I use palm oil shortening for vegan crusts because it’s chemically almost identical to lard. And yes, it is very easy to work with. Butter makes a stiffer and fussier crust, but i like the flavor enough that i usually use it.
My brothers tend to think that ham is the traditional thing for dinner, but I know that was for budgetary reasons by my mother. It was simply on sale at the holiday and, with guests coming to dinner, we could afford it. However, one year, with no guests, Mom splurged and made her favorite meal, a roast beef tenderloin. I make a porchetta roast.
3" in diameter or round? 'Cause that’s a tiny pie!
Lard also makes the best enchiladas.
My co-worker at a previous job would bring in 3" mincemeat tartlets every December. I sure miss them!
They are small. They are individual servings made as light snacks.
Normally 3" diameter, but wee teeny tiny bite size ones seem to be increasingly a thing.
Like mermaid meals? If you’ve seen the movie Mermaids…