On Saturday evening I was only cooking for myself so I decided to use one of my lovely little individual pie dishes to make myself a pie. Rather than following a set recipe I decided to cobble something together from some complimentary ingredients.
Pork and leek go very well together, as do tarragon, cream and wholegrain mustard, so I figured that I couldn’t go wrong bunging them all together with a lovely puff pastry crust. So that’s what I did!
Makes 1 pie
2-3 tablespoons of olive oil
250g of pork loin, trimmed and chopped into bite-sized pieces
1 large leek, sliced
100g of frozen petit pois
1 garlic clove, finely chopped
2 tablespoons of fresh tarragon leaves, whole
250ml of vegetable stock
100ml of double cream
1-2 teaspoons of wholegrain mustard
Sufficient puff pastry for a lid (or a base and a lid if you prefer)
Flour for dusting
Salt and black pepper
Pre-heat the oven to 200.
In a frying pan heat the olive oil over a medium heat and gently fry the leek and garlic until starting to soften.
Add the pork and increase the heat slightly, cooking until the pork is nicely browned all over.
Add the stock (I added 200ml at first so that the sauce would be slightly thicker) and then pour in the cream, stirring it well in. Then add the mustard, tarragon leaves and peas. Stir well to combine all of the ingredients and simmer for 10 minutes or so, until the sauce has thickened but is still creamy, and the peas are cooked through. (you may need to fiddle with the levels of stock and cream – see how it goes.)
Once the sauce has thickened remove the pan from the heat and spoon the contents into the pie dish.
Roll out the pastry to approximately the right size, brush the edges of the pastry dish with a little milk and fit the lid, trimming off any excess. Press down the edges of the pastry with a fork and then brush the lid with milk. Finally make a couple of steam holes in the lid and pop in the oven.
Cook for 30 minutes, until the pastry lid is puffed up and golden.