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["Preheat oven to 400u00b0F. Arrange 4 ramekins on a baking tray.", "Toss pork in flour, shaking off excess. In a large frying pan, heat 1 tbsp oil and butter over high heat. Fry pork for 3-4 mins, until browned all over. Set aside.", "Add remaining oil to pan. Saute shallots, bacon and carrot for 3-4 mins, until shallots are golden. Return pork to pan along with cider and 1 cup water. Bring to a boil then reduce heat and simmer for 45-50 mins, until meat is tender. Stir in 2 tbsp creme fraiche then mustard. Simmer for 3-5 mins, until thickened slightly. Stir in pickles and sage. Season. Let cool slightly then spoon into ramekins.", "Cut 4 ""lids"" from puff pastry. Cover ramekins with lids, pressing edges with a fork to seal. Use a sharp knife to cut a steam vent in each center. Brush with remaining creme fraiche. Bake for 15-20 mins, until puff pastry is puffed and golden brown. Serve with salad or vegetables."]
