Mince Pie Tartlets with Pork
These tartlets fold browned pork mince into a spiced fruit filling, in the manner of old-style mince pies that once held real meat. The filling is simmered in wine, cider, citrus and a split vanilla pod, with mace, nutmeg and cinnamon, so the pork picks up a sweet, fragrant edge. Sliced apples loosen the dense fruit mince. Pre-baking the cases keeps the pastry crisp under the mounded filling.
Instructions
Heat the oven to 150 °C (300 °F). Grease the muffin tins, line them with shortcrust pastry and trim the edges to fit, making a small case in each hole.
Bake the empty cases until they are lightly golden, then take them out and let them cool.
Put the sugar, wine, cider, orange juice and zest, and lemon juice and zest in a pot and bring to a simmer. Add the mace, nutmeg and cinnamon stick, then split the vanilla pod, scrape the seeds into the pot and throw away the pod.
Stir the sliced apples and the fruit mince into the pot.
Melt the butter in a pan, add the pork mince and sauté until it is browned all over.
Fish the cinnamon stick out of the fruit mixture and stir in the browned pork.
Spoon the filling into the cooled cases with a tablespoon. It will probably sit in a mound above the rim. If you like, decorate the tops with leftover pastry.
Bake each tray at 120 °C (250 °F) for half an hour.
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