Instructions: 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.

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