Name: Quick Pork, Leek And Mustard Pie
Ingredients: 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; 1 375 g pack ready-rolled puff pastry; Milk or egg; to glaze; 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains, Eggs		Can’t, Cook, Won’t, Cook	1	servings

INGREDIENTS

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
1		375 g pack ready-rolled puff pastry
		Milk or egg; to glaze
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

INSTRUCTIONS

FOR THE FILLING
FOR THE PASTRY CRUST
FOR THE LEMON GLAZED CARROTS
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.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

A Message from our Provider:

“There is more to Jesus than anyone has so far discovered”