Pastry

• To make the pastry, sift the flour into a bowl and season well

  Warm the milk, water and lard until the lard has melted. Bring just to the boil and pour onto the flour mix, stir well, then add the egg and mix again. until combined.

  Set aside for 30 minutes

  Turn onto a floured surface and knead for 3-4 mins

  Roll the dough out to about 2/3mm

  Save enough pastry for a lid if you want instead of a cheese top. Blind bake @ 170c for 20 min with baking beans then leave to cool.
• Add the mushrooms to a pan a toast until halved in size and browned.

  Remove and keep in a bowl
• Using the Chicken Fat Fry off the onion and Leeks until softened, then add the flour to create a roux.
• Add the Ale, stir into the roux, then a little of the stock and cook for 4 mins, adding the stock gradually means you get the perfect consistency and dont make the filling too thin.
• Then add the Chicken, some cheese (not all of it) and the Thyme and season well, taste as you go.
• Spoon the mixture into the Pie cases, Don't be shy,lets deep fill these pies.

  Generously top the pies with grated Cheddar
  
• Back in the oven and bake at 180c until pastry is golden. Roughly 15 minutes.
• When done, garnish with a little chopped Parsley, and enjoy!