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By Peter Brears
Published 2008
Chop and then grind the pork, dates, yolk, saffron, clove, black pepper and sugar to a smooth paste, moistening it with a little of the chicken stock, then stir in the currants.
Roll out the dough, and cut into eight 4-inch/10cm rounds. Spread the mixture on four of the rounds, leaving the edges clear. Dampen the edges, cover with the remaining rounds, and seal the edges, excluding all