Trying NEW Hog Roast Style Pork Parcels

How's everyone doing out there? I hope you're all spot on. Now, I've been shopping to Aldi. Come and have a look what I got. Just having a walk around Aldi and I noticed this was I'm new. Crestwood two hog roast style pork parcels. Pork with sage and onion stuffing topped with apple sauce wrapped in flaky puff pastry sprinkled with parsley. Bake for 35 minutes from frozen, which these are. Got them out the freezer. We got a little traffic light system for um amounts per parcel, oven cooked. Uh suitable for the air fryer, no artificial colors. And uh there's a serving suggestion. Oh, it's raining. Cats and dogs out there. Absolutely thrashing it down. Saw the price. They were £229. So, let's uh take a look at the packaging. We had a quick look at the front with chips as well. Are they look like homecooked chips? Yeah. Let's go around the back. So, we've got some spiel pork in sage and onion stuffing with applesauce encased in puff pastry and sprinkle with added parsley. We've got some nutrition there in more detail. You can study that if you wish. So, um we've got a GB sticker. 360 gram 2* 180 g. There's the ingredients there. We've got some allergens in there. We've got wheat, milk, barley. Uh, so what else have we got in there? What's what pork? It's um pork is 17%. Apple is 8%. Onion stuffing is 1.5%. So that must be the percentages of the whole the the whole sort of hog roast style pork parcel. It's not giving me the actual pork content. It's just giving me a percentage of pork. Well, I hope that is. I hope it's not 17% pork. Do you know if you know if you know what I mean. I hope you understand what I mean. So yeah, I think we might have covered everything. So you can do them in the air fryer, you can do them in the oven. It's up to you. Let's get them open. See what we have got. I missed one percentage out was apple and that was 8%. So let's see if the old one finger technique works. Yes, we did. I just I didn't really check if we had a tab system. I just went straight in with me finger. Um, that's what you get. Oh, there's loads of parsley on that, isn't there? You can see your pork and your apple. Yeah, that's what you get. Yeah, that's it. Right, let's get it in the old oven. So, I'm going to do mine in the air fryer. I'm going to do it on the bake setting. It's just a very small little oven, so there's no point putting me big oven on for such a small thing like that. So, I'm going to do it in there on the on the bake setting. So, I've got it on there for 160. Um, what is the Let's have a look. See what it says. It says fan 200 on there. So, I I will go up a little bit actually. Um, I'll go to about 190 because it's quite a fierce thing this is like. And how long does it say? 30 to 35 minutes. It'll be a lot less with the air fryer. We'll go with 25 minutes for now and we'll see how we get on. So, I was just looking at the front and I made an observation earlier saying they look like nice chips, but on further observation, I would say they were sweet potato fries. It's had uh 25 minutes at 190. So, I'm going to I'm going to see if it's okay inside. I'm going to get it right in. See if it's up to temperature. 63 68. Yeah, that's done. So, don't be um don't be misled. Don't think that these plates are my massive ones. They're not. [laughter] It would be if they were, it would be a massive hog roast style pork parcel. So, I'm going to open it up and we'll have a look inside. You can see the applesauce is oozing out of the top. That's what you get. Look at that in there. I must admit, it's there's your um your applesauce and your pork. It's all mashed up and mixed up in there. Look, hog roast style pork parcels. See a bit of apple sauce there. And there's your other half. Yeah. Who's getting that half? Um well, it's not shar anyway. Let's just say that it's not shar. So, I'm going to try it. How's this for a new seating eating position? I hope you can see me. All right. I did a little bit of a test earlier with my wife was looking through or sitting here actually. So, I should be in short. If I'm not, I'm uh well, I'm not. So, I'm going to I have I was going to say I was cut it in half. I did think about cutting it in half again, but I will because you can guarantee that this is going to be really hot. So, first observation, the actual looking at it itself, I think you just want to pick it up and eat it really in a wie, you know. I don't mean like all it in one down the hatch. Um, now I've opened it up, you know, it's it's not looking too good. You can see the pork is all sort of sort of mushed up for one of a better word. But um I don't eat with my eyes. I know a lot of people do. I don't. I'm going to get stuck in and see what it's like. Oh, that is lovely. I'm picking up the applesauce sweetness. Oh, that is tasty. Mind. Wow, that is lovely. That is hot as well. Look at that. Look at the steam coming off it. I'm going in again. [snorts] That was hot. That's tasty. It is. It's not not salty. The apple sauce is giving it a bit of a sweetness. Probably cutting through the salt. You can see the the bits of um pork there. Look, >> that is lovely. That is lovely. That is really tasty. I'm not picking up any of the parsley sprinkles on top. They've sort of burnt off or cooked off if you know what I mean. It has got a very loose consistency. Is a little bit sweet with the applesauce. It's not too salty. It is tasty. I do like that. I do. I was I was having me doubts at first. I thought, yeah, but yeah, why was I having stupid doubts? It's pig. It's pork at the end of the day. I love pork. I love pig. I love applesauce as well. And I love pastry. The puff pastry is lovely and puffy. It's nice. That is lovely. That is tasty. I like that [laughter] in case you wondered. Um there's there's none in there. The other one's in the freezer if you're wondering. I'm not um it's not defrosting. It's not in here. They look they look a bit flatter on there. They've actually they've puffed up a little bit than on the actual picture. So that's good, isn't it? And I was I was happy with the amount of filling that was in there as well. It was it was pretty filled out. It does have a you know, it can be offputting that sort of look look of it that mushy kind of look. But uh they're all right. They're all right then. First time I've seen them in Aldi. Uh I don't know how new they are. I've never seen them out before and I don't think I've reviewed them before. So what would I give them out of 10? I'm going to give them an eight out of 10. Yeah, eight out of 10. Um I don't know if someone sent me them as a recommendation and and I do apologize if if uh if you did. So, thanks for watching and uh subscribing. And if you've not subscribed, then maybe consider it and give the video a thumbs up. I can't ask for any more than that. I do thank you. So, take care. All the best. And uh I'll get back to you on the next one.