You’ll Need
For the Filling
450g pork tenderloin, cut into 1cm dice
100g pitted prunes, finely chopped
1 small shallot, finely diced
1 tbsp Dijon mustard
2 tbsp creme fraiche
1 tsp dried thyme
½ tsp sea salt
½ tsp black pepper
For the Parcels
2 x 320g sheets ready-rolled puff pastry
1 egg, beaten
1 tsp poppy seeds
To Serve
Dressed watercress
Extra Dijon mustard
Optional but dangerous
Cornichons
Creamy mash
A glass of dry cider
Method
Mix the pork, prunes, shallot, mustard, creme fraiche, thyme, salt and pepper.
Cut eight 14cm squares from the pastry, rerolling trimmings if needed.
Place a compact mound of filling in the centre of each square.
Brush the edges with egg, bring the corners together and seal every seam firmly.
Chill the parcels for 20 minutes while you preheat the air fryer to 185°C.
Brush with beaten egg, sprinkle with poppy seeds and cut a tiny steam vent in each.
Air fry in batches for 15-18 minutes until puffed and deeply golden.
Check the centre of the pork filling has reached 75°C.
Rest for 4 minutes before serving with watercress and mustard.