Entrée Pies: Pork Leek by Recipe Cottage

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	Pork Leek

		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.