Mincemeat Pies Reimagined
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- Pork shoulder roast
- Puff pastry
- Rachael's spiced Yule mincemeat version - chopped dried figs, persimmon or fig jam, dried cranberries, cinnamon and nutmeg to taste, salt to taste
- Kit's savory mincemeat version - carmelized onions and reduced mushrooms, minced garlic, salt to taste
- Slow cook pork until falling off the bone
- Separate from bone, chop and set aside
- Prepare and mix ingredients depending on the version, and mix into the pork
- Separate the puff pastry sheet into 12 equal pieces (four squares for each rectangular third) and manually stretch until able to fit into large cupcake tin
- Preheat oven to 350 degrees
- Use nonstick spray in each cupcake slot and then put puff pastry in, leaving some built up edge along the top
- Fill the filling so just reaching the top of the tin, not especially overflowing
- Bake for about 30 minutes, until slightly sizzing and the tops look slightly browned / golden / crispy, the filling may not significantly change appearance but should be piping hot
- Let cool for a bit, then promptly enjoy while still hot!