Pork Pot Pies

Peel potatoes, chop and boil to make mash Dice onion, capsicum, celery and carrot In a large pan add 2 tbsp oil, heat to medium high. Cook pork pieces for 5 minutes or until golden. Set aside. Add 1 tbsp oil and add all vegetables and cook for 5 minutes or until soft. Add Dijon mustard and mix well. Add wine and chicken stock and lower temperature to low and cook for 30 minutes. Add cream and allow to thicken slightly. In 2 dishes put pork into bowls and cut out a circle from your puff pastry sheet the size of dish your using and seal it over the filling. Cut 2-3 slits to allow steam to escape. Cook for 30 minutes or until golden in colour. When potatoes cooked mash with butter and milk and serve as a side with your pork pies.