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Snail And Yabbie Leek Pie

Try something different with your pie!


  • 3/4 cup of snail meat

  • 1 cup of yabbie meat

  • 1 leek – cut in half length ways and then those halves cut in half length ways – finely sliced

  • 2 carrots – diced

  • 2 sticks of celery - diced

  • 3 potatoes – diced

  • ¾ cup of peas

  • 1 clove of garlic – crushed

  • Pinch of Thyme

  • Pinch of Cumin

  • Salt and pepper

  • Olive oil

  • 30g butter

  • 30g of flour

  • Saffron

  • 1tsp curry powder

  • 1 cups of chicken stock

  • 1 cup of Hunter Kolsch

  • Puff pastry sheets

  • 1 egg beaten

  • Sesame seeds


  • 1.

    Seal snail and yabbie meat in a hot pan with olive oil, season with thyme, cumin, salt and pepper.

  • 2.

    Remove from pan before it is cooked through.

  • 3.

    Add a little more oil and fry off leeks for a couple minutes then add garlic and fry gently for a few minutes more.

  • 4.

    Add celery, carrot and potato and cook stirring so as to stop it sticking on the bottom of the pan. Add peas.

  • 5.

    For the pie liquid make a volute: Melt butter in pot and then add in flour to make a rue.

  • 6.

    Cook gently for several minutes to cook out the flour taste then slowly add in hot chicken stock and beer mixing until you have a smooth thick stock or sauce season with saffron threads pre soaked in warm water, curry powder, salt and pepper and add any juice from the cooked meat.

  • 7.

    Add the sauce to the vegetables and mix snail and yabbies through.

  • 8.

    Cook gently until the vegetables are cooked to your liking.

  • 9.

    Before filling your pie dish turn it upside on the puff pastry sheet and cut around it leaving a ring about 1cm out from the dish. This becomes your lid.

  • 10.

    Spoon mixture into individual pie dishes, rub beaten egg around the sides of the pie dish and fit with a puff pastry lid sealing it to the sides with the egg mixture.

  • 11.

    Brush top of pie with egg mixture and cut a cross in the lid so that steam can escape.

  • 12.

    Sprinkle with sesame seeds and then place in a hot oven until puff pastry has risen, is golden brown and crisp.

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