You’ll Need
For the Filling
150g yellow split peas, soaked overnight
1 onion, quartered
1 carrot, cut into chunks
1 bay leaf
600g pork shoulder, cut into 2cm pieces
1 tbsp vegetable oil
1 tbsp English mustard
250ml hot chicken stock
1 tsp dried sage
1 tsp cider vinegar
Sea salt and black pepper
For the Suet Crust
300g self-raising flour
140g shredded vegetable or beef suet
1/2 tsp sea salt
170-190ml cold water
1 egg, beaten
Optional but dangerous
Pickled beetroot
Onion gravy
Steamed cabbage
Equipment
One deep heatproof dish with foil and four lightly oiled 12cm pie tins
Method
Drain the soaked peas, cover with fresh water in a saucepan and simmer with the onion, carrot and bay for 45-55 minutes until soft.
Drain, discard the bay, mash the peas and vegetables with the mustard, vinegar, salt and pepper.
Toss the pork with the oil, sage and seasoning in the heatproof dish. Air fry at 200°C for 10 minutes.
Add the stock, cover tightly with foil and air fry at 160°C for 55 minutes until tender and 75°C in the centre.
Drain off and reserve the pork liquor, then mix the pork with the pease pudding.
Mix the flour, suet and salt, adding enough water to make a soft dough. Divide into four and line the pie tins, keeping dough for lids.
Fill the parcels, add the lids, crimp firmly and brush with beaten egg.
Air fry at 185°C for 20-24 minutes until deeply golden and crisp underneath.
Rest for 5 minutes and serve with the reheated pork liquor as gravy.