Double-crust leek and bacon pie

Serves: 6

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Total Time: 115

Prep Time: 45

Cook Time: 70

• For the pastry
• 150 gram(s) cold butter
• 150 gram(s) cold lard
• 500 gram(s) plain flour
• For the filling
• 3-4 well grown or about 750g young leeks, rinsed and chunked
• 2 large potatoes (about 500g), peeled and diced
• 100 gram(s) diced lean bacon or ham
• 250 gram(s) cream cheese
• 1 medium egg, forked to blend
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Method

1. First make the pastry (if using bought puff pastry, allow about 750g). Chop the butter and lard together until well blended.
2. Put the flour and 1 teaspoon salt into a bowl and rub in half the fat with your fingertips until it looks like fine breadcrumbs. Sprinkle in enough water to make a soft dough (about 6-7 tablespoons), roll out into a long rectangle about as thick as your thumb and spread the remaining butter and lard over two-thirds of the surface. Fold the unbuttered third over the buttered portion and flip the other side over the top to give you three layers.
3. Turn the pastry through a quartercircle and roll it out again. Refold in three. Turn it again and give it another roll. Refold and rest in a cool place while you make the filling.
4. Put the leeks, potato and diced bacon with a knob of butter in a lidded pan and shake over the heat for 15-18 minutes until the potato is just soft. Leave to cool in its juices.
5. Fold the leek, potato and bacon into the cream cheese forked up with the egg. Season with a little salt and plenty of black pepper.
6. Heat the oven to 200ºC (180ºC fan oven) gas mark 6. Divide the pastry in two pieces, one a little larger than the other. Roll out the larger piece and use it to line a pie dish. Pile the filling in the middle, leaving a generous edge. Dampen the edge with a wet finger. Roll out the remaining pastry and lay it over the filling, enclosing it completely. Flip the lower edge over the upper to form three layers. Mark the edge with a fork and prick the top in a few places to let out the steam.
7. To bake as pasties: divide the pastry into four, roll out each piece into a disk about the size of a dinner plate, fill one side only and flip the pastry over to enclose the filling in a half-moon.
8. Bake for 40-50 minutes until the pastry is crisp and brown - check after 30 minutes and lower the heat if it's browning too quickly. Serve hot or warm with a handful of radishes to cut the richness.

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