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Pork, Leek And Mustard Pie

1 tablespoon oil
1 medium-sized leek
225 grams pork loin
15 grams flour
1 200 ml carton fromage frais
1 to 2 Tbsp milk
1 tablespoon Dijon mustard
1 tablespoon wholegrain mustard
a small bunch fresh tarragon or 1 tsp dried
salt and pepper

375 g pack ready-rolled puff pastry
milk or egg, to glaze

300 grams carrots, washed and scraped
25 grams butter
finely grated zest and juice of 1 lemon
2 teaspoons brown sugar
1 tablespoon chopped fresh parsley
freshly ground black pepper

Preheat oven to 220c/425f/Gas 7.

Unroll the pastry onto a chopping board. Using a small plate as
a template, cut a circle about 12cm/5" in diameter (about saucer
size). With a sharp knife, score a criss-cross pattern on top of
the pastry, taking care not to cut right through. Place onto a
baking sheet. Brush with milk or egg and cook towards the top of
the oven for 5-7 minutes until well-risen and golden brown.

Trim and halve the leeks lengthways and slice thinly. Cut the pork
into thin strips. Heat the oil in a frying pan. Fry the meat for
2-3 minutes, stirring frequently until the pork is browned all
over. Add the leeks to the pan and fry for another two minutes
until the leeks have softened.

Pass the carrots through the blitzer into shreds. Stir the flour
into the pan and cook for 1-2 minutes. Blend the fromage frais
with the milk in a bowl. Stir into the pan and add the mustards,
seasoning and tarragon. Leave to simmer for five minutes.

Melt the butter in a saucepan and stir in a little lemon juice and
zest, sugar and pepper. Stir in the carrots and cook for 10-12
minutes over a high heat until sugar coated and glossy. Stir in
the parsley to finish.

Spoon the pork mixture onto the plate. Remove the pastry from the
baking sheet and place on top. Serve with the carrots.


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