Ingredients
- sugar, white granulated400 g
- wine300 ml
- cider250 ml
- orange, zested and juiced1
- lemon, zested and juiced1
- ground mace1/4 tsp
- nutmeg, ground1/4 tsp
- cinnamon stick1
- vanilla pod1
- mincemeat, fruit mixture1 kg
- apples, cored and sliced; about 12 large apples; source has trailing typo “s”800 g
- shortcrust pastry, dough2 packet
- minced pork, lean1 kg
- butter100 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
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.
Region evidence: no stated origin (basic dish)
