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Old 02-06-2005, 09:01 PM
Duckie
 
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Default Quick Pork, Leek And Mustard Pie

Quick Pork, Leek And Mustard Pie

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Serving Size : 1 servings.
Category : Pork


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***FOR THE FILLING***
1 tablespoon oil
1 medium-sized leek
225 grams pork loin
15 grams flour
200 milliliter carto fromage frais
1 tablespoon milk -- (1 to 2)
1 tablespoon dijon mustard
1 tablespoon wholegrain mustard
a small bunch fresh tarragon or 1 tsp
-- dried
salt and pepper
***FOR THE PASTRY CRUST***
375 grams pack ready-rolled puff pastry
milk or egg -- to glaze
***FOR THE LEMON GLAZED CARROTS***
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



Ready, set, cook!



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.


Nutritional Information: 705 Calories (kcal); 43g Total Fat; (54%
calories from fat); 34g Protein; 46g Carbohydrate; 127mg Cholesterol;
558mg Sodium



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