Pork and Leek Pie
found in Mains - Meat Dishes
 | 9 SPs |  | Nut Free |
Prep: 10 minutes
Cook: 1 hour 5 minutes
Difficulty:
Moderate
A crisp, golden filo-topped pie is always a crowd-pleaser, and this tasty pork, leek and mustard version is no exception. If allowed to cool, can be frozen and kept for 3 months.
Ingredients
- 8 sprays calorie controlled cooking spray
- 1kg pork loin, cut into large cubes
- 1 onion, finely sliced
- 1kg leeks, trimmed and thinly sliced
- 2 garlic cloves, finely sliced
- 14 fresh sage leaves, roughly chopped
- 20g flour (plain)
- 200ml chicken stock
- 200g half fat creme fraiche
- 2 tbsp wholegrain mustard
- 6 slice(s) filo pastry sheets
Directions
1
Mist a large nonstick pan with cooking spray and fry the pork, in batches, over a high heat for 2-3 minutes until browned all over. Transfer to a plate with a slotted spoon and set aside.
2
Reduce the heat to medium-low, mist the pan with cooking spray and fry the onions and leeks, covered, for 8-10 minutes, until soft. Add the garlic and sage and cook for 2 minutes, then add the flour and cook for another 2 minutes. Return the pork to the pan.
3
In a jug, combine the stock and creme fraiche, then add this mixture to the pan with the mustard. Bring the mixture to the boil, then reduce the heat and simmer for 2 minutes. Divide the filling between 2 large pie dishes.
4
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Unroll one sheet of the pastry, keeping the others covered, and mist all over the cooking spray. Scrunch and place on top of one of the pies. Repeat so you have 3 sheets on each pie. Mist again with cooking spray then bake both pies for 30-35 minutes until the pastry is golden brown.
