The Great Australian Bake Off

Created with ham hocks, chicken thighs, white wine and mustard, this mouth watering recipes will be a family favourite. 


  • Puff Pastry

  • 500g plain flour

  • 150g unsalted butter, chilled

  • 200g cold water

  • 10g salt flakes

  • 250g unsalted butter, extra chilled

  • Pie Base

  • 285g unsalted butter chilled

  • 75g cold water

  • 375g plain flour

  • 7.5g salt flakes

  • Pie Filling

  • 3 ham hocks

  • 4 chicken thighs fillets, skin on

  • 1 leek

  • 500ml dry white wine (Semillon)

  • 150ml chicken stock

  • 2tbs butter unsalted

  • 2 ½ tablespoons plain flour

  • 30g Dijon mustard

  • 40g seeded mustard

  • Black pepper, to season

  • 2 eggs (59g each)

  • Equipment

  • 6 x 10cm pie tins

  • Pie weights enough to fill 6 x 10cm pie tins


  • Puff Pastry:

  • 1.

    Mix plain flour and 150g butter in stand mixer until just combined. Add cold water and salt and mix for 1 minute. Add extra chilled butter and mix until just combined. There should still be spots of butter visible in pastry.

  • 2.

    Turn out onto bench and form into 5cm high brick. Wrap in cling film and put in fridge to firm up. Remove from fridge and beat with rolling pin to 2cm thick, now roll to 1cm thick and fold into thirds and return to fridge.

  • 3.

    Remove dough and place down so the exposed ends are facing away/towards you and roll out to approx. 50cm in length and fold into thirds again. Repeat this process once more and refrigerate until required.

  • Pie Base:

  • 1.

    Add butter and water to mixer and mix until butter starts to break down and add salt and flour and mix until just combined. Turn out dough onto bench and using palm of hand, push dough away from you in a smearing fashion to combine butter into pastry. Refrigerate until needed.

  • 2.

    Meanwhile remove meat from ham hocks and dice it and the chicken thighs and chop leeks (white section only). Using ham hock fat to render some fat and cook the ham and chicken just until chicken is browned off. Remove and cook leeks with butter until sweated off and softened. Place in ham/chicken mix to cool.

  • Pie Sauce:

  • 1.

    Preheat oven to 200C. Place wine in a saucepan and reduce by 2/3rds.

  • 2.

    To make the pie sauce; add flour to same pan for leeks, cook stirring until combined with pan residue. Gradually add reduced wine and stock. Let simmer and stir well.  Add mustards and pepper to taste and add to meat and leek mix, put aside until required.

  • 3.

    Meanwhile roll out pie bases and place in pie tins and blind bake for 20 minutes approx.  Remove and let cool.

  • 4.

    Fill pie cases with pie mix and top with a disc of puff pastry. Cut slit in top of pie for steam to escape and brush with egg wash

  • 5.

    Bake at 180C until golden approx. 20-30 minutes

Nutritional information

Nutritional analysis per serving (38 servings)

  • Energy 337kj
  • Fat Total 21g
  • Saturated Fat 11g
  • Protein 13g
  • Carbohydrate 19g
  • Sugar 0g
  • Sodium 338mg

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


This recipe has not been edited or tested by the Bake Off Food Department

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