Rub the butter
lightly into the flour with your finger tips, lifting the mixture while
rubbing to keep it cool and as airy as possible. Continue until the
mixture resembles fine breadcrumbs.
Add the sugar to
the dry ingredients and mix in well.
Beat the egg
yolks together and add the cold water. Make a well in the centre of the
flour and stir in the egg mixture with a knife to produce soft dough.
Turn the dough
onto a floured board and kneed lightly until smooth. Wrap in cling film
and refrigerate until ready roll out.
Heat the oil or
butter in a pan and cook the chicken, carrots and leeks gently for 4-5
Add the bay
leaves, seasoning, white wine and water to the pan. Bring to the boil,
cover and cook for 10-15minutes until the carrots and leeks are tender.
Uncover and allow
some of the cooking juices to evaporate until vegetables and chicken
Stir in the
herbs. Set aside and allow to cool.
Preheat the oven
Roll out the
pastry on a well floured work surface.
Line a large pie
dish with the pastry and cut a lid for the top.
Spoon in the
filling and cover with the top crimping down the edges, cut a little
hole in the centre to allow the steam to escape.
Bake for 35-40
minutes until pastry is golden.