Mince Pie Tartlets with Pork

• 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

Ingredients for 40 servings (4.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Preheat oven to 150 °C (300 °F).

   Oven
2. 2

   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.

   Stovetop
3. 3

   Stir in sliced apples and fruit mix.

4. 4

   Grease the muffin tins, and line with pastry dough to make tartlet cases. Trim to fit.

5. 5

   Place cases into oven, and bake until lightly golden. Remove from oven and let cool.

   Oven
6. 6

   Melt butter in a pan. Add minced pork, and sauté until browned.

7. 7

   Remove cinnamon stick from the fruit mixture, and mix in the pork.

8. 8

   Using a tablespoon, fill tartlet cases with the filling—it will probably be mounded.

9. 9

   If desired, trim with excess pastry.

10. 10

    Bake each tray at 120 °C (250 °F) for half an hour.

    Oven