Air Fryer Tourtière Turnovers

1. Cook the potato in boiling salted water until tender, 15 to 20 minutes. Remove, and set aside, reserving ¼ of the potato water. Bring the reserved potato water to a boil.
2. Heat a saucepan over medium-high heat. Add the pork and beef mix, bacon, onion, garlic, savoury, allspice, cinnamon, and cloves, breaking up the ground meat with a spoon. Sprinkle in the flour and stir until combined thoroughly.
3. Add the reserved potato water and bring to a simmer. Cook uncovered, stirring occasionally, until meat is no longer pink, and liquid has reduced by half, about 45 minutes. Stir in the potato, parsley, salt, and pepper to taste and more of the other seasonings if desired. Let chill.
4. On a lightly floured surface, roll out the puff pastry into a rectangle. Cut each puff pastry sheet into 12 even squares and brush with egg (reserving remaining egg in the refrigerator).
5. Place a heaping teaspoon of the filling mixture in the center of each square. Fold the pastry over to enclose the filling and form a triangle. Seal the edges by pressing all around with the floured tines of a fork. (Turnovers can be prepared ahead to this point and refrigerated overnight. Or freeze for up to 2 months. Thaw before baking.)
6. Preheat an air fryer at 390F for 3 minutes. Arrange turnovers in the basket of an air fryer, brush with reserved egg and sprinkle with flaky sea salt. Bake for 9-11 minutes until golden brown. Serve with sour cherry mustard for dipping.

Sour Cherry Mustard

1. In a small saucepan over medium-high heat, bring all the ingredients to a low boil, lower the heat and simmer until the cherries are soft and tender and the liquid is reduced by half.
2. Remove from the stove. Serve with the turnovers or store up to a week in the refrigerator.