Cheesy, salty and a little sweet. These mini pies are the ultimate pimento cheese accessory. 

Ingredients:

• 2 ready-made pie crusts (I use Pillsbury)
• 10oz fresh pimento cheese (I use a bacon + jalapeno pimento cheese)
• 1 egg
• 1 tbsp milk
• sea salt flakes

Instructions:

1.  Preheat oven to 400 degrees. 
2. Prepare pie crusts and prep area according to the pie crust’s package directions. I like to use a lightly floured surface. 
3. The pie crusts should be about 1/8 in. thick. Using a 2.5 in. biscuit cutter (or similar sized round cutter), cut out 30 small dough circles. You may have to take the scrap dough and rework it with a rolling pin to make another 1/8 in. round to cut more small dough circles. Line the 30 circles side-by-side in 2 rows of 15 dough circles. 
4. In a small bowl, whisk together the egg and milk. Set aside. 
5. Scoop a heaping 1/2 tbsp of pimento cheese into the center of a dough circle. Take the adjacent dough circle from the other row and place on top of the pimento cheese scoop. Press the dough edges together to completely seal the pimento cheese in (it may get a little messy), keeping as much pimento cheese inside the seal as possible. 
6. Then, with the tines of a fork, press the tines around the sealed edges to make a lined imprint. Repeat this process for the remaining dough circles (to make about 15 mini pies). 
7. Line a baking sheet with parchment paper and place the mini pies on the baking sheet. Using the egg and milk mixture, brush the tops and edges of each mini pie and sprinkle sea salt flakes on top. 
8. Bake in the oven for 15 to 18 minutes, until lightly browned.