Ingredients:
340g flour
180g lard
pinch of salt
1 tsp baking powder
6 leeks
4 slices of bacon
black pepper, to taste
2 tbsp butter
Method:
Cube the lard then sift the flour, salt and baking powder into a bowl. Rub the lard into the flour mixture until the mix resembles fine breadcrumbs. Now add just enough cold water to bring the mixture together as a dough.
Turn the dough onto a lightly-floured work surface and cut in half. Roll the two halves out until they are the same size as large dinner plates.
Wash the leeks before chopping them finely. Lift one piece of pastry and lay on a lightly-greased baking tray then scatter the leeks over the top (leave the edge of the pastry clear, however). Lay the bacon on top of the leeks then season with salt and black pepper before dotting the butter on top. Lay the second piece of pastry on top then crimp down the edges to seal with the tines of a fork. Prick the top of the pasty with the fork to make steam holes then transfer to an oven pre-heated to 180°C and bake for about 40 minutes, until the pastry is golden and the contents are cooked. Serve hot.
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