Par-boil the green onions or leeks and drain well.
Fill a pie dish with the green onions or leeks and pork and pour in the milk.
Cover with foil and bake for about 1 hour (dont worry if it looks curdled).
Stir the cream into the eggs, then pour into the dish; allow the pie to cool.
Pre-heat oven to 425°F.
Roll out the pastry on a lightly floured surface to 2 inches wider than the dish.
Cut a 1-inch strip from the outer edge and use this to line the dampened rim of the pie dish.
Dampen the pastry rim with water, cover with the pastry lid and seal the edges well, then using the back of a small knife'knock up' the edges and then flute them using your thumb and the back of a knife.
Make a hole in the centre of the pie and use pastry trimmings to decorate.
Bake for about 25-30 minutes, until risen and golden brown.