The Wee Pie Flight Recipe

Make the filling

Heat 1/2 tbs butter in a small skillet over medium-high heat. Add the beef cubes and brown briefly on all sides (about 2–3 minutes). Remove beef and set aside.

Add remaining butter to the skillet, reduce heat to medium, and sauté carrot and onion until softened, about 3 minutes. Add garlic and tomato paste and cook 30 seconds to bloom flavors.

Stir in 1/2 tbs flour and cook 1 minute. Deglaze with 2 tbs red wine, scraping up browned bits. Add beef stock, thyme, salt and pepper. Return beef to pan and simmer gently until sauce thickens and beef is tender, about 8–10 minutes for small cubes. Remove from heat and let cool slightly.

Preheat oven to 400°F (200°C). Using a round cutter or ramekin, cut two 3" rounds from the pie dough (one for base, one for lid). Press base into a small tartlet tin or mini muffin well lightly greased.

Spoon beef filling into base (about 2–3 tbs). Top with dough lid, crimp edges to seal, and trim excess. Brush with a thin layer of beaten egg.

Bake on a sheet pan for 18–22 minutes until pastry is golden and filling bubbling. Let rest 5 minutes before serving.

In a small sauté pan, melt 1/2 tbs butter over medium heat. Add chicken pieces and cook until lightly browned but not fully cooked through, about 2–3 minutes. Remove and set aside.

Add remaining 1/2 tbs butter to the pan. Sauté leek and garlic until soft and translucent, about 3 minutes. Sprinkle 1/2 tbs flour over vegetables and cook 1 minute.

Slowly add 1/4 cup chicken stock while stirring to avoid lumps, then stir in 1 tbs heavy cream and chopped parsley. Return chicken to pan, season with salt and pepper, and simmer 3–4 minutes until sauce thickens. Cool slightly.

Cut two 3" rounds from pie dough for base and lid. Fit base into mini tin and fill with about 2 tbs chicken mixture. Cover with lid, seal edges, and brush with beaten egg.

Bake at 400°F (200°C) for 14–18 minutes until golden. Rest 3–5 minutes before serving.

Heat 1/2 tsp olive oil in a small skillet over medium-high heat. Add shallot and cook 1 minute, then add mushrooms and sauté until they release liquid and it evaporates, about 4–5 minutes.

Add garlic and thyme, cook 30 seconds. Pour in 1 tbs white wine to deglaze and let reduce by half. Stir in 1 tbs cream cheese until incorporated to bind the mixture; fold in 1 tbs grated gruyère. Season with salt and pepper. Cool slightly.

Assemble mini pies with two 3" pie dough rounds, filling each with about 2 tbs mushroom mixture. Seal, brush with beaten egg, and optionally sprinkle a pinch of grated gruyère on top.

Bake at 400°F (200°C) for 12–16 minutes until pastry is golden. Let rest 3 minutes before serving.

In a small saucepan, heat 1/2 tsp vegetable oil over medium heat. Sauté onion and garlic until translucent, about 2–3 minutes. Add diced potato and carrot and cook 4–5 minutes until they begin to soften.

Stir in 1/2 tsp mild curry powder and cook 30 seconds to bloom. Add 1 tbs coconut milk and peas, reduce heat to low and simmer until vegetables are tender and mixture is just thickened, about 3–5 minutes. Stir in cilantro if using, and season with salt. Cool.

Cut two 3" rounds of pie dough (use vegan dough if needed). Fit base into mini tin and spoon about 2 tbs vegetable mixture into each. Top with lid, seal edges and brush with plant-based milk for a vegan wash (or beaten egg if not vegan).

Bake at 400°F (200°C) for 12–16 minutes until pastry is golden. Rest 3 minutes before serving.

Arrange one mini of each flavor on a small plate. Optionally garnish the beef pie with a tiny thyme sprig, the chicken pie with a pinch of chopped parsley, the mushroom pie with a shaving of gruyère, and the curried vegetable pie with a few cilantro leaves.

Serve warm so fillings are still slightly molten but not piping hot. Provide small tasting forks or knives for each guest.