Ingredients:

  • 2 cups + 2 Tbsp All-Purpose Flour (plus extra for dusting)
  • 4 oz Unsalted Butter (cold, cubed)
  • 2 oz Lard (cold, cubed, optional)
  • 5 – 6 Tbsp Cold Water (Iced)
  • 1/2 tsp Fine Sea Salt
  • 10 oz Cooked Chicken Breast (diced small)
  • 4 oz Smoked Ham Hock/Deli Ham (diced small)
  • 2 large Leeks (white and light green parts only, thoroughly washed and sliced thin)
  • 2 Tbsp Unsalted Butter (for sautéing)
  • 2 Tbsp All-Purpose Flour (for the roux)
  • 1 cup Whole Milk (warm)
  • 1/2 cup Chicken Stock (low sodium)
  • 2 Tbsp Double Cream (Heavy Cream)
  • 1/2 tsp Fresh Thyme Leaves (finely chopped)
  • Salt and White Pepper (To taste)
  • 1 Large Egg (beaten, for glaze)
  • 1 tsp Milk (for glaze)

Instructions:

  1. Prepare the Pastry Dough: In a large bowl or food processor, combine the flour and salt. Add the cold, cubed butter and lard. Use fingertips (or pulse the food processor) to rub the fat into the flour until the mixture resembles coarse breadcrumbs. Do not overwork the fat.
  2. Add Liquid and Chill: Gradually drizzle in the iced water, mixing quickly with a fork until the dough just comes together into a cohesive mass. Shape the dough into a disc, wrap tightly in cling film, and refrigerate for a minimum of 30 minutes.
  3. Sauté Leeks: Melt 2 Tbsp butter in a skillet over medium heat. Add the sliced leeks and a pinch of salt. Cook gently for 8–10 minutes until they are soft and translucent, but not brown.
  4. Make the Roux and Thicken: Sprinkle 2 Tbsp flour over the leeks and stir well for 1 minute. Slowly whisk in the warm milk and chicken stock until smooth. Bring the mixture to a gentle simmer, stirring constantly, until the sauce thickens significantly.
  5. Finish Filling Base and Cool Completely: Stir in the double cream, thyme, salt, and white pepper. Remove from heat and gently fold in the diced cooked chicken and ham. Transfer the filling to a shallow bowl and refrigerate until completely cold. Warm filling will result in a soggy pasty.
  6. Roll and Cut: Preheat oven to 400°F / 200°C. On a lightly floured surface, roll the chilled pastry out to about 1/8 inch (3 mm) thickness. Using a 9-inch (23 cm) round cutter, cut out 6 equal circles.
  7. Fill and Seal: Place a generous portion of the cold filling mixture onto one half of each pastry circle, leaving a clear border of about 1 inch (2.5 cm). Brush the edges of the pastry with the egg wash (1 beaten egg mixed with 1 tsp milk). Fold the empty half over the filling to create a half-moon shape.
  8. Crimp, Glaze, and Vent: Press the edges firmly together to seal, then crimp the edges tightly using your thumb and forefinger. Place the pasties onto the prepared baking sheet. Brush the tops evenly with the egg wash. Use a sharp knife to pierce two small steam vents into the top of each pasty.
  9. Bake and Rest: Bake for 25–30 minutes, rotating the tray halfway through, until the pastry is deep golden brown and sounds hollow when tapped. Allow the pasties to cool slightly on the tray before serving.