Stuffed Pork Ears

For the stuffed pig ears, grind the drunken pastry filling in a food processor to a coarse paste.

Roll out the dough on its baking paper and dust with a little flour. Spread the filling evenly over the pastry to all corners and, using the baking paper, roll the pastry in from both sides towards the center so that it looks as if there are two long rolls side by side.

Gently squeeze a little so that the dough does not roll up again, but the shape is maintained.

Wrap loosely in the baking paper and chill for 30 minutes.

Preheat the oven to 200°C (gas mark 6).

Remove the double roll of dough from the fridge, unwrap from the paper and carefully cut into 1cm wide slices with a small sharp knife.

Bake the pork ears on a non-stick baking tray for 15 minutes until golden.

Cool slightly on a cooling rack and serve sprinkled with powdered sugar (or a mixture of powdered sugar and cinnamon).

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