Pork and leek pie
Pork medallion or loin steak, raw
1000 g, cut into 3cm cubes
4 whole, trimmed, thinly sliced
2 clove(s), crushed
2 tbs, leaves, chopped
Chicken stock cube
2 individual, to make 1½ cups (375ml) stock
Light sour cream
1 cup(s), (250ml)
Whole grain mustard
6 x 3 second spray(s)
- Lightly spray a large, deep non-stick frying pan with oil and heat over high heat. Cook pork in 4 batches, turning occasionally, for about 4 minutes, until evenly browned. Transfer to a bowl and set aside.
- Reduce heat to medium-low and lightly spray pan again with oil. Add leek, cook, stirring occasionally, for 6-8 minutes or until soft. Add garlic, sage and flour, cook, stirring for a further 2 minutes.
- Return pork and any resting juices to the pan. Stir in stock, sour cream and mustard and bring to the boil. Reduce heat and gently simmer for 2 minutes. Transfer mixture to 2 ovenproof dishes (measuring about 27cm x 17cm).
- Lightly spray 4 filo sheets with oil, then gently scrunch and place over pork mixture in 1 dish. Repeat with 4 more filo sheets and place over pork mixture in second dish.