Pots of gold

These pies are easy to prepare using ready-made shortcrust or puff pastry.

These pies are easy to prepare using ready-made shortcrust or puff pastry. I use individual pots but a large dish is fine.

CHICKEN & HAM POT PIES

2 tablespoons olive oil

4 large leeks, sliced thickly

1 clove garlic, chopped

2 sticks celery, sliced

500g free-range chicken (breast and thigh), chopped into chunks

2 tablespoons plain flour

300g cooked ham, chopped

300ml hot chicken stock

200ml single cream

3 sprigs rosemary, finely chopped

4 sprigs thyme, finely chopped

120g cheddar cheese, grated

1 tablespoon Dijon mustard

2-3 sheets puff pastry

1 medium egg, beaten

Heat oil in large casserole; add leeks, garlic, celery; cook, stirring for 5-7 minutes or until soft. Add chicken, sprinkle with flour; cook, stirring for 3 minutes. Add ham, stock; bring to boil; stir until thickened. Remove from heat; add cream, herbs, cheese, mustard; stir well. Season; set aside to cool.

Divide pie mix between six greased individual souffle dishes. Cut pastry into squares to cover dishes with a little overhang; brush with beaten egg.

Transfer dishes to tray; bake in 180°C fan oven for 30-40 minutes, or until golden and risen. Serves 6

And to drink ... A bold young shiraz:

2015 Battle of Bosworth Puritan ($22)

ROASTED VEG POT PIE

4 small potatoes, peeled

3 sweet potatoes, scrubbed

1 butternut pumpkin, peeled

3 red onions, cut into thin wedges

4 zucchini

6 medium carrots, scrubbed

2 red capsicums

Olive oil

11/2  litres milk

1 bay leaf

75g butter

4 tablespoons plain flour

250g grated mature cheddar

1 tablespoon chopped chives

2 teaspoons Dijon mustard

2-3 sheets shortcrust pastry

1 egg, beaten

Cut vegetables into chunks; divide between two roasting tins. Drizzle with oil and roast in 160°C fan oven for 40-50 minutes or until tender; remove zucchini and capsicums after 20 minutes. Season and divide vegies between 6-8 souffle dishes. Heat milk and bay leaf to just under boiling. Set aside. Melt butter in saucepan and sprinkle in flour. Stir over medium heat for 1-2 minutes, or until flour browns.

Slowly pour in milk, whisking; stir until it thickens, add cheese, chives and mustard. Stir well. Pour sauce into pots. Cool. Cover with pastry; prepare and cook as above. Serves 6-8

And to drink ... A gutsy pale ale: Boatrocker Big Love ($5.50)

davidherbertfood.com