Ingredients:

  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

Preparation:

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