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 créme fraîche, 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 (measuring 25cm x 17cm).

4

Preheat the oven to 200°C, fan 180°C, gas mark 6. Unroll one sheet of the pastry, keeping the others covered, and mist all over with 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.

5

To freeze, allow the second pie to cool completely, then cover with clingfilm followed by kitchen foil and freeze for up to 3 months. To serve, preheat the oven to 200°C, fan 180°C, gas mark 6 and reheat the pie from frozen for 1 hour, until it’s piping hot throughout.