Mince Pie Tartlets with Pork
- Yield
- 36 tartlets
Ingredients
- 400 g white granulated sugar
- 300 ml wine
- 250 ml cider
- 1 orange, zested and juiced
- 1 lemon, zested and juiced
- ¼ teaspoon ground mace
- ¼ teaspoon ground nutmeg
- 1 cinnamon stick
- 1 vanilla pod
- 1 kg fruit mince mixture
- 800 g cored and sliced apples (from about 12 large apples)s
- 2 packets shortcrust pastry dough
- 1 kg lean pork mince
- 100 g butter
Method
- Preheat oven to 150 °C (300 °F).
- In a pot, bring the sugar, wine, cider, orange, and lemon juice to a simmer. Add mace, nutmeg, and cinnamon. Split the vanilla pod and scrape seeds into pot. Discard vanilla pod.
- Stir in sliced apples and fruit mix.
- Grease the muffin tins, and line with pastry dough to make tartlet cases. Trim to fit.
- Place cases into oven, and bake until lightly golden. Remove from oven and let cool.
- Melt butter in a pan. Add minced pork, and sauté until browned.
- Remove cinnamon stick from the fruit mixture, and mix in the pork.
- Using a tablespoon, fill tartlet cases with the filling—it will probably be mounded.
- If desired, trim with excess pastry.
- Bake each tray at 120 °C (250 °F) for half an hour.
Equipment
- 3 greased muffin tins
Categories
- Recipes for mince pie
- Recipes using ground pork
- Recipes using fruit
- Recipes using apple
- Holiday recipes
- Recipes using granulated sugar
- Recipes using butter
- Recipes using cinnamon stick
- Recipes using orange juice
- Recipes using lemon juice
- Recipes using short dough
- Recipes using orange zest
- Recipes using lemon zest