Chicken Leek & Mushroom Pie

You will need a loose-bottomed 20cm round flan tin or sponge tin.

Make the pastry: Place the flour in a bowl with a pinch of salt. Cut the butter and vegetable fat into small pieces and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.

Add the water and milk and bring the mixture to a ball, adding a little more water if necessary. Chill for 30 minutes.

Melt the butter in a frying pan and fry the chicken for 3-4 minutes on each side.

Add the bacon, leeks and mushrooms for 3-4 minutes until just tender but not browned. When soft, add the flour and cook for 1 minute until thickened.

Gradually add the milk, stirring well until thickened, before adding the next splash of milk. Place the mixture in a bowl to help it cool quickly and add the double cream.

Roll out two thirds of the pastry on a lightly floured work surface to the thickness of about a £1 coin. Lift the pastry over the rolling pin, then drape the pastry over the tin and press into the base and up the sides. Trim the edges. Place in the fridge to chill for 30 minutes.

Roll out the remaining pastry to a circle to make a lid the same dimensions as the pie, place on parchment and chill in the fridge.

Set the oven to 220°C (fan 200°C, gas mark 7).

Fill the pastry case with the cooled chicken filling. Dampen the edge of the pastry case with a little water, then place the pastry lid on top and press down well.

Brush the top of the pie with a little milk to glaze.

Using the point of a knife cut a cross in the centre of the pie to allow the air to escape.

Bake the pie in the hot oven for around 25 minutes or until golden brown. Serve hot or cold.