The Great Australian Bake Off

Made with leek, ricotta, Parmesan and white wine, this is a delicious lunch treat. 


  • For the Shortcrust Pastry (bottom of the pies)

  • 300g plain flour

  • 1 tsp sea salt

  • 145g salted butter at room temp, but still cool

  • 2-3cold water

  • For the puff pastry (top of the pies)

  • 250g plain bread flour

  • 1 tsp sea salt

  • 250 butter at room temp, but still cool

  • 150ml cold water

  • For the Mushroom Filling: Porcini Purée

  • 25g dried porcini mushrooms

  • 50ml olive oil

  • Salt flakes and pepper

  • For the Mushroom Filling: Mushroom Mix (to be folded into porcini puree)

  • 50g salted butter

  • 50ml olive oil

  • 300g button mushrooms

  • 300g swiss brown; field and king brown mushrooms 

  • 1 leek

  • 2 cloves garlic

  • 1 bunch of thyme

  • 50ml dry white wine

  • 50ml Marsala

  • 2 teaspoons Dijon mustard

  • 4 eggs

  • 250g fresh ricotta

  • Salt and pepper

  • 100g strong Parmesan

  • 2 eggs, extra for brushing raw pastry

  • 2 tablespoons Nigella seeds for the tops


  • For the Shortcrust:

  • 1.

    Using a food processor, process flour and butter until breadcrumb stage is reached

  • 2.

    While the mixer is running add enough water to form a ball

  • 3.

    Knead enough to just bring together refrigerate until needed

  • 4.

    Roll out on floured surface

  • For the Puff::

  • 1.

    Place flour, butter and salt in a mixing bowl and rub together to form a course bread crumb. Important to still have big chunks

  • 2.

    Pour in around 2/3 of the iced water and work with a flat bladed knife until dough comes together

  • 3.

    Cover in cling film and rest in the fridge for 20 minutes

  • 4.

    Turn on to floured surface and knead into a rectangle (12x36)

  • 5.

    Keeping the edges straight fold the bottom half to the centre and the top half over to cover. Rotate the dough 90 degrees and repeat process again.

  • 6.

    Chill again and repeat rolling and folding twice more. Dough is ready

  • For the Porcini Purée::

  • 1.

    In a heavy based saucepan sauté finely diced porcini mushrooms with a little oil and butter

  • 2.

    Deglaze with water

  • 3.

    Put mix into blender and purée

  • 4.

    Season well

  • Mushroom Mix::

  • 1.

    In a heavy based saucepan sauté leek, garlic, thyme, and finely chopped button mushrooms in butter and oil

  • 2.

    Add chopped pine mushrooms

  • 3.

    Deglaze with white wine and Marsala

  • 4.

    Cool the mix slightly

  • 5.

    Fold in porcini purée

  • 6.

    Add mustard

  • 7.

    Add 4 egg yolks

  • 8.

    Add Parmesan and ricotta and season

  • To Assemble::

  • 1.

    Preheat oven to 180C

  • 2.

    Roll out shortcrust for base of pies

  • 3.

    Grease tins with olive oil and place shortcrust in

  • 4.

    Cover each with baking parchment and add in pie weights. Blind bake

  • 5.

    Spoon in mushroom mix

  • 6.

    Roll puff for tops

  • 7.

    Crimp edges of the pies and cut a hole for the steam to escape

  • 8.

    Brush with egg and sprinkle with Nigella seeds

  • 9.

    Bake until golden

Nutritional information

Nutritional analysis per serving (734 servings)

  • Energy 284kj
  • Fat Total 31g
  • Saturated Fat 20g
  • Protein 0g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 97mg

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.

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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99


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Posted by Bob205Report
I'm about to make this recipe and I'm going through the instructions, but I really wish someone had proofread it better. 2-3 Water? 2-3 WHAT? Teaspoons? Tablespoons? Also, on the mushroom mix it asks to add chopped pine mushrooms, but it doesn't list pine mushrooms in the ingredient list.
Posted by Alison1167Report
I'm assuming that the porcini mushrooms need to be re-hydrated before sauteeing?