Ingredients:

  • 300g All-purpose (Plain) Flour
  • 100g Unsalted Butter (cold, cubed)
  • 50g Vegetable Shortening/Lard (cold, cubed)
  • 1 teaspoon Fine Sea Salt
  • 4 – 6 tablespoons Ice Water
  • 400g Cooked Chicken Breast (diced)
  • 150g Smoked Ham (diced)
  • 2 large Leeks (sliced)
  • 2 tablespoons Unsalted Butter (for sautéing)
  • 2 tablespoons All-purpose (Plain) Flour (for roux)
  • 50 ml Dry White Wine or Chicken Stock
  • 100 ml Whole Milk
  • 50 ml Crème Fraîche or Double Cream
  • 1 teaspoon Fresh Thyme Leaves
  • ½ teaspoon Black Pepper
  • Salt (to taste)
  • 1 Large Egg (beaten, for glaze)
  • 1 teaspoon Milk (for glaze)

Instructions:

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
  2. Cut in the Fat: Add the cold, cubed butter and shortening. Use fingertips or a pastry blender to rub the fat into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of fat remaining.
  3. Bind the Dough: Gradually add the ice water, mixing gently with a knife or fork until the dough just comes together. Do not overmix.
  4. Chill: Form the dough into a smooth disc, wrap tightly in cling film, and refrigerate for a minimum of 30 minutes.
  5. Sauté the Leeks: Melt butter in a large frying pan over medium heat. Add the sliced leeks and a pinch of salt. Cook gently until soft and translucent (about 8-10 minutes).
  6. Build the Sauce Base: Sprinkle the flour over the softened leeks and cook, stirring, for 1 minute (making a quick roux).
  7. Add Liquids: Deglaze the pan with the wine or stock. Slowly whisk in the milk until the mixture thickens slightly. Simmer for 2 minutes.
  8. Finish the Filling: Stir in the crème fraîche/cream, cooked chicken, ham, thyme, pepper, and check seasoning (add salt only if necessary). The filling should be thick.
  9. Cool Completely: Transfer the filling mixture to a shallow dish and refrigerate until completely cold.
  10. Prepare Dough: Divide the chilled dough into 6 equal portions. Roll each portion into a rough 9-inch (23 cm) circle, about ⅛ inch (3 mm) thick.
  11. Fill the Pasties: Spoon approximately one-sixth of the cold filling onto one half of the circle, leaving a 1-inch (2.5 cm) border.
  12. Seal and Crimp: Brush the edges of the pastry with the egg wash. Fold the unfilled side over the filling to form a semi-circle. Press the edges firmly to seal, then crimp tightly using a fork or traditional folding technique.
  13. Glaze and Vent: Place pasties on a lined baking tray. Brush generously with the egg wash mixture. Cut a small steam hole in the top of each pasty.
  14. Bake: Preheat oven to 200°C / 400°F. Bake for 15 minutes, then reduce the temperature to 180°C / 350°F and continue baking for another 20–25 minutes, or until the pastry is deep golden brown.
  15. Cool: Allow to cool slightly on a wire rack before serving warm.