Firstly off the ends of the leeks. Then them into small round slices. the olive oil in a large frying-pan, then the sliced leeks and until soft. Put these to one side and while they’re cooling you can get going with the pastry. out the flour into a large mixing bowl. Then add the butter by into small pieces, and then do the same with the vegetable fat. Now it together with the pastry blender or just use your hands. When it falls through your fingers in coarse crumbs add the cold water, a little at a time, and until the mixture begins to come together. Then it and when it pulls into a single piece of dough, allow to for about thirty minutes. Once chilled, some flour onto your work surface. Then off the third of the pastry and it into a circular shape of about twenty centimetres across. This will be used to make the pie lid. Check it extends just beyond the edges of your baking tin. Now out he remaining pastry into a form of a bigger circular shape about thirty-five centimetres in diameter. The pastry needs to completely lie in the tin, and the easiest way to do this to it in half and half again. This makes it easy to and stops it splitting as you it around the tin. it gently into the edges to make it fit. Now put it aside to chill further while you’ll continue making the pie filling.
the sausage meat from the skin and into a large bowl. Then onto the chicken. Cut across the breast fillets and add to the sausage meat. Next the bacon into small pieces and put into the bowl. Next add the cooked leeks, them into the mix and follow up by in a zest of a whole lemon. It’s time for the breadcrumbs now, so place the bread in the blender and it into the bowl. an egg and pour about half into the mixture to it and set the rest aside. Finally with salt and pepper and give it a really good mix. When it’s thoroughly blended bring back the chilled pastry and the meat into it. Now brush the edges with the remaining beaten egg and place the pastry lid on top. the edges tight to seal the pie. Then off the excess pastry by running a knife along the backing-tin top. It’s the finishing touches now, so make a small hole in the centre of the pie and the top with egg. It’s now ready to go into the preheated oven and for ninety minutes. When that’s done allow it to before turning it out, cutting a generous slice and serving cold with a simple salad.