You’ll Need
For the Filling
300g pork mince
300g beef mince
1 small onion, finely diced
150g cooked potato, mashed roughly
1 tsp dried thyme
½ tsp ground allspice
quarter tsp ground cloves
½ tsp ground cinnamon
three-quarter tsp sea salt
½ tsp black pepper
For the Parcels
2 x 320g sheets ready-rolled shortcrust pastry
1 egg, beaten
1 tsp dried thyme
Optional but Dangerous
Tomato ketchup
Cranberry sauce
A cold Canadian lager
Method
Place both minces and the onion in a heatproof dish.
Air fry at 195°C for 8 minutes, breaking up the meat twice.
Stir in the potato, thyme, allspice, cloves, cinnamon, salt and black pepper.
Air fry for 3 minutes more, then cool completely.
Cut eight 15cm circles from the pastry.
Divide the filling between them, fold over and crimp the edges firmly.
Chill for 15 minutes while you preheat the air fryer to 190°C.
Brush with beaten egg and scatter with dried thyme.
Air fry in batches for 11-14 minutes until deep gold and crisp.
Rest for 4 minutes before serving.