Get ready to transform your dinner table with a mouthwatering British classic that combines tender pork, sweet leeks, and a zingy mustard kick! This Quick Pork Leek and Mustard Pie is not just another recipe - it's a culinary adventure that will transport your taste buds to the cozy kitchens of the British countryside. In just 45 minutes, you'll create a golden, flaky masterpiece that looks like it took hours to prepare, making you the ultimate home chef superhero!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 1 lb pork tenderloin, diced
- 2 leeks, sliced
- 1/4 cup Dijon mustard
- 1 sheet puff pastry
- 1 egg, beaten
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your pie bakes evenly and gets a nice golden crust.
- Prepare the ingredients by dicing the pork tenderloin into bite-sized pieces and slicing the leeks into thin rounds. Rinse the leeks under cold water to remove any dirt or grit, then drain well.
- In a large skillet, heat a drizzle of oil over medium-high heat. Add the diced pork tenderloin to the skillet, seasoning it with salt and pepper. Sauté the pork for about 5-7 minutes, or until it is browned on all sides and cooked through.
- Once the pork is cooked, add the sliced leeks to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the leeks are softened but still retain some texture.
- Remove the skillet from heat and stir in the Dijon mustard, mixing well to coat the pork and leeks evenly. Taste the mixture and adjust the seasoning with more salt and pepper if necessary.
- Roll out the sheet of puff pastry on a lightly floured surface to ensure it's large enough to cover your pie dish. You want it to be about 1/8 inch thick.
- Transfer the pork and leek mixture into a pie dish, spreading it out evenly. Carefully lay the puff pastry over the top of the filling, pressing down the edges to seal. You can trim any excess pastry and use it to create decorative shapes or a border if desired.
- Make a few small slits in the pastry to allow steam to escape during baking. Brush the top of the pastry with the beaten egg to give it a lovely golden color once baked.
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and golden brown.
- Once the pie is done, remove it from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy your Quick Pork Leek and Mustard Pie!
Tips
- Choose a high-quality pork tenderloin for the most tender and flavorful filling.
- Make sure to thoroughly rinse your leeks to remove any hidden dirt between the layers.
- Don't skip brushing the egg wash on the pastry - this creates that irresistible golden-brown shine.
- Let the pie rest for a few minutes after baking to allow the filling to set and make cutting easier.
- For extra flavor, try adding a pinch of fresh thyme or rosemary to the pork and leek mixture.
- Use cold puff pastry and handle it minimally to ensure a light, crispy crust.
- If you want to make this ahead, you can prepare the filling and assemble the pie earlier in the day, then bake just before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 18g
Protein: 30g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 110mg
