Ensure the puff pastry is at room temperature. Divide the leek and mushroom mixture into 4 ramekins, then top each with a square of puff pastry. Brush the top of each pie with a little dairy-free milk to help it brown and seal the edges of the crust.1 roll vegan puff pastry, 4 tablespoons dairy-free milk
- Bake in the air fryer at 320ºF (160°C) for 12 minutes or until golden brown.
- Serve immediately, garnished with fresh thyme.Fresh thyme
Notes
- Season well: The mushrooms, leeks, and sauce all benefit from a good pinch of salt and pepper. Taste the filling before assembling and adjust the seasoning if needed.
- Cool the filling fully: A hot filling can cause the pastry to become soggy before it bakes.
- Use room temperature pastry: Cold puff pastry can crack when unrolled, so let it sit out briefly before shaping.
- Avoid overfilling: Leave a small gap at the top of the ramekin so the pastry can puff without spilling over.
- Brush lightly: Too much dairy-free milk on top can make the pastry heavy instead of crisp.
- Check your air fryer size: Make sure the ramekins fit comfortably with enough space for air circulation.
- Serve immediately: The pastry is at its flakiest and most delicious right after cooking.
