Tarts that travel well


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Okay, folks, I could sure use some suggestions here!

I need savory tarts that can travel well (like in an ice chest overnight) and then be served room temperature. Think camping for the logistics. I am open to phyllo, pie crust... whatever! Easy is better because the week leading up to the event will be busy.

Anyone have a favorite?
 
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You can do empanadas, you can do different kinds -ground beef, roasted chicken, roasted pork, curry, corn, squash.
http://laylita.com/recipes/2008/06/11/empanadas-mendocinas/
-this is the recipe that I follow for the dough. I use a filling of ground beef sauteed with onions, garlic, peppers, a little diced tomato and a little crushed canned tomato, cumin, parsley, paprika, salt and pepper and olives. If you are crunched for time, you can use regular store-bought pie crust. No need to do the intricate folds, you can just use a fork to seal the empanada.
 
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Quiche might actually be easier than empanadas. You can bake it in a large rectangular pan, and just slice it in individual pieces once it is baked and set. And you can do all different fillings -goat cheese, zucchini, smoked salmon, caramelized onions, drained spinach, roasted peppers, and my favorite -cheese and bacon :-D
 
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Chines egg tarts set up weel one they have been baked. These travel well and they are somethin of f the ordinay. They are that great treat that just a little sweet.
 

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