Preheat the oven to 180–190˚C.
Heat two-thirds of the butter in a non-stick frying pan and fry the pork for 8–10 minutes. Add the onions and leeks and continue to fry for a further 5–6 minutes. Season and leave to cool.
Once cooled, place the meat, onions and leeks in a bowl, and add the parsley and MEVGAL Feta Cheese. Beat the eggs with the MEVGAL Dairy Cream, add the mixture to the meat, season again, and stir well.
Cut each pastry sheet into two squares and place one on top of the other. Spoon a good amount of the filling onto the centre of each square and close the parcels by twisting the pastry lightly.