So, Ive started sorting through the piles of cooking magazines that have built up. Some as old as 1983. My "to try" files are bulging, as you can imagine. But this one struck a chord, as I can see it either as an entrée, as a starter, or even as finger food for a party.

Pork & Olive Finger Pies

1 lb boneless pork shoulder, cut into 1-inch cubes and chilled

2 tbls unsalted butter

1 medium onion, finely chopped

2 garlic cloves, minced

¼ cup dry white wine

1 tbls fresh lemon juice

1 ½ tbls flour

1/3 cup chicken stock

1/3 cup beef stock

½ tsp black pepper

8 large green Italian olives, pitted and coarsely chopped

¼ cup minced parsley

Cornmeal Pastry (recipe follows)

1 egg

1 tbls Dijon style mustard

1. Heat a large heavy skillet over moderately high heat until very hot. Meanwhile, in a food processor, chop the pork in two batches at 2-second intervals until coarsely ground, about 10 seconds. Transfer the meat to the hot skillet and cook, stirring to break up the meat, until browned and most of the liquid has evaporated, about 15 minutes.

2. Add the butter to the skillet and reduce heat to moderate. Add the onion and cook with the meat until the onion is translucent and starting to brown, about 5 minutes. Stir in the garlic and cook for 2 minutes longer. Add the wine and lemon juice and simmer until almost evaporated, about 3 minutes. Sprinkle the flour over the meat and cook, stirring, until the mixture is thick and pasty, about 2 minutes more.

3. Gradually stir in the chicken and beef stocks and ¾ cup of water and bring to a simmer. Season with the pepper. Cover, reduce the heat to low, and simmer gently for 30 minutes. Remove from the heat and stir in the olives and parsley. Season to taste with slat & pepper. Let cool completely before filling the pies. (the pork mixture can be made 1 day ahead and refrigerated overnight).

4. On a lightly floured surface, roll out 1 disk of the Cornmeal Pastry dough into a 6 x 16 inch rectangle. Using a fluted pastry wheel, trim it to 5 x 15 inches, then cut the rectangle into three 5 x 5 inch squares. Moisten the edges of each square. Scoop 2 rounded tablespoons of the pork & olive mixture onto the lower half of each square and spread evenly, leaving a ½-inch rim of pastry exposed. Fold the pastry over to enclose the filling, pressing the edges lightly to seal. Trim the edges with the pastry wheel. Continue with the remaining squares, then repeat with the remaining disks of Cornmeal Pastry dough and filling. (the pies can be made to this point, wrapped well first in plastic and then in foil, and frozen for up to 1 month. If frozen, unwrap the pies and let sit at room temperature for 10 minutes before proceeding, and allow 5 extra minutes baking time)

5. Preheat the oven to 400 degrees F. Place the pies on a large ungreased baking sheet. In a small bowl beat together the egg and mustard; brush lightly over the top of each pie. With a small sharp knife, cut three small steam vents in the center of each pie. Bake the pies 25 to 30 minutes, until well browned. Let cool on a rack about 5 minutes. Serve whole pies in a basket or cut them in half and arrange on a platter.

Cornmeal Pastry*

4 cups all purpose flour

½ cup white cornmeal

1 tsp salt

1 stick plus 2 tbls cold, unsalted butter, cut into 20 pieces

2/3 cup chilled vegetable shortening

2/3 cup ice water

1. In a food processor, combine the flour, cornmeal and salt; pulse briefly to mix. Add the butter and shortening and process until the mixture resembles coarse meal, about 20 seconds.

2. With the machine on, add the ice water and process just until the dough begins to form a ball. Transfer the dough to a lightly floured surface and knead briefly. Cut the dough in quarters and shape into disks. Wrap each disk in wax paper and refrigerate until ready to roll out. (The dough can be prepared to this point and refrigerated overnight if desired. Let the dough sit at room temperature for about 5 minutes before rolling out.

*If your processor wonÂt accommodate the full recipe, divide everything into two batches. The editor says this makes a dough that is firm yet flaky---a good option for any savory or fresh fruit filling.

With just a little massaging this recipe would work well with lamb, veal or venison as well as pork. F'rinstance, with venison I would add some rosemary, because they are natural pairs. Even chicken or turkey could be adapted to these pies.

With holiday entertaining on the outlook for many of us, I figured this could be a good addition to everyone's line-up.