Cider-Glazed Pork and Apple Suet Parcels

Ingredients

• self-raising flour250 g
• shredded suet100 g
• salt1 tsp
• cold water120 ml
• minced pork350 g
• apple, finely diced1 large
• small onion, finely chopped1
• dry cider100 ml
• black pepper1 tsp
• sage, finely chopped1 tbsp

Method

1. 1Mix the flour, suet, and salt with cold water to form a pliable dough, then rest it while you prepare the filling.
2. 2Cook the onion in a dry pan for a few minutes until softened, then add the pork and brown lightly.
3. 3Add the apple, sage, pepper, and cider, then simmer until the mixture is moist but not watery.
4. 4Roll out the dough and cut into 4 large circles.
5. 5Divide the filling among the circles, brush the edges with water, and seal into tight parcels.
6. 6Steam or gently simmer the parcels for 18 to 20 minutes until cooked through and springy, then rest for 2 minutes before serving.

Tips

• Keep the filling fairly dry so the dough stays tender rather than soggy.
• Seal the parcels firmly; a little overlap on the edge helps prevent leaks.
• Serve with a sharp mustard dressing or a spoonful of onion relish for contrast.

Nutrition