PREPARATION

Pulled Pork Filling
Heat a non-stick pan over medium-high heat for about three minutes. Add three tablespoons of cooking oil. Once hot, add the pulled pork and sear until golden and crispy on all sides, about five to eight minutes. Set the pork aside in a bowl. In the same pan, sauté the chopped red onions and minced garlic for about two minutes. Add smoked paprika, brown sugar, thyme, salt, pepper, and the seared pork. Stir well, then add the water, Tabasco, and apple cider vinegar. Mix thoroughly, reduce the heat to low, cover the pan, and let it simmer for twenty to twenty-five minutes until the sauce thickens and the pork becomes tender. 

Tartlet Shells
Preheat the oven to 180°C. Lightly grease the tartlet molds. Let six sheets of savoury pie dough thaw slightly, then press one sheet into each mold. Press the dough evenly and trim the edges, using scraps to patch any gaps. Prick the bottoms with a fork, place a piece of baking paper in each mold, and fill with baking weights like beans or rice. Blind bake for fifteen minutes. Remove the weights and baking paper, and bake for an additional five to ten minutes until lightly crisp. 

Cranberry BBQ Sauce
In a small saucepan, warm the cranberry sauce over low heat until it loosens. Stir in the smoky BBQ sauce and mix well. Taste and adjust the flavour as needed. 

Assembly
Spread a thin layer of the cranberry-BBQ sauce on the bottom of each tartlet shell. Fill with the pulled pork mixture. Top with fresh cranberries before serving. 

 

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Ingredients

For the Baguette

1 large red onion, chopped

1½ cloves garlic, minced

1¼ tbsp light brown sugar

1¼ tsp smoked paprika

¼ tbsp Tabasco (or to taste)

2½ tbsp apple cider vinegar

3½ tbsp water

¾ tsp coarse sea salt

1 tsp dried thyme

Pepper to taste

6-8 sheets savoury pie dough

½ jar cranberry sauce (about 125 g)

1 heaped tbsp smoky BBQ sauce

Fresh cranberries, for garnish

Note:
Allergens: Soy, wheat, mustard, barley