Photo of Pork & leek pie by WW

Pork & leek pie

9
9
9
SmartPoints® value per serving
Total Time
1 hr 15 min
Prep
10 min
Cook
1 hr 5 min
Serves
8
Difficulty
Easy
A crisp, golden filo-topped pie is always a crowd-pleaser, and this tasty pork, leek and mustard version is no exception.

Ingredients

Calorie controlled cooking spray

28 spray(s)

Pork Loin Steak, Lean, raw

1000 g, cut into large cubes

Onion(s)

1 large, finely sliced

Leek

1000 g, trimmed and thinly sliced

Garlic

2 clove(s), finely sliced

Sage, fresh

14 g, leaves, roughly chopped

Plain White Flour

20 g

Chicken stock cube(s)

½ cube(s), 200ml stock

Yeo Valley 0% Fat Crème Fraîche

200 g

Wholegrain Mustard

2 tablespoons, level

Filo Pastry

6 sheet(s), large

Instructions

  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 serve Steam 320g Tenderstem broccoli or fine green beans, and serve alongside one of the cooked pies.
  6. 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.