This meal came together really quickly because of a few convenient leftovers, and turned into a simple weeknight pocket meat pie. When you make the 3-2-1 pie dough from Ruhlman’s Ratio for a deep dish quiche, you end up with a little bit extra. Wrap tight in plastic wrap, label it, and freeze it for later. Let it thaw in the fridge the day you’re going to use it. Then when you end up with a few extra braised short ribs (with red wine, carrots, and wild mushrooms), take those off the bone, chop and mix with some of the braising sauce, and you have instant meat pie filling. This would also be great with leftover pulled pork, smoked chicken, or braised beef cheeks (a la Michael Symon).
For these little pies I used a cereal bowl for a cookie cutter, a tablespoon or two of meat filling per pocket, a quick fold, fork-press to close, and then about 30-40 minutes at 375 degrees. Terrific with garlic mashed potatoes and a Sierra Nevada pale ale.