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Simnel Pork and Bacon Tart
3 / 5
Gas mark 6, 200°C, 400°F.
Between 4 and 6 people
225g (8oz) Lean pork mince
100g (4oz) Dry cured bacon rashers, chopped
500g Packet puff pastry
2x15mlsp (2tbsp) Mango chutney
1 Red onion, peeled and sliced
1 Yellow pepper, deseeded and sliced
2x15mlsp (2tbsp) Sultanas
1 Lemon, rind
2.5ml (½ tsp) All spice
75g (3oz) Marzipan or mozarella
Pre-heat the oven.
Roll out the pastry on a lightly floured surface, to a rectangle about 20 x 30 cm. Using a knife, score a border about 2cm from the edge. Place on a large baking sheet. Spread the pastry base with mango chutney and briefly chill while preparing rest of the filling.
Mix together pork mince, bacon, onion, pepper, sultanas, lemon rind, spice and seasoning. Scatter the mixture over the pastry base.
Bake in the oven for about 30 minutes until filling is cooked and the pastry is golden.
Fifteen minutes before the end of cooking, roll the marzipan into small balls, or cut mozzarella into small chunks. Remove the tart from oven and scatter the balls over the tart.
Serve cut into wedges for Easter tea or great as a lunch with large pile of mixed salad leaves.
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