You’ll Need
For the Pork Filling
500g pork shoulder, very finely chopped
150g pork belly, very finely chopped
1 tsp sea salt
1 tsp cracked black pepper
½ tsp ground mace
½ tsp dried sage
2 tbsp cold pork or chicken stock
For the Parcels
2 x 320g sheets ready-rolled shortcrust pastry
1 egg, beaten
150ml strong pork or chicken stock
2 gelatine leaves
To Serve
Piccalilli
Pickled onions
Optional but dangerous
English mustard
Chunky chips
A cold pale ale
Method
Mix the chopped pork and belly with the salt, pepper, mace, sage and cold stock.
Cut eight 15cm circles from the pastry, rerolling the trimmings if needed.
Place a compact mound of filling on each circle, draw up the edges and seal into round parcels.
Chill for 20 minutes while you preheat the air fryer to 180°C.
Brush with beaten egg and cut a small steam hole in each top.
Air fry in batches for 17-20 minutes until deeply golden.
Check the centre of the pork has reached 75°C, then cool the parcels.
Soften the gelatine, dissolve it in the hot stock and spoon a little through each steam hole.
Chill until set and serve cold or at room temperature with piccalilli.