2 tablespoons butter or olive oil
2 leeks, thinly sliced
400g Agria potatoes, peeled, cut into 2cm cubes
250ml vegetable stock
½ teaspoon salt
4 eggs, room temperature
2 roasted red capsicums from a jar, chopped
½ cup pitted olives, chopped
1 small handful parsley leaves, finely chopped
100g gruyère or havarti, cut into small cubes (optional)
450g plain flour
½ teaspoon baking powder
100ml olive oil
100ml white wine (or use water)

Honestly, what is there not to love about carb on carb especially when paired with sharp, salty olives and a little cheese. Olive oil pastry like this has a sturdy structure, good flavour and isn’t too crumbly. It holds its shape and stands up well to a hefty filling such as this one.

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2.Heat the butter in a saucepan and fry the leeks until softened.
3.Add the potatoes and fry for a few minutes.
4.Add the stock and salt, cover with a lid and steam for 5-7 minutes or until the potatoes are cooked through and the liquid is absorbed. Set aside to cool.
5.Put 3 of the eggs into a saucepan, cover with cold water and bring up to a simmer.
6.Cook for 10 minutes, drain and run under cold water.
7.Peel when cool enough to handle, then roughly chop.
8.Combine the potatoes, eggs, capsicums, olives and parsley and cheese, if using.
9.Whisk the remaining egg with a couple of tablespoons of water to use as an egg wash.
11.Combine the flour and baking powder with a pinch of salt in a bowl or a food processor.
12.Add the olive oil and wine until it comes together in a shaggy mass. If it seems a little dry, add more water by the tablespoonful (you may need up to 4 tablespoons).
13.Put onto a clean bench and knead to bring together.
14.Wrap and rest in the fridge for at least an hour.
15.Divide the dough into 16 portions, making half the pieces slightly larger for the bases.
16.Roll out on a very lightly floured bench into rounds 2-3mm thick and use to line 8 small greased pie tins (if making one large pie, divide the dough into 2 pieces and roll out to fit into a tart tin – this will make more pastry than you will require).
17.Divide the filling between each pie and brush egg wash around the rim.
18.Cover with the remaining pastry discs and crimp the edges.
19.Keep refrigerated if not using immediately.
20.These are best baked the day they are made.
21.Heat the oven to 180°C.
22.Brush the top of the pastry with the remaining egg wash and cut a couple of slits into the pastry tops to allow steam to escape.
23.Bake for 30-35 minutes until golden.
24.Serve with your favourite relish or chutney.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Hemmings