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Dude Food · Chicken and Leek Pie

Food

Bring on September for springtime blooms, warmer weather and, if it happens to be your code, the spectacle that is the AFL Grand Final!

To coincide with the month of finals footy (and all the gatherings it promotes), we’ve teamed up with chef Matt Wilkinson for a series of ultimate ‘dude food’ dishes.

Fittingly, the top Melbourne chef and TDF favourite recently opened The Pie Shop in East Brunswick. Championing ‘The good ol’ Aussie pie’, Matt’s newest eatery certainly gives it a delicious makeover, with five innovative savouries, and two sweet options on offer!

We kick off with Matt’s quick-and-tasty Chicken and Leek Pie. Rounding out this hearty dish, we also share recommendations from Dan Murphy’s beer expert and Beer Diva founder Kirrily Waldhorn, on the best brew to match!

5th September, 2017

Chef Matt Wilkinson of The Pie Shop‘s Chicken and Leek Pie. Paired here with Bridge Road Chevalier Saison 330ml from Dan Murphy’s. Production – Lucy Feagins/ The Design Files, styling – Nat Turnbull, and photo – Eve Wilson.

Matt and his co-founder chef Steve Rogers recently opened The Pie Shop at 75 Nicholson Street in East Brunswick. Production – Lucy Feagins/ The Design Files, styling – Nat Turnbull, and photo – Eve Wilson.

Chicken and Leek Pie for one, with a glass of Bridge Road Chevalier Saison 330ml from Dan Murphy’s. Production – Lucy Feagins/ The Design Files, styling – Nat Turnbull, and photo – Eve Wilson.

Matt Wilkinson
Tuesday 5th September 2017

RECIPE

This is a household favourite and such a simple one at that.

The base is quick and easy to make and, if you aren’t eating it that night, leave in the fridge (covered) for a few days or you can also freeze it. Then, when you’re ready, grab it out, pop the lid and bake away.

To bloke it up, add a little mashed potato as a side and serve with Gentleman’s Relish.

 

Ingredients

Serves 4

2 Tbsp extra virgin olive oil, plus extra for pastry
1 red onion, sliced
2 leeks, white and light green parts only, sliced
2 cloves garlic, thinly sliced
3 sprigs thyme, leaves only
500g free-range chicken thigh fillets, diced into 2-3 cm chunks
1 cup full-fat milk (or you could use almond milk)
1 Tbsp cornflour
400g tin cannellini beans, drained
Salt and pepper to taste
1 sheet butter puff pastry, thawed

Method

Heat the olive oil in a large heavy based pan, add the onion and leeks and cook for three to four minutes until starting to soften, add garlic and continue to cook for a further two minutes before adding chicken pieces.

Brown the chicken and cook only a few minutes so the pieces retain their moisture. 

Stir almond milk and cornflour together, pour into the pan and bring to the boil. Then reduce heat and simmer for five minutes as sauce thickens. Add cannellini beans and stir through. Season with salt and pepper. Remove from heat and transfer to a pie dish.

Cover with puff pastry, brush with olive oil, prick a few holes in the pastry and bake for 50 to 60 minutes at 185ºC, until pastry is golden and flaky.

Serve with steamed carrots, tossed with feta, almonds and lemon olive oil.

 

Next month, Matt Wilkinson will release his  third cookbook, ‘Mr and Mrs Wilkinson’s How It Is At Home’, which is co-written with wife Sharlee.

 

PAIR WITH

Bridge Road Chevalier Saison 330ml ($19.99/4 pack, $89.99/24 case).

Dan Murphy’s beer expert and Beer Diva founder Kirrily Waldhorn knows a thing or two about selecting the perfect brew! ‘The Bridge Road Saison’s vibrant, fruity aromatics, grassy hop notes, and lively carbonation make it the perfect beer to accompany this dish, cutting through rich buttery puff pastry, and lifting the thyme and garlic flavours to another level,’ says Kirrily. ‘This is farmhouse eating and drinking at its best!’

 

If you’re looking for more drink inspiration, join My Dan Murphy’s. It’s free and you’ll also get exclusive offers, plus access to special events and masterclasses. 

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