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1
Melt the butter in a shallow frying pan and saute the leeks over a medium heat for 5 minutes until slightly softened.
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2
Add mince and stir constantly for 5 minutes until browned.
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3
Stir in the milk, chicken stock, sage. lemon juice, and seasoning.
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4
Bring to the boil, cover and simmer for 10 minutes.
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5
In a small bowl mix the cornflour with 2 tbsp water to form a smooth paste, then stir into the cream.
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6
Stir the cream mixture into the mince, simmer for another 5 minutes, then remove from the heat and allow to cool for about 20 minutes.
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7
On a lightly floured surface roll out half the pastry and trim to a rectangle measuring 30x18 cm (12x7 inches).
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8
Roll the rest of the pastry into a rectangle about 2.5 cm (1 inch) longer and 2.5 cm (1 inch) wider and cut slashes 2.5 cm (1 inch) apart in the centre leaving a border of about 4 cm (1.5 inches) all around.
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9
Place the first piece of pastry on a lightly greased baking tray.
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10
Spoon the filling over evenly leaving a 2.5cm (1 inch) border.
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11
Brush the border with water then cover the filling with the other piece of pastry.
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12
Trim the edges then crimp together.
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13
(It can now be chilled or frozen).
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14
Preheat the oven to 220C / 425F / Gas 7.
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15
Brush the pastry with the egg yolk and bake at the top of the oven for about 25 minutesuntil golden brown.
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16
Serve.
