Saucer Pies

Small saucers or large or small patty pans may be greased and lined with pastry, filled with the above meat mixture when it is quite cold, the edges of the pastry wet, the small pies covered with another piece of pastry pressed together, the tops brushed over with milk, or egg and milk, and baked in a good oven for half to three-quarters of an hour according to the size of the pie. Make a hole in the top crust when the pies come from the oven and pour in a little extra hot gravy by means of a funnel. This extra gravy is a great improvement; without it the meat in the little pies is frequently too dry.