Place the leeks, butter and oil into a stock pot

Place the chicken on top and cover with the stock and water

Put the lid on the pot and place on a high temperature on your stove

Bring to the boil and then reduce the temperature until just simmering

Leave to cook for 90 minutes

Remove the chicken, leaving the leeks and stock in the pot, and set aside

Strain the stock into a large saucepan and set aside the leeks

Place the saucepan onto a high temperature on your stove and bring to the boil

Leave to reduce until you have 250mls of thick stock

Remove from the heat

Shred the chicken from the bone, discarding the skin and bones *

Place the chicken meat into a large bowl, with the leeks

Add the stock and mix together before seasoning to taste

Add the eggs and tarragon and mix in

Place the flour and salt into a mixing bowl

Slowly add the water, mixing with your hands, until a soft pastry forms

Turn out onto a lightly floured surface and knead gently

You may want to wet your hands if the pastry is too stiff

Divide the pastry into 3 equal portions (mine weighed 130g each)

Roll each portion into a ball

Roll each ball into a 1cm high disc

Set aside to rest for 10 minutes

Place the lard into a small bowl

Place into the microwave to melt – you may need to repeat this stage as you go along

Brush one of the discs with lard

Top with the second disc, and brush with lard

Top with the third disc and set aside

Leave to rest for 10 minutes

Roll out the pastry to 5mm thick

Brush the top with lard

Place an 80mm wide glass in the middle of the disc – do not press down

Cut 8 slits into the pastry, using the glass as a guideline, leaving the middle uncut, each slit equally spaced apart to make 8 leaves

Remove the glass and fold the leaves up into the middle

Turn the pastry seam side and rest for at least 10 minutes

Preheat the oven to 180° Celsius

Brush melted lard onto the bottom and rim of a round oven proof dish

Roll out the pastry to about 5cm more than the width of the dish

Cut out a disc to cover the top of the dish, with a 2cm overlap

You should be left with the 3cm extra bit of pastry

Cut a slit in this and place on the rim of the dish, pressing down firmly

Place the filling into the dish

Place the pastry on top of the filling

Press the edges of the pastry together

Use a fork to create a nice pattern and to make sure the seal is tight

Trim the edges to neaten it up

Cut a vent into the middle of the pastry

Brush melted lard over the top of the pastry

Bake for 35 minutes

Remove from the oven and leave to rest for 15 minutes and serve warm