Fried Pie Lady
Well, I always use homemade pie crust, which I roll out then cut into a 7″ circle (I use the lid of a plastic pitcher – it’s easy to hold and sharp enough). I fill mine with homemade pie filling and then fry it in peanut oil. If I were to bake them, I’d likely do the same thing. So let’s see. If I were using store-bought pie shells, I’d still have to roll them out and cut them smaller, so I’d probably use the same top of a pitcher or something similar. Then you could either use an empanada press, like I do (here’s one at Amazon: ) and put the filling in the center then bake it or use tart pans. Honestly, it’s easier to use the press. Put a little egg wash around the edges before you crimp it in order to seal it.
I wanted to work on my recipes (particularly my dough recipe) so when I first started out I was a lunch wagon at a local plant and I put a bunch of things in the pies – bbq beef, chicken-bacon-ranch, meatballs in marinara, taco meat and cheese and, in the mornings, scrambled eggs and cheese. They went over very well and I think they’d be good for you too. I now only use fruit filling because that’s what sold best. You could keep them warm in a small oven.
To be honest, the hardest part for you would likely be the dough. After all, you’d be buying something that’s already made into a 9″ circle and you’re having to re-roll it and re-cut it into something smaller. My dough is special because I fry them and you can’t use just pre-made dough or it falls apart in the oil. You have to have some kind of protein (like evap. milk or buttermilk or egg-and-vinegar) to bind with the flour. But if you’re baking them you should be able to just use regular pie crust.