The Great Australian Bake Off

Impress your family with Maggie Beer's hearty chicken, leek and mushroom pie.


  • Pastry

  • 450g plain flour, plus extra flour for rolling and dusting

  • 120g wholemeal spelt flour

  • 1 teaspoon Australian pink salt flakes

  • 240g chilled unsalted butter, plus extra for greasing

  • 50g chilled lard

  • 1/3 - 1/2 cup chilled water, approximately

  • Chicken filling with verjuice leeks 

  • 3 ½ tablespoons extra virgin olive oil

  • 800g free-range chicken thigh, cut into 3-4cm pieces

  • 2 medium leeks, white part only

  • 1 garlic clove, finely grated

  • 100g finely shredded stemmed kale leaves (about ½ large bunch)

  • 1/3 cup verjuice

  • Mushroom béchamel

  • 400ml chicken stock

  • 2 tablespoons extra virgin olive oil

  • 200g Swiss brown mushrooms

  • 50g button mushrooms

  • 40g unsalted butter

  • 65g organic wholemeal spelt flour

  • 7g picked lemon thyme leaves

  • 160g crème fraiche

  • Egg wash

  • 1 egg yolk

  • 1 tablespoon milk

  • 6 fresh bay leaves, to use as templates

  • Cracked black pepper and salt, to taste


  • For the pastry:

  • 1.

    Place the flours and salt in the bowl of a food processor, dice chilled butter and lard into 1cm cubes add to flour, pulse until the mix resembles fine breadcrumbs. Whilst machine is running, add enough water through feeder tube until pastry almost comes together.

  • 2.

    Turn out onto the bench, bring the dough together. Divide the dough into one 500g disc for the base. And form the remaining pastry into a smaller disc for the lid and to decorate. Wrap pastry discs in cling film and refrigerate to rest.

  • For the chicken filling with verjuice leeks:

  • 1.

    Heat 1 tablespoon of oil in a large deep saucepan over high heat, add half the chicken pieces. Cook over medium-high heat for about 5-6 minutes until just cooked through.

  • 2.

    Place a strainer over the top of a bowl and strain chicken to remove any excess juice.

  • 3.

    Repeat with another tablespoon of oil and remaining chicken, set aside to drain.

  • 4.

    Reserve pan for the leeks.

  • For the verjuice leeks:

  • 1.

    Cut white part of leeks into quarters lengthways, then cut into 0.5cm pieces. You will need 300g of cut leeks.

  • 2.

    Heat 1 ½ tablespoons oil in same pan over medium-high heat, add the leek and garlic, saute, stirring until leeks have softened, stir through the kale until just wilted.

  • 3.

    Add chicken back into the pan with verjuice and cook until all the liquid has evaporated, remove from the heat. Season to taste. Spread onto a swiss roll pan and refrigerate uncovered to cool.

  • For the mushroom béchamel:

  • 1.

    Place chicken stock in a small saucepan and bring to the boil. Meanwhile, cut the mushrooms into wedges.

  • 2.

    Heat oil in a large saucepan. Add the mushrooms. Saute until the mushrooms start to colour. Add butter to mushrooms and cook until nut brown.

  • 3.

    Add flour and mix to coat mushrooms, cook, stirring for 1 minute.

  • 4.

    Stirring continuously, gradually add the chicken stock until combined. Bring the mixture to the boil and cook, stirring, until thickened about 3 minutes. Meanwhile, chop the thyme.

  • 5.

    Remove from the heat and stir in the crème fraiche and thyme, season to taste. Pour into a large bowl and refrigerate to cool.

  • For the egg wash:

  • 1.

    Combine yolk and milk in a small bowl and whisk together. Set aside.

  • To roll the pastry:

  • 1.

    Preheat oven to 200C fan-forced. Grease and flour a 25cm x 5cm deep round fluted loose-based tart tin.

  • 2.

    Roll the chilled base pastry between two pieces of baking paper to roughly 36cm round and about 3mm-thick. Line tart tin with pastry. Chill in the fridge untrimmed. Roll the remaining pastry disc for the top to a 30cm round, refrigerate.

  • For the filling mixture:

  • 1.

    Combine the chicken and leek filling with mushroom béchamel in a large glass bowl, season to taste. Spoon the mixture into the pastry case and brush the edges with egg wash, cover pie with 30cm pastry round, press to seal and trim, reserve pastry. Egg wash the top of pie. Using the tip of a 1cm round pastry nozzle cut a hole in the centre of the top of pastry.

  • 2.

    Re-roll offcuts of pastry, cut out a 9cm snowflake, cut a hole in centre using same 1cm nozzle, place over hole in centre of pie. Using bay leaves as a template, cut 6 pastry leaves and score to resemble a leaf. Place on top of pie. Egg wash decorations.

  • To bake the pie :

  • 1.

    Place pie on centre shelf in the oven, cook for about 1 to 1 1/4 hours, or until pastry is cooked through, check the filling is hot by placing a metal skewer into the center of the pie.

  • 2.

    Set aside to settle for 10-15 minutes before removing outer tin.

  • 3.

    Remove outer tin by placing the pie over a small bowl so the tart ring will slide off, leave the base of the tart tin attached to the pie.

  • 4.

    Delicately place on a round serving plate.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 318kj
  • Fat Total 20g
  • Saturated Fat 8g
  • Protein 9g
  • Carbohydrate 23g
  • Sugar 1g
  • Sodium 285mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings