About the Recipe
When I was younger, my mother used to make a lovely meat pie. It had a deliciously flaky homemade crust and was filled with wonderfully seasoned ground beef, cornichon pickles and hard boiled eggs. My friends used to always make a face when I would tell them what was inside, but once they tasted it, they discovered that it was a surprisingly delicious combination. I loved when my mother would make it. The inside of the flaky buttery crust would infuse with the flavors of the filling. The beef, cornichons and egg creating a wonderful medley of savory, creamy deliciousness with a pop of sour crunch every once in a while. I know it may sound strange to some, but I hope you trust me when I tell you it is delicious!
I still love making this pie, but when my kids were younger they had trouble digging into a big hearty slice of meat pie. So I changed the format slightly and I made the big pie into multiple little hand pies. A much simpler way of serving and enjoying them. They don't even require utensils.
Even though I have kept this particular recipe similar to the one I grew up with, these mini pie pockets can be filled with whatever filling combination you come up with. Fill them with potatoes, carrots and peas for a vegetarian version. Or chicken, carrots, corn and mushrooms for a chicken pot pie version. Anything goes and that's what I love about them. They are great for a fun finger food style supper, wonderful for little niblets for a party buffet and easy for a simple packed lunch.
The dough is easy to make and is slightly different from other pie crusts as it is savory and is made with a splash of vinegar. Giving it this wonderful light buttery texture and delicious balanced flavor with the filling.
The dough can be made ahead of time and stored in the fridge or freezer.
Serve them with a side of ketchup and cornichons, or simply enjoy as they are.
I hope you try these little pies. Let me know if you do, I would love to hear what filling combinations you come up with!
Ingredients
Dough:
2 cups all-purpose flour
1/2 cup butter (at room temperature)
1/2 cup water
1 Tablespoon vinegar (white or red wine)
1 Teaspoon salt
1 egg (for egg wash)
Filling:
350g ground beef
Cornishons (approx. 12)
2 Hardboiled eggs (sliced)
Preparation
Start by preparing your dough.
In a bowl, mix together your flour, butter, water, vinegar and salt. As per usual, I like to get in there and use my hands. Kneed until all ingredients are well incorporated and you have a nice even ball of dough. Refrigerate for 1-2 hours.
As you wait for the dough to firm up in the fridge, you can prep your filling.
In a frying pan, cook the ground beef and season with salt and pepper and a little bit of ketchup. (This is just what I do, but you can flavor it as you wish. If you like it spicy add a some chili flakes or hot sauce. Go wild).
Once the dough has chilled, preheat the oven to 400F.
With a rolling pin, roll out the dough until it is about 3mm thick. Take a drinking glass or a 7-8 cm round cookie cutter and cut out as many circles as possible. (Make sure to cut out an even number as you will need a top and a bottom).
Next, place a spoonful of meat filling along with a slice of egg and one cornichon onto one of the rounds. Cover with another round and pinch the edges shut with your fingers. Next use a fork to push along the edges, not only will this give each pie a nicer finish, it will ensure that the edges are well sealed.
Place each mini pie on a prepared baking sheet lined with parchment paper.
Next, prepare the egg wash. Mix together the egg with a Tablespoon of water and make sure it is well combined. Coat each pie with a light layer of the wash. This will give the pies a nice golden finish.
Bake for 20-25 minutes or until golden brown. Let cool for 10 minutes and serve. These meat pies are wonderful on their own or with a side of ketchup.
