Celtic Pork Mince Tart

Step 1

Instructions for the filling:

Step 2

In a medium bowl, mix together the ground pork with apples, cheese, eggs, spices, and the lemon zest.

Step 3

Spoon the mixture into the pastry shell and bake for 45 minutes at 375 degrees, or until the meat is cooked through.

Step 4

Instructions for the pie crust:

Step 5

Sift the flour and salt into a mixing bowl.

Step 6

Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

Step 7

Make a well in the center and add the egg and milk. Mix everything to make a smooth dough.

Step 8

Turn the pastry out on to a lightly floured surface and lightly knead two or three times until it comes more together and form a disk.

Step 9

Cover the crust with plastic wrap and chill for at least 30 minutes before using.

Step 10

Once it is ready to be used, flour your rolling surface and rolling pin.

Step 11

Place your chilled disk-shaped dough onto the floured surface and roll it out, rotating it as you go, and applying even pressure rolling away from you and back.

Step 12

Rotating the disk as you go, flip it occasionally so you have an even circle, and if your dough starts feeling sticky, apply a light dusting of flour.

Step 13

When the dough is a little less than a quarter of an inch thick, transfer it into a pie plate, and set it down so that it covers the entire plate, and using your fingers gently push it into the bottom and sides.

Step 14

If it is too big, trim the edges using scissors, but make sure you leave a ½-inch border along the edge. You want to be able to fold the dough a little so that it creates a little border that rests on the lip of the plate.

Step 15

How To assemble the tart:

Step 16

Preheat oven to 375F.

Step 17

Spoon mixture into the prepared pastry shell and bake for 45 minutes or until the meat is cooked through.

Step 18

The tart can be served warm or cold.