Vegetarian Lard Pastry Pie

Heat the oven to 200°C (180° fan) 400°F gas 6. Grease 4 individual pie tins.

For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter and lard until the mixture resembles breadcrumbs. Gradually add water, until the mixture just comes together.

Roll out 2/3 of the pastry on a lightly floured surface and cut out 4 rounds, larger than the tins and line the tins.

For the filling: heat the butter in a frying pan and cook the leek and onion for 5 minutes, until softened, but not browned. Cool slightly.

Put into a bowl and stir in the peas, egg and cheese. Spoon into the pastry cases.

Roll out the remaining pastry and cut out 4 lids to cover the pies. Brush the edges of the pastry with egg yolk and cover with the pastry lids, sealing well. Crimp the pastry edges and brush with egg yolk. Sprinkle with sesame seeds. Cut a hole in the top of the pies to allow the steam to escape.