Although I adapted a Russian recipe for this, I was
inspired to try it by a recent viewing of Sweeney
Todd, The Demon Barber of Fleet Street. If you've
seen that, you'll be relieved that I didn't go for 100%
authenticity. If you haven't, don't worry about it.
pie crust mix (enough for a 2-crust pie)
a pound of ground meat (beef, pork, whatever you
1 medium-sized baking potato
a medium-sized white onion
and other spices as desired
a muffin pan and
something to grease it with
Grease the muffin pan well. You want the pies to
slip right out of it, otherwise they can get torn up.
Chop up the onion and potato well. Very well; you
want this stuff to cook thoroughly, and for the juices
to mix and be absorbed. Put it in a bowl and add the
ground meat. Mix it well, and add any spices you like.
I use about half a teaspoon of pepper.
Make the pie crust mix according to the instruction
on the package. Preheat the oven to 350 degrees. On
waxed paper or some other surface, roll a piece of dough
into a thin sheet and line a cup of the muffin pan with
it. Don't stretch it too thin; you don't want these
to tear. Fold the corners of the rolled-out dough in,
drop it in so the center touches the bottom of the cup,
then moosh the dough against the sides of the cup. It
should hang out over the edges of the cup on all sides.
Fill the dough-lined cup with the meat mixture. Roll
another piece of dough flat and use it to cover the
filling. Press the dough together around the edges of
the cup, then cut just outside of the cup, making sure
to leave some of the pressed-together area intact. Retrieve
the scraps of dough and begin with the next cup. You
should have enough for a dozen mini-pies.
When these are all done, make a decent-sized hole
in the top of each one with a knife. Beat the egg in
a cup and brush it over the tops of the pies as a glaze.
Bake the pies for 40 minutes at 350 degree. If the cups
were properly greased, after the pies cool you should
be able to carefully insert a butter knife a few times
around the edge of each cup and twist the pies right
Variation: I've also made full-sized pies
using this recipe. It tastes the same, it's just shaped
differently. Easier to cook if you have pre-formed pie
crusts, but it doesn't automatically come in little