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Tip the leeks into the pie dish.
They should fill the pie dish snugly.
Put the fish and peas in the pie dish while you peel and quarter the eggs.
Swiftly roll the dough out to just larger than the pie dish.
Cut out a lid for the pie dish plus a strip to go around the rim.
Spoon the filling into the pie dish and place a pie funnel in the centre.
Trim to about 2cm larger all round than the pie dish (or cut discs large enough to cover individual dishes).
On a lightly floured surface, roll out the pastry until it is about 6cm larger than the pie dish.
Brush the rim of the pie dish lightly with beaten egg and lay the strips around the rim.
Mix together the egg yolks and double cream, and use this to brush the sides of the pie dish.
When the dough is thin enough for molding, simply peel back one side of the plastic, and invert the exposed dough into the pie dish or tart pan.
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