Mini mincemeat pies is one recipe that calls for shrinking traditional mincemeat pies so they more accurately resemble British mincemeat tarts. Mincemeat pies with traditional filling is another version.
To make pie crusts, mix 1 3/4 cups flour with 6 tablespoons powdered sugar and 1/4 teaspoon in a blender. Add 1/2 cup chilled butter, and blend until the mixture forms coarse meal. Mix together 1 egg yolk and 2 tablespoons orange juice. Slowly add this to the blender, processing until the mixture clumps.
Chill the dough for 30 minutes. Meanwhile, mix 3/4 cup premade mince with 3 tablespoons crystallized ginger and 1/4 teaspoon cinnamon. Add cooked ground beef if desired.
Roll out the dough, and cut into 18 circles using a 2 1/2-inch cookie cutter. Cut an additional 18 smaller circles. Place each larger circle in a buttered mini muffin cup. Fill with 1 teaspoon filling, and place the smaller circle on top. Press together. Bake at 375 F for 20 minutes.
To make traditional mincemeat filling, simmer 4 pounds red meat covered in water until tender. Chill, and then chop the meat into small cubes. Reserve the liquid.
Combine the meat, 2 1/2 cups grated suet, 7 1/2 cups chopped apples, 3 cups reserved liquid, 5 cups sugar and 3 cups apple cider in a pot. Add 3 cups raisins, 1 cup molasses and 1/2 cup cider vinegar. Flavor with cinnamon, cloves, allspice and ground nutmeg, and add the juice of 2 lemons and 2 oranges. Simmer for two hours. Make tart shells as directed above.