Mini Pork And Leek Tarte Tatin
Not too tricky
- 225g lean pork mince
- 3 teaspoons soft dark brown sugar
- Large knob of butter
- 2 leeks, thinly sliced and rinsed
- 4 fresh thyme sprigs
- 1x 500g packet prepared flaky pastry
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
Use either one large tray or 4 small cake or Yorkshire pudding tins about 13cm diameter. Place the sugar and butter in the tins and roughly spread over the base.
Arrange the leek and thyme on top of the sugar, followed by small spoonfuls of the mince. Place in the oven for about 8 minutes, remove and set aside. Increase the oven temperature to 200°C, 180°C Fan, Gas Mark 6.
Roll pastry out into rounds to fit the baking tins and place loosely on top of the leeks and mince mixture – pressing down carefully. Bake in the oven for about 15-20 minutes until the pastry is well risen and golden.
Remove and allow to stand for 1-2 minutes, and then carefully turn out onto a serving plate and serve hot or cold.
These are great for a picnic or lunch box.