[Sca-cooks] Favorite insides for hand held pies

[marilyn traber 011221]

> Low temp on the oven, I assume? <g>
> Sorry about the bad weather your way...it really was delightful here 
> today. We can get some really nice days in May--everything has 
> greened up, and it's warm, but it's not hot yet. I spent the evening 
> out on the front porch with the lilacs blooming, and some 
> knitting.... --Maire

I was kinda surprised at your question, Maire, but a bit busy to spend time 
giving you an answer, so here goes.

If I wanted to experiment with different flavors or tarts, I'd just look for 
recipes that, by their nature, are pretty thick and go from there- curries, 
stews, soups that can be thickened, custards, and the like, and use them for 
fillings. Using a rather outre example, get some baked beans, add your 
favorite spicings, and either finely chopped pork, or possibly well cooked 
and chopped bacon, or thinly sliced hot dogs, cook the mix down slowly to 
thick, let it cool so it's even thicker, then spoon it into your tart shells 
or your hand held pies, seal, and toss in the oven when you're ready to cook 
them. Take them out when the crust is properly done, and the innards ought to 
be warmed through. Just look through your pantry, freezer, and fridge, and 
mix up whatever looks like it would be a good combo.

Phlip