Combine in a bowl: mustard, mustard seeds, soya sauce, salt and pepper.
Put the pork skewer in a plate, pour the sauce, cover it with a food membrane and store in a fridge over night.
Cut 2 pieces of rough-puff pastry at the size of pork skewer and carefully remove the stick from meat.
Spread the cheese on pork and carefully cover it with rough-puff pastry. Brush the oil on the pie for a glaze finish.
Bake at 180⁰C for 25-30 minutes.
