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MAKE THE FILLING FIRST:
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1. Thoroughly clean the leeks cut the white parts into thick rings and scald in boiling water.
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2. Fry the bacon in its own fat in a saucepan.
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3. Drain the leeks, add to the bacon, cover with boiling water, season and cook until the leeks are fairly soft.
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NOW MAKE THE PASTRY:
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1. Bring the water to the boil, take from the heat and quickly dissolve the dripping in it.
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2. Put the flour in a basin, make a well in the center, add the liquid and salt and quickly work in the flour, using a wooden spoon.
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3. When the dough is firm, roll out on a floured board, cut off enough to cover the pie dish and line the sides of the dish with the remainder.
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4. Put in the filling, cover with the remaining pastry and make a large hole in the center of the pastry.
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5. Glaze with beaten egg and bake in a hot oven (450°F) until the pastry is light brown.
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6. Mix remaining beaten eggs with the milk and make custard.
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7. Take the pie from the oven and pour in the egg and milk custard through the opening,
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8. Cover the opening with a piece of pastry, return the pie to the oven to bake very slowly (300°F) until the custard has set.
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TIP:
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Cooked chicken may also be added to the pie filling.
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