Tomato, leek and pesto pie | Savoury pie recipe

Ingredients

• 310 ml (1 1/4 cup) of flour
• 75 ml (1/3 cup) of cold butter, diced
• 30 ml (2 tablespoons) of cold vegetable shortening
• 1 ml (1/4 teaspoon) of salt
• 2 ml (1/2 teaspoon) of ground black pepper
• 30 to 60 ml (2 to 4 tablespoons) of ice-cold water
• 500 g (16 oz) of mozzarella cheese or bocconcini cheese, sliced
• 125 ml (1/4 cup) of freshly grated Parmesan cheese
• 4 to 6 red tomatoes
• 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
• 10 cherry tomatoes
• 125 ml (1/2 cup) of homemade or store-bought pesto
• 15 ml (1 tablespoon) of fresh thyme leaves
• Salt and black pepper to taste