Name: Epocha’s potato, leek and Gruyère pies
Prep time: 60 min
Cook time: 85 min
Total time: 145 min
Yield: 12
Ingredients: 12 golden shallots; 100 ml olive oil; 2 tbsp thyme leaves; 400 gm Dutch cream potatoes, diced into 1.5cm pieces (about 3); 1 onion, finely chopped; 250 gm baby leeks (about 2 bunches), thinly sliced; 8 garlic cloves, thinly sliced; ¼ tsp finely grated nutmeg or to taste; 350 gm Gruyère, coarsely grated; 4 eggs; 400 gm double cream; 50 gm Dijon mustard; 2 tbsp finely chopped chives; To serve: green salad (optional); Cream cheese pastry; 300 gm butter, chilled, coarsely chopped; 300 gm plain flour (2 cups); 300 gm cream cheese, chilled, coarsely chopped

Epocha’s potato, leek and Gruyère pies

Australian Gourmet Traveller recipe for potato, leek and Gruyère pies.

Serves 12

Prep

Cook

1H 25M

Total

2H 25M

“The potato and leek pie at Epocha in Carlton has become my go-to work lunch. Would the chef mind sharing the recipe?”

Michael Pitt, St Kilda, Vic

Ingredients

12 golden shallots

100 ml olive oil

2 tbsp thyme leaves

400 gm Dutch cream potatoes, diced into 1.5cm pieces (about 3)

1 onion, finely chopped

250 gm baby leeks (about 2 bunches), thinly sliced

8 garlic cloves, thinly sliced

¼ tsp finely grated nutmeg or to taste

350 gm Gruyère, coarsely grated

4 eggs

400 gm double cream

50 gm Dijon mustard

2 tbsp finely chopped chives

To serve: green salad (optional)

Cream cheese pastry

300 gm butter, chilled, coarsely chopped

300 gm plain flour (2 cups)

300 gm cream cheese, chilled, coarsely chopped

Method

Main

1.For cream cheese pastry, process butter and flour in a food processor until the mixture resembles breadcrumbs. Add cream cheese and process until a dough forms. Cover with plastic wrap and refrigerate to rest (30 minutes). Preheat oven to 180C. Roll out to 7mm thick, then cut out 12 rounds with a 14cm-diameter pastry cutter. Line twelve 12cm-diameter 300ml pie tins and refrigerate to rest (30 minutes). Trim edges, blind-bake until golden (15 minutes), remove baking paper and weights and bake until golden (5-8 minutes).

2.Combine shallots, 60ml oil and 1 tbsp thyme in a bowl, season to taste, then scatter in an oven tray lined with baking paper and roast, shaking occasionally, until golden and tender (20-25 minutes). Set aside. Cook potato in a saucepan of boiling salted water until tender (15-20 minutes), drain well and set aside to cool.

3.Heat remaining oil in a large frying pan over medium heat. Add onion, leek and garlic, and cook until tender (15-20 minutes). Add shallots and remaining thyme, stir to combine, season to taste and combine with potato. Add nutmeg and three-quarters of the Gruyère and season to taste.

4.Whisk eggs, cream, mustard and chives in a bowl to combine, season to taste and set aside.

5.Divide potato mixture among pie crusts, top with cream mixture, scatter with remaining Gruyère and bake until golden and set (20-25 minutes). Cool slightly, then remove from tins and serve warm with green salad.

Note Epocha’s chef Mick Bolam is lucky enough to sometimes have calçots to use in this pie. But they’re difficult to come by, and we’ve found baby leeks to be a great alternative. The pastry can be made a day ahead.
Notes

The Gourmet Traveller Team

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Styling by Alice Storey

Styling by Vanessa Austin