The best delicious Quick Pork, Leek And Mustard Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Quick Pork, Leek And Mustard Pie recipe today!
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FOR THE FILLING
1 tb Oil
1 Medium-sized leek
225 g Pork loin
15 g Flour
1 200 ml carto fromage frais
1 tb Milk; (1 to 2)
1 tb Dijon mustard
1 tb Wholegrain mustard
A small bunch fresh tarragon
-or 1 tsp
; dried
Salt and pepper
FOR THE PASTRY CRUST
1 375 g pack ready-rolled puff
-pastry
Milk or egg; to glaze
FOR THE LEMON GLAZED CARROTS
300 g Carrots; washed and scraped
25 g Butter
Finely grated zest and juice
-of 1 lemon
2 ts Brown sugar
1 tb Chopped fresh parsley
Freshly ground black pepper
Preheat oven to 220c/425f/Gas 7.
1 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).
2 With a sharp knife, score a criss-cross pattern on top of the pastry,
taking care not to cut right through.
3 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.
4 Trim and halve the leeks lengthways and slice thinly. Cut the pork into
thin strips.
5 Heat the oil in a frying pan. Fry the meat for 2-3 minutes, stirring
frequently until the pork is browned all over.
6 Add the leeks to the pan and fry for another two minutes until the leeks
have softened.
7 Pass the carrots through the blitzer into shreds. Stir the flour into the
pan and cook for 1-2 minutes.
8 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.
9 For the Carrots: Melt the butter in a saucepan and stir in a little lemon
juice and zest, sugar and pepper.
10 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.
11 Spoon the pork mixture onto the plate. Remove the pastry from the baking
sheet with a fish slice and place on top. Serve with the carrots.
Yields
1 servings
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