Chicken and leek pie - By Lesley Waters

Recipe

Serves: 6

Cooking and preparation

Preparations time: 45 minutes, plus 20 minutes' chilling time

Cooking time: 30 minutes

Ingredients

For the shortcrust pastry

300g/10½oz plain flour, plus extra for flouring

pinch salt

30g/1¼oz cold lard, cut into cubes (optional - you can use all butter if you prefer)

85g/3oz cold butter, cut into cubes

2-3 tbsp cold water

1 free-range egg, beaten with a pinch of salt

For the white sauce

30g/1¼oz butter

30g/1¼oz flour

600ml/1 pint milk

3 tbsp double cream

2 tsp Dijon mustard

1/3 chicken stock cube, crumbled

For the filling

2 large leeks

30g/1¼oz butter

3 Cox apples, cored and cut into large pieces

70g/2½ oz bacon lardons, or streaky bacon, diced

10 boneless chicken thighs, diced

1 bunch tarragon, leaves only (optional)

freshly ground black pepper

BBC - FOOD