Potato, leek and Gruyère pies

AT A GLANCE

  • Serves 12 people

"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

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

  • 12 golden shallots
  • 100 ml olive oil
  • 2 tbsp thyme leaves
  • 400 gm (about 3) Dutch cream potatoes, diced into 1.5cm pieces
  • 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 (2 cups) plain flour
  • 300 gm cream cheese, chilled, coarsely chopped
01   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).
02   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.
03   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.
04   Whisk eggs, cream, mustard and chives in a bowl to combine, season to taste and set aside.
05   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.

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