Preheat the oven at 170°C, with extra heat on the top and bottom oven elements. In a large bowl, place all the materials minced, add salt and stir. In a bowl, add the creme fraiche, mustard and honey. Beat into a homogeneous mixture to create a sauce. Choose a deep baking pan if you want the pie to be juicier or a shallow one if you want it dryer. Add the vegetables in the baking pans, pour the sauce on top and cover well with the fresh KANAKI puff pastry. Open small holes on the pie surface. Bake in the oven at the bottom rack until golden brown.