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Two small Air Fryer Mushroom Pies with golden puff pastry crusts are served in white ramekins on a round metal tray with utensils nearby.

Air Fryer Mushroom Pie

Air Fryer Mushroom Pie is cozy, satisfying, and surprisingly simple to pull together. The filling is rich and creamy, the pastry turns crisp in the air fryer, and the whole thing comes together with minimal effort. It’s perfect for prepping ahead, reheats beautifully, and freezes well, too. Whether you're making it for a weeknight dinner or a holiday spread, it always fits.
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Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Course: Main Course
Cuisine: Best of British
Keyword: Air Fryer Mushroom Pie
Servings: 4
Calories: 512kcal
Author: Mandy Applegate

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
US Customary - Metric

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.

Nutrition

Calories: 512kcal | Carbohydrates: 46g | Protein: 11g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Sodium: 262mg | Potassium: 604mg | Fiber: 5g | Sugar: 7g | Vitamin A: 781IU | Vitamin C: 11mg | Calcium: 171mg | Iron: 3mg
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