Petite Tourtière Tarts With Fresh Apple Chutney

• 1 pound ground pork
• 1 cup chopped onions
• 1 cup chopped crimini mushrooms
• 3/4 cup finely chopped fennel bulb
• 1/2 cup dry white wine
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cloves
• 1 2-sheet package (typically 17.3-oz) puff pastry, thawed
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure maple syrup
• 1/2 teaspoon Dijon mustard
• 1 medium-large Fuji apple, cored, then chopped relatively fine (I don't peel-I like the color)
• 1 tablespoon minced flat leaf parsley
• 2 tablespoons minced shallots

1. Filling: In a large skillet, saute pork over medium-high heat, breaking up with fork, until no longer pink, about 8-10 minutes. Drain off fat. Add mushrooms, onions, fennel, wine, garlic, thyme, black pepper, cinnamon and cloves. Bring to a bubbly boil. Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Remove from heat & let cool to room temperature (you can make this up to a day ahead; cool, then cover and chill)
2. Fill & Bake Tarts: Preheat oven to 375u0b0F. Unfold the pastry sheets on a lightly floured surface. Cut the pastry sheet into 3 equal lengthwise strips along fold lines. Cut each pastry strip into 4 (about 2-1/2-inch) squares, making 24 in all. Press the pastry squares into 24 standard-size muffin-pan cups. Spoon about 2 tbsp pork filling into each pastry cup. Bake about 18-22 minutes or until the pastry is puffed & golden brown.
3. Make Chutney: While tarts bake, whisk the vinegar, syrup, & mustard in a small bowl. Add the apple, parsley, shallots, and toss to combine. Season with salt & pepper to taste.
4. Serve: Remove tarts from oven, then remove from tins; top each tart with a spoonful of chutney & serve warm. Makes 24 tarts.

ground pork, onions, crimini mushrooms, fennel bulb, white wine, garlic, thyme, salt, ground cinnamon, freshly ground black pepper, ground cloves, pastry, apple cider vinegar, maple syrup, mustard, apple, flat leaf parsley, shallots

Taken from food52.com/recipes/10340-petite-tourtiere-tarts-with-fresh-apple-chutney (may not work)