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. Recipe by: Cant Cook Wont Cook