How to Make: Saute oil, onions, carrots, and celery on med heat for 2 minutes (stir regularly). Mix in ground beef (stirring to brown all sides) for another 3 min on med heat. Stir in pomegranite cranberries, pine nuts, sugar, wine, honey, nutmeg, cinnamon, coriander, cheese and S and P. Let simmer for 5 minutes (liquid will start to absorb). Section dough into 4 equal sized balls. Roll each out into a circular shape (use flour on hands, rolling surface and pin if needed to prevent sticking). Spoon in equal portions of meat mixture into center of each pastry circle. Lift up sides of pastry dough (crimping in one circular motion) around meat mixture (for all 4). With a large spatula, transfer pies onto a cookie sheet (use 2 if necessary, each should be 2 inches from the other ones). Bake in 400 degree F oven for 25-30 minutes until sides are just slightly browned. Remove from oven and plate each pie on a serving plate. Pour sweet cheese sauce over each pie as desired. Salud!
Pastry: 1.25 cups flour, 1 stick of butter (unsalted), 1/8 tsp salt, 1/2 tsp sugar, 3 Tbsp ice water. Place all ingredients except water into a food processer. Pulse until it resembles cornmeal. Keep motor running and slowly add ice water. Keep pulsing until dough forms a ball. Remove from processor and shape into a small rectangular shape (like a large stick of butter). Wrap in plastic wrap and put in refrigerator for 30 min.
Sweet Cheese Sauce: 4 oz cream cheese (room temp), 2 Tbsp butter (room temp), 1 tsp brown sugar, 1 Tbsp honey, 2 Tbsp brandy. Combine all ingredients in a sauce pan on med-low heat (stirring regularly) for 5 min. Note, pour brandy in sauce pan away from stove top, to avoid catching on fire. Reduce heat to simmer (stirring occasionally) for 10-15 min. Pour over sirloin pies when ready.
