Chicken, leek & mushroom pies

Step 1

1. Heat the butter in a shallow pan and gently cook the leeks with the thyme for 8 mins, or until soft. 
2. Add both types of mushrooms and cook for 5 mins more, then turn up the heat a little, add the chicken and stir until the chicken starts to brown. 
3. Scatter over the flour and stir to make a paste and continue to cook for 2 mins.

Step 2

1. Splash in the wine, if using, and sizzle for 1 min, stirring, then pour in the stock, cream and lemon juice, season and simmer for 10 mins until the chicken is cooked through. 
2. Leave to cool, then pop in the fridge to chill. 
3. Can be made up to two days ahead. 

Step 3

1. Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. 
2. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. 
3. Transfer to the fridge and chill for at least 1 hr, or until needed. 

Step 4

1. Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. 
2. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. 
3. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. 
4. Decorate with the trimmings, if you like. 
5. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you’re ready to cook.

Step 5

1. Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. 
2. Put the pies on the hot tray and bake for 30-35 mins until golden. 
3. Leave to rest as directed, then serve in the dishes or turn out onto plates.