Hot Water Crust Chicken Pies

Prep time: 40 mins
Cooking time: 30 mins for individual pies, 50 mins for large pie

Makes 1 large pie (about 10 slices) or 6 individual pies

Ingredients:

For the filling:

• 1 leek, washed and chopped
• 25g butter
• 1 tbsp plain flour
• 200ml chicken stock or gravy
• 300g cooked chicken, diced
• 2 tsp Dijon mustard
• 50g crème fraîche
• 2 tsp chopped tarragon
• Salt and black pepper to taste

For the pastry:

• 240g plain flour
• 100g bread flour
• ½ tsp salt
• 100g lard
• 100ml milk
• 100ml water
• 1 large egg, beaten

Method:

1. For the filling: Heat the butter in a frying pan over a medium heat. Add the leek and cook until softened. Stir in the flour and cook for 1 minute, then gradually add the stock, stirring until thickened. Stir through the chicken, mustard, crème fraîche and tarragon. Season generously with salt and pepper, then set aside while you make the pastry.
2. For the pastry: Sift both flours and the salt into a large bowl. Heat the lard, milk and water in a saucepan until the lard has melted and the liquid is just simmering. Pour into the flour, stirring with a wooden spoon until combined. When cool enough to handle, work in half the beaten egg (reserving the rest for glazing) and knead until smooth, adding a little extra flour if too soft or a splash of water if crumbly.
3. Assemble: While the pastry is still warm, roll it out to about 3mm thick. Cut rounds large enough to line your pie tin or muffin moulds (measure across the base of the tin or mould to guide you). Ease the pastry into the tins, then cut smaller rounds for the lids. Spoon the filling into the pastry cases, top with the lids, and pinch the edges to seal. Brush with the reserved egg, then pierce a few holes in the top to allow steam to escape.
4. Bake: For individual pies, bake at 180°C (fan) for 30 – 35 minutes until golden. For a large pie, bake at 180°C (fan) for 30 minutes, then reduce to 160°C (fan) and cook for a further 20 minutes.