Sauté the pork and the shallots in the butter, allow to colour then add the wild mushrooms and chopped garlic.
Add the chopped fresh sage and the brandy, reduce and cook off most of the alcohol.
Stir in the flour and mix well, then gradually stir in the chicken stock and the cream. Bring to the boil and simmer for about 30 minutes, until the meat is tender and the sauce thickened. About halfway through cooking, stir in the wholegrain mustard one spoonful at a time. Season with salt and pepper.
Preheat oven to 200°C (180°C for fan assisted oven) Gas Mark 6.
Once the filling is cooked, allow to cool, then spoon into five individual 4" pie dishes. Brushing each filo sheet lightly with olive oil, tear the pastry length ways into long strips around 1.5" wide. Lay on top of each dish in no particular form using your fingertips to peak it in places. Repeat again for each pie with the aim to create a ribboned/ rippled effect.
Lightly dot with melted butter and bake for around 20 minutes until golden brown.
Serve with garlic and parsley roasted new potatoes and griddled green beans.