Simnel Pork and Bacon Tart

Current rating:
3 / 5
Your rating:
Gas mark 6, 200°C, 400°F.
Between 4 and 6 people
Cooking Time:
30 minutes
  • 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.

Serving Suggestions:
Serve cut into wedges for Easter tea or great as a lunch with large pile of mixed salad leaves.