Wild Idea Buffalo Recipe of the Week – Buffalo Mincemeat Pie

January 1, 2014 at 9:20 AM | Posted in Wild Idea Buffalo | Leave a comment
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Recently I had posted a recipe for a low-calorie Mince Pie and now I’ve got a Buffalo Mincemeat Pie from Jill O’Brien and Wild Idea Buffalo. Enjoy and Happy New Year!

 

 
Buffalo Mincemeat PieWild Idea Buffalo Buffalo Mincemeat Pie
By: Jill O’Brien

 

 

Mincemeat Pie with Cilantro Yogurt Sauce

Serves 8 to 12 entrée or 46 Petite Pies (which are great for hors d’oeuvres)

Note: This recipe is a main dish pie. Do not let the length of this recipe detour you. Although there is a little work involved ahead of time, it is fairly easy and is a perfect make a head dish that will fill your house with delicious aromatic aromas.

 

 

Mincemeat Ingredients:

2 tsp. cumin
2 tsp. cardamom
2 tsp. ginger
2 tsp. black pepper
1 tsp. salt
1 tsp. cinnamon
½ tsp. allspice
½ tsp. cayenne
½ tsp. turmeric
½ tsp. cloves
1 Tb. olive oil
1 2 lb. pkg. Ready to use Buffalo Stew Meat, rinse & pat dry
1 onion, chopped
1 Tb. garlic, chopped
3 Tb. lemon juice
½ cup raisins
2 apples, peeled & chopped
½ cup bourbon (Buffalo Trace)
1 cup apple cider
1 Tb. molasses

 

Directions:

 

* Mix all dry spices together and set aside.
* Heat oil in heavy stock pot over medium high heat.
* Add stew meat and stir, cook for 3 minutes.
* Add onion and spices, stirring to incorporate. Cook for 5 minutes.
* Add garlic, lemon juice, raisins and apples and stir to incorporate.
* Add bourbon and then cider. Stir to incorporate and bring to a boil.
* Reduce heat to medium low, cover and simmer for 30 minutes.
* Remove cover and continue to cook until most (but not all) of the liquids are removed.
* Place ingredients into food processor and pulse puree until meat is finely minced.
* Cover & set aside.
* Pie Crust

Makes, 1 double pie crust. This is a heartier crust that stands up nicely to the mincemeat.

 

 

Ingredients:

2 cups unbleached flour
1 cup whole wheat flour
1 tsp. salt
2 tsp. sugar
1½ sticks butter, cut into small pieces
3 eggs, beaten

 

 

Directions:
* Place dry ingredients in a mixer and incorporate.
* Add butter pieces at a time.
* Add eggs slowly.
* Remove dough from mixer onto floured surface and lightly dust.
* Divide dough into 2 parts and roll out slightly between floured parchment papers.
* Line 8” deep pie pan with rolled pastry, dough should hangover the edge.
* Fill with mincemeat, spreading around evenly.
* Top with remaining pastry round, pinching top & bottom pastry together, pulling any excess off. Create pie edge with fingers or fork.
* With remaining pastry roll out and cut into leave patterns and place on top of pie.
* Cut 3 slits into top of pie pastry.
* Bake pie in a 375* oven for 1 hour, crust should be golden brown. Or refrigerate and bake at a later time.

* Serve pie with Cilantro Yogurt Sauce. Super Delicious!

 

 

 

Cilantro Yogurt Sauce

Makes 1 ½ cups

Ingredients:

1 cup whole milk or low-fat vanilla yogurt
2 cups fresh cilantro, chopped
¼ cup fresh mint leaves
1 jalapeno, seeded
2 tablespoons garlic, chopped
1 teaspoon cumin
1 tablespoon lemon juice
½ teaspoon salt
½ cup cucumber, finely chopped

 

Directions:
Place all ingredients except cucumbers into blender and puree. Fold in cucumbers if desired. Keep refrigerated, but pull ½ hour before serving.

This sauce is great on many things and keeps for 1 week in refrigerator.

 

 

http://wildideabuffalo.com/2013/buffalo-mincemeat-pie/

 

 

 

Wild Idea Buffalo Stew Meat
Stew Meat – 2 Lb
Flavorful, healthy and incredibly easily. Pre-cut from our buffalo roasts, the ready to use stew meat is super convenient! Great for soups, stews, or stroganoff. 2 lb. Package (Also available in 1 lb. pack)

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/2-lb-stew-meat

Low Cal Mince Pie

December 25, 2013 at 10:43 AM | Posted in baking | 2 Comments
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Thanks to Bobbi and Kat for passing this healthier version of Mince Pie.

 
Low Cal Mince Pie

 
Ingredients:

Pam Baking Spray
8oz plain Flour
a pinch of Sea Salt
4oz butter or margarine, cut into small cubes. (Blue Bonnet Light Stick Butter)
16, level, tbsp Mincemeat ready-made mincemeat
1, level, tsp Powdered Sugar, to dust

 

 

Directions:

Preheat the oven to 375°F. Lightly spray some bun or muffin tins with Pam Baking Spray.
Make the pastry. Sift the flour and salt into a mixing bowl. Add the fat and gently rub it in with your fingertips. Add sufficient cold water to mix to a ball that leaves the sides of the bowl clean. Rest in the fridge for 30 minutes.
Roll out the pastry thinly on a lightly floured surface. Cut out 32 rounds with a 3 inch fluted cutter. Use to line the prepared tins.
Divide the mincemeat between the pastry cases. Roll out the remaining pastry trimmings and make some little stars with a star cutter or any other design cutter you would have. Use to decorate the tops of the tarts.
Bake in the oven for about 15 minutes, until the pastry is crisp and lightly colored. Cool on a wire rack and dust lightly with the powdered sugar.

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