Place a large pan over a medium heat and add the pancetta with a splash of olive oil. Fry for about 5 mins until golden.

Meanwhile, dice the onion and celery. Add to the pan with the pancetta and cook for about 5 mins until softened.

Add the chilli flakes, fennel seeds, tomato purée and cook for another 2 mins.

Remove the contents of the pan into a bowl and return to a high heat. Add the pork and a big pinch of salt and cook until browned all over, breaking it up with a spoon as you go.

Pour in the white wine and let it evaporate. Lower the heat, return the onion and pancetta mix to the pan and stir well. Add the chopped tomatoes, bring up to a very gentle simmer, cover and leave to cook for an hour and 30 mins, stirring occasionally.

Once the ragù is ready, remove from the heat and allow to cool. Grab your puff pastry and get yourself either a cookie cutter, bowl, or empty round container with a diameter of about 12cm.

Preheat your oven to 200°C.

On a well-floured surface, unroll the pastry and cut into 8 discs. Add a tablespoon of the ragù to each, followed by a small chunk of mozzarella.

Crack the egg into a small bowl and whisk, then use a pastry brush to brush around the edge of the pastry. Fold the pastry in half to form a semicircle and seal the edges well with your fingers.

Take a fork and carefully press along the sealed edge to form a pattern. Now use a small knife to make a little opening on the top of the pastry to allow steam to escape as it cooks.

Brush the entire surface with a thin layer of the egg wash and transfer to a baking sheet. Cook for 20-25 mins until golden brown. Remove, allow to cool slightly and enjoy.