Individual Spicy Beef Pies

This Saturday is kickoff day for the first ND game of the season.  Around here, we are crazy for ND football.  Okay I said it.  Hold a sec.  Hear that whoosh?  That is the sound of the void left by my 3 Michigan readers who just clicked "un-follow," based solely on that information.  Can't we just all get along :-)?

Every Saturday during the season we host a party to watch the game (one) and make a sport of looking for Curtis in the student section (two).  When I say we are crazy for ND, I mean, blind, passionate devotion.  At every touchdown, or bad call, or good play...I'm pretty sure, the way we yell at the TV, that they can hear us in Rhode Island.  Moods can be elevated or dashed for days following the game.  You get the picture.  

Just add cheese, brush edge with egg and fold it closed

I've been making these spicy beef pies for 25 years. They are really easy considering you start with sliced roast beef from the deli. I love them and actually crave them sometimes.  They are perfect for game day!  They even look like footballs.  You don't have to serve them hot on a plate (although they are great that way); you can serve a basket of them (warm) to eat with your hands.  If you are averse to pepper jack, try cheddar.   If you don't like mustard, substitute a cheese spread, or some creme fraiche with horseradish stirred in.  And if you're in the area, stop by, there's plenty for everyone (you might want to bring earplugs, though).  Kickoff is at 3:30.

Press the edges tightly together and crimp with your fingers

Individual Spicy Beef Pies

2 tablespoons vegetable oil

1 cup chopped fresh mushrooms

1 large onion, chopped

1 medium sized carrot, grated

1 ribbed celery diced small

1/2 teaspoon salt

4 tablespoons Dijon mustard

1 (10-ounce) package frozen puff-pastry patty shells (I use Pepperidge Farm brand) THAWED

1 pound sliced roast beef from the deli

1 cup grated pepper-jack cheese (Monterey Jack with jalapeño)

1 egg, beaten

Preheat oven to 425 degrees.  Heat a large skillet over medium high, add oil, and then vegetables; cook 10 minutes, stirring occasionally until tender.  Remove from heat and stir in salt and 1 tablespoon of the Dijon mustard.  On a lightly floured surface, roll each patty shell into a 7-inch circle; lightly spread with mustard to within 1 inch of outer edge.  Cover mustard with sliced roast beef, dividing evenly.  Spoon vegetables over beef; sprinkle with cheese.  Brush outer edge of pastry circle with beaten egg.  Bring edges of pastry up over filling (fold in half) and press edges together firmly to seal.

Crimp edges decoratively.  Brush meat pies all over with remaining beaten egg.  Place on a lightly greased cookie sheet.  Bake 15-20 minutes or until golden brown.  Makes 6.