Cookbook:Mince Pie Tartlets with Pork

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

Special equipment

 * 3 greased muffin tins

Procedure

 * 1) Preheat oven to 150 °C (300 °F).
 * 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.
 * 3) Stir in sliced apples and fruit mix.
 * 4) Grease the muffin tins, and line with pastry dough to make tartlet cases. Trim to fit.
 * 5) Place cases into oven, and bake until lightly golden. Remove from oven and let cool.
 * 6) Melt butter in a pan. Add minced pork, and sauté until browned.
 * 7) Remove cinnamon stick from the fruit mixture, and mix in the pork.
 * 8) Using a tablespoon, fill tartlet cases with the filling—it will probably be mounded.
 * 9) If desired, trim with excess pastry.
 * 10) Bake each tray at 120 °C (250 °F) for half an hour.