Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a Peugeot Clermont salt and pepper duo. Offer ends 26 October.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Chicken and leek pies

You'll need

45g butter 1 tbsp olive oil 1 medium onion – peeled and chopped 1 clove garlic – peeled and finely chopped 6 leeks – trimmed and finely sliced 1 tsp dried oregano 4 tbsp chopped parsley 450g boiled potatoes – peeled and diced 200ml milk 300ml thick cream For pie: puff pastry sheets Egg wash: 1 beaten egg mixed with a little milk 1 spring onion – sliced lengthways into 4 pieces To serve: mixed leaf salad   Chicken 1 x 1.5kg corn-fed chicken 1 small onion – peeled and chopped 2 fresh bay leaves 4 sprigs fresh thyme 1 sprig flat-leaf parsley For drizzling: extra-virgin olive oil


  • 01
  • To roast the chicken, stuff the cavity of the bird with the onion and herbs, then season with sea salt and freshly ground black pepper. Drizzle the chicken with a little olive oil and roast in a preheated oven at 190C for 1¼ hours. Set aside until cool, then remove all the meat from the chicken, discarding the bones and skin. Shred the meat and set aside.
  • 02
  • To make the filling, heat the butter and oil in a large saucepan over medium heat, add the onion, garlic and leeks and cook for 5 minutes or until softened. Add the oregano and parsley, then season with sea salt and freshly ground black pepper and cook for a further 5 minutes. Add the reserved chicken, potatoes, milk and cream, stir well and simmer for 15 minutes. Remove from the heat and set aside to cool.
  • 03
  • To cook the pies, roll out half the pastry to ½cm thickness on a lightly floured surface and cut pastry into four 13cm circles to fit 12cm-diameter pie dishes. Carefully press pastry into each lightly oiled pie dish and trim off excess pastry around top of pie dish. Brush top edge of pastry with water, then cover with a thin strip of extra pastry to make a raised edge. Spoon 2-3 heaped tablespoons of the filling into each pie base. Roll out remaining pastry to ½cm thickness and cut pastry into four 12cm circles. Moisten the pie pastry rims with water and cover with the remaining pastry rounds, pressing the edges together with your fingers, then trim the edges. Place a spring onion slice on top of each pie. Brush with the remaining egg wash and bake in a preheated oven at 190C for 20-30 minutes or until the pastry is golden brown.
  • 04
  • Serve hot with a simple mixed leaf salad.

Wine to try
2006 Hay Shed Hill Chardonnay, Margaret River, A$25
Chardonnay is a real food wine. While it’s great with rich seafood, such as lobster or crayfish, chardonnay also shines with chicken – especially when butter and cream are added to the equation. Some sweetness in this classic pie comes from leeks that have been braised in butter and oil. Of course, there are chardonnays and chardonnays, but this is a real cracker. The Hay Shed Hill label has been a bit of a corporate football but is now firmly back on track with ex-Howard Park winemaker Michael Kerrigan at the helm. Kerrigan’s natural winemaking talent is emphasised by the superb 2006 vintage. It was a cool and even year that produced pristine fruit with bright white stone fruit flavours. The clarity of expression in this chardonnay is brought into focus by excellent citrus-fresh acidity. Whether you’re partnering it with a chicken pie or drinking it solo, this is a wonderful new-wave chardonnay at an affordable price.
Note: For an alternative match, try a dry rosé such as Charles Melton’s Rose of Virginia.

At A Glance

  • Serves 4 people
tickets to TOTEM by Cirque du Soleil!

Thanks to Cirque du Soleil we have two double passes to give away in each of the cities that their new show TOTEM will be touring to. Get in quick!

Read More
a trip to Hong Kong!

Win a three-night trip to Hong Kong for two people including a stay at The Peninsula Hong Kong and business-class flights on Qantas. Find out how you can win.

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Quick meals


Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salads


Neil Perry: Prawn cocktail

Quick summer meals


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Christmas food gifts


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.