Melt butter inside a fry pan over medium heat. Add leeks and pork. Prepare for several minutes or until leeks are soft. Add chicken. Prepare, stirring from time to time, for six to eight minutes or until browned.
Sprinkle flour over chicken mixture. Prepare, stirring, for one minute. Remove from heat. Gradually add cream, stirring until well combined. Stir in mustard. Go back to heat. Provide the boil. Reduce heat to low. Simmer for five minutes or until sauce is thickened. Refrigerate until cold.
Convey a baking tray into oven. Preheat oven and tray to 200C. Grease and line a 22cm (base) loose-based springform cake pan.
Use 2 sheets of pastry to line base and sides of pan. Spoon chicken mixture into pastry. Use remaining pastry to pay for filling. Cut a mix in center. Poke a cake funnel through (if using). Fold pastry around sides of pan over pastry lid. Press to close. Brush with egg. Place onto baking tray. Bake for fifteen minutes. Reduce heat to 180C. Bake for any further half an hour or until golden. Are a symbol of ten minutes. Serve.
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