Mince Meat Pie or Beef and Cheddar Cheese Mini Pot Pies - Saturday - One Week Menu

Hello Everyone!
So, we are back to the mince meat pies that I started two weeks ago.  This is actually one thing that is better after it has rested, so it is the one thing that will actually be better after the delay with my internet.  Below is the recipe that I posted earlier.  But this time I complete the instructions.
http://frugalfemmecarole.blogspot.com/2016/11/turkey-piccata-pasta-and-roasted-root.html

(Don't worry, for those of you who just don't enjoy dried fruit with your meat, I have a Beef and Cheese Pot Pie recipe after the Mince Meat Pie recipe.)
As I stated before, mince meat pies are traditionally thought of as a Christmas dinner today, but they were served as part of the first Thanksgiving so I think that they are appropriate throughout the holiday season.

Mince Meat Pie

Ingredients

Crust

1 pckg. Pillsbury Refrigerated Pie Crust Dough  (You can make your own pie crust dough, but I don't like the hassle of making dough unless I absolutely have to.  You will be using both pie crust doughs that come in the package.)

Filling

1 cup finely chopped beef suet  (Some people can get this from their butcher.  If you cant, freeze a cup of butter - real butter- and finely chop that.  Try to touch it with your hands as little as possible because you do not want the butter to melt.)

6 tbsp. currants

6 tbsp. chopped rump steak or roast

1/4 cup raisins

1/4 cup packed dark brown sugar

1 tbsp. brandy

1/2 tsp. and 1/4 tsp. chopped candied citron peel

1/2 tsp. and 1/4 tsp. chopped candied lemon peel

1/2 tsp. and 1/4 tsp. chopped candied orange peel

1/2 tsp. fresh lemon juice

1/8 tsp. to 1/4 tsp. nutmeg  (I would start with 1/8 tsp. and if you want a stronger nutmeg flavor, move up to 1/4 tsp.)

1 granny smith apple, cored and finely chopped

grated zest of 1/4 to 1/2 lemon  (Again, do 1/4 and if you want more lemon than add the rest)

Instructions

1.  In a bowl, combine beef suet, currants, rump steak, raisins, brown sugar, brandy, citron peel, lemon peel, orange peel, lemon juice, nutmeg, apples and lemon zest.  Mix well.

2.  Transfer mixture to a large mason jar and screw on the lid.  Refrigerate for two days to 2 weeks.
3.  When ready to bake, preheat oven to 350 degrees.
4.  Lightly grease a pie pan and place one of the prepared pie dough into the pan.
5.  Add the filling to the bottom pie crust.
6.  Place the other prepared pie dough on top of the filling.  Make sure to crimp the edges together and cut some vents into the top dough with a bread knife.
7.  Place in the oven and bake until golden, about one hour.

For those of you would would like something a little more suited for the modern American palette, I am including this pot pie recipe I just perfected this weekend.

Beef and Cheddar Cheese Mini Pot Pies

I didn't crimp this could enough and some of the inside came out.  I made the snowflake with a cookie cutter that I have.  I am going to use the same cutter to show you how to make awesome Christmas ornaments in an upcoming post.

I don't think that I have posted a pot pie recipe yet even though I make them all the time.  Mostly because I was trying to wait until I can take pictures, but I wanted to give y'all another option other than the mince meat pie.  I promise that I will post another pot pie recipe and include pictures with that one.

Ingredients
1 tsp. butter
1 tsp. olive oil
1/2 can cream of chicken
1 tsp. Better Than Beef Boullion
1/2 cup water
1/2 cup cooked beef roast, cubed
1/4 cup sour cream
1 potato, cubed (You don't have to skin if you have golden potatoes but if using Idaho's, skin the potato)
1 carrot, sliced and cubed
1/2 cup onion, diced
1-2 cloves garlic
1 cup cheddar cheese, shredded
1 tsp. balsamic vinegar
1 tsp. Worcestershire Sauce
1 tsp. garlic powder
Creole Seasoning, to taste
Freshly ground black pepper, to taste
1 package Pillsbury Pie Dough (You will only need one of the pie dough crusts.)
1 egg
1 tsp. water

Instructions
1.  In a large, heavy bottomed stock pot heat oil and butter over medium heat.  Once the oil heats and starts to "shimmer" add the onion, carrots and potatoes.  Cook until the vegetables start to get tender, about 5 minutes.
2.  Add the water, the Better Than Beef Boullion and the garlic, let simmer for about 3 minutes, this will help soften the potatoes and will keep the garlic from burning and turning bitter.
3.  Add half a can of cream of chicken, sour cream, balsamic vinegar, Worcestershire sauce, garlic powder, Creole seasoning and freshly ground black pepper.  Cook on medium until it starts to simmer.
4.  Once the mixture starts to simmer add the cubed beef.  Cook until the beef gets warm, about 3 minutes.  Then add the shredded cheddar cheese and stir until the cheese has melted completely.
5.  Remove from heat.
6.  Preheat oven to 375 degrees.

Preparing the Pies
1.  Place parchment paper on work space and lightly dust with flour.  Gently roll out the dough onto the floured surface.
2.  Using a 5 inch custard cup cut four circles out of the dough.  Take one of the five inch circles and roll with rolling pin or fondant roller until the circle is about 6 inches in diameter.
3.  Lightly spray a mini cocotte or custard cup with oil and place 6 inch crust inside.
4.  Scoop the beef mixture into the crust, leaving about about a half inch of room from the top.
5.  Using a 4 inch custard cup, cut out four circles.  (You will run out of pre-rolled dough at this point.  You have enough dough to make one more circle, you just have to gather your dough scraps, make a ball, and roll until dough is about 1/4 inch thick then cut your final circle.  You should even have enough leftover dough after this to decorate the tops of your pies if you so choose.)  Using a rolling pin or fondant roller, flatten the 4 inch dough until the circle is 5 inches in diameter.
6.  Place the 5 inch pie crust on top of the meat mixture.  Crimp the edges of the bottom crust and top crust, making certain to seal.
7.  In a small bowl, mix together the water and egg.  Brush the egg mixture on the top of the crusts.
8.  With a bread knife, cut vents into the pie crust.
9.  Place in oven and bake for 30 minutes or until golden brown.
10.  Remove from oven and cool 10-15 minutes before serving.

Serving Note.  These pies freeze very well and can be heated back up in the microwave, so don't worry that they make four pies.  You can freeze them and save them for another dinner.

I don't know what this was supposed to advertise during WWII, but I think its sort of cute, so I had to include it.

Wooh!  Three nights of power posting and I am caught up on the recipes.  That means tomorrow I am going to do my best to start my Christmas posts!!!!