Tried a recipe posted by @NibbleMeThis
and made meat pies. For the filling, sautéed onions, red bell pepper, poblano, Serrano and leftover scraps of brisket; added shaved Swiss cheese. Cooked at 425, took about 20-25 minutes. Turned out great, I will definitely repeat and experiment with different fillings. Up next might try Jamaican meat pies.
I'm still learning how to use the pizza stone. My first batch was perfect; the second batch started to burn on the bottom before the tops were done, even though the temperature was the same. I just flipped them over and it came out fine, but not sure why it was necessary on the second batch.
LBGE & SBGE. Central Texas.