Mini Meat Pies

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!