British Beef Tenderloin Pie - Modified

I previously wrote and shared our British Pork Pie recipe since we started on a little road of discovery all about Britain.  I'm a dual citizen (by descent) since my mom is from there thanks to a changed law that recognizes the maternal link.  I'm also an ardent Jane Austen fan and that is slowly creeping into my daughter's interest.  I instantly fell for a quirky movie based on the love of Austen titled Austenland.  Low and behold, my younger who is a self-proclaimed 'mini-me', loves it too which has inspired all this new found interest in England.  We previously had our first tea party with homemade strawberry scones followed by a luncheon with finger sandwiches which didn't go over well since they are not egg fans.  

Our latest dish was a modified pork pie using beef tenderloin or filet mignon which was very tedious to make.  

So, with only three dishes on hand, we proceeded to make our British modified pork pies.  I called my mom since she's the resident expert in this area and when I told her what the recipe entailed, she proclaimed it wasn't like the pork pies she grew up with and that they ate them cold and they had a gel substance inside.  I can honestly say I can do without the gel thank you very much!  So here are our pictures of the long process but very condensed:

The dough is made after the beef and bacon mixture have been prepared and is cooling in the refrigerator.  It was a basic flour and lard recipe and was simple to make.

I added small bits of potatoes this time.

The skillet included onions, garlic and green apple:

Half the beef and thick bacon mixture is pulsed in a food processor and returned with the other half.   It does not look too appetizing!

My two girls are the pickiest eaters ever but they really enjoyed the filet mignon pot pies!  It was a win!

Not quite like the recipe picture but it was still good!  Want to try it?  Here is the link for British Pork Pie recipe.