Ingredients
1 Leek (Outer Leaves Only)
350g (12oz) Minced Pork 15% Fat
25g (3 Tbsp) Pine Nuts
1 (35g) Shallot
½ Tsp Salt
8 Black Peppercorns
1 Tsp Fennel Seeds
1 Tsp Dried Thyme
1 Tbsp Olive Oil
For the Cider Sauce:
50g (3 Tbsp + 1 Tsp) Butter
1 Pear
175ml (¾ Cup) Dry Cider
Salt, To taste
Directions
1
Mix together the minced pork, pine nuts, thyme, and salt in a bowl.
2
Roughly crush the black pepper and fennel seeds in a spice grinder or pestle and mortar, and then add them to the pork.
3
Peel the shallot and then dice it as finely as you can and add it to the sausage mix.
4
Cut the leek into 12-15cm (5-6") lengths and cut them lengthways to the centre of the leek and then separate them into individual leaves of leek, you will need 8 of these.
5
Separate your pork mix into 4 portions.
6
Now take 2 pieces of leek and lay them next to each other., add in a portion of the pork, spread out like a sausage and then roll up!
7
Repeat with the remaining ingredients and then place on a baking tray lined with baking parchment. Ensure the seam is at the bottom.
8
Drizzle over the olive oil and then place the tray in the oven and cook at 200°C or 400°F for 20 minutes.
9
Whilst this is cooking place the butter for the sauce into a small (15cm or 6") saucepan and melt over a medium-high heat.
10
Peel the pear, then core and chop into 1cm chunks and add it to the butte, then cook for 5 minutes stirring regularly.
11
Turn up the heat to high and pour in the cider, and reduce by half.
12
Blend the pear with either a stick blender or a mini blender and season with the salt to taste before serving over the stuffed leeks.
13
To Cook in an Air Fryer:
14
Spray the basket of the air fryer with oil.
15
Add the leeks making sure that the seal is at the bottom, spray them with oil and cook for 12-15 minutes at 180°C or 350°F.