Savory Pie Recipes
The savory pie
Be it ever so humble, there's nothing quite like a robust pie. It all begins with the crust.
Savory pies are the culinary equivalent of a down quilt: warm, cushy, uncomplicated -- and precisely what I want to tuck into once winter has settled in and I've found myself safely on the other side of the high-stakes holiday cooking gantlet.
After all, December may be a monthlong orgy of creamy pumpkin and candied pecan, rare roast beef and chestnuts, and Champagne and oysters to toast the new year -- but January and its resolutions seem to demand simplicity and thrift.
Thrifty needn't mean dull or meager, however, and savory pies -- with their combination of tender, salted crust and hearty filling so elementally formal, yet endlessly varied -- fit the bill perfectly.
There is a style to fit every mood and appetite, whether it's the silky steak and kidney of British pubs, the creamy chicken pies of New England, the rustic, fist-sized pasties of Cornwall, the curried beef patties of the Caribbean, the buttery empanadas of Argentina, the flaky, cheesy burek of Turkey, the sweetly meaty tourtiÃ¨re of Quebec or the molten calzoni of Italy.
And there's a reason cooks have been packing odd bits into pastry since before the Romans ruled the world: Once you master one quick, reliable dough (trust me, relax!), they're practically foolproof. When generously seasoned and pleated between two crusts, even the humblest leftovers can be born anew. In fact, the sweet fresh-fruit pies that have become a symbol of American identity are really, like the country itself, a fairly recent invention, their bloodline tracing back no further than the orchards of 16th century Europe. Until then, all pies were savory ones and practical dishes, not delicacies: just hard-shelled, edible vessels for preserving and transporting all manner of meat.
Savory pies includes the following pies:
* Bacon and egg pie - Which contains bacon, egg and seldom onion. Often has peas for colour and very occasionally a very small amount of tomato. Cheese, especially mozzarella, is a useful addition. It can be eaten hot or cold. Some versions have a raising agent such as baking powder mixed into the egg to make a fluffier filling.
* Butter pie - A traditional savoury pie consisting mainly of onions and potatoes.
* Chicken and mushroom pie - is a common British pie, ranked as the most popular type of savoury pie in Great Britain and often served in fish and chips restaurants. The outside is usually a full top and bottom crust, with the filling made up of small pieces of chicken and sliced mushrooms in a creamy sauce. The top crust is typically puff pastry. Chip shops across the country stock these pies and they also are available to buy in supermarkets nationally.
* Corned beef pie - Made from corned beef, onion and often thinly sliced, cubed or mashed potato. It can be eaten hot or cold, making it a suitable common picnic food and also a 'winter warmer'. The corned beef from which the pie derives its name may be leftover corned beef, as from a Sunday dinner, or tinned corned beef (Bully beef). The pie may be made with a mashed potato topping, as in Shepherd's pie, or with a traditional pastry crust.
* Cottage pie (or shepherds' pie) - A meat pie with a crust of mashed potato.
* Game pie - is a form of meat pie featuring game. The dish dates from Roman times when the main ingredients were wild birds and animals such as partridge, pheasant, deer, and hare. The pies reached their most elaborate form in Victorian England, with complex recipes and specialized moulds and serving dishes. Modern versions are simpler but savory combinations of rabbit, venison, pigeon, pheasant, and other commercially available game.
* Fish pie - A traditional British dish. The pie is usually made with white fish (for example cod, haddock or halibut) in a white or bÃ©chamel sauce made using the milk the fish was poached in. Prawns and hard boiled eggs are other common additional ingredients. It is oven baked in a deep dish but is not usually made with the shortcrust or puff pastry casing that is associated with most savoury pies (e.g. steak and kidney pie).
* Homity pie - Traditional British open vegetable pie. The pastry case contains a filling of potatoes and an onion and leek mixture, which is then covered with cheese. It has a history that dates back to the efforts of the Land girls of the Second World War and the restrictions imposed by wartime rationing.
* Meat pie - A savoury pie with a filling of meat and other savoury ingredients. Principally popular in Europe, Australia and New Zealand, meat pies differ from a pasty in the sense that a pasty is typically a more portable, on-the-go item, as opposed to a more conventional pie.
* Pasty - sometimes known as a pastie or British pasty in the United States, is a filled pastry case, associated in particular with Cornwall in Great Britain. It is made by placing the uncooked filling on a flat pastry circle, and folding it to wrap the filling, crimping the edge at the side or top to form a seal. The result is a raised semicircular package.
* Pizza pie - An n oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings. Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria". Pizza is one of the national foods of Italy and the Italian people.
* Pork pie - A traditional British meat pie. It consists of roughly chopped pork and pork jelly sealed in a hot water crust pastry. It is normally eaten cold as a snack or as part of a meal.
* Pot pie - A type of baked savory pie with a bottom and top completely encased by flaky crusts and baked inside a pie tin to support its shape. This is in contrast to the Australian meat pie and many British regional variants on pie recipes, which may have a top of flaky pastry, but whose body is made from heavier, more mechanically stable shortcrust, hot water crust or similar pastry. The pot pie is a variation of the pasty.
* Quiche - is a savory, open-faced pie of vegetables, cheese, or meat in custard, baked in a pastry crust.
* Scotch pie - is a small, double-crust meat pie filled with minced mutton or other meat. It may also be known as a shell pie or a mince pie (although the latter term is ambiguous) to differentiate it from other varieties of savoury pie, such as the steak pie, steak-and-kidney pie, steak-and-tattie (potato) pie, and so forth. The Scotch pie is believed to originate in Scotland, where it is often known simply as a mince pie or simply a pie but can be found in other parts of the United Kingdom and widely sold all over Canada. They are often sold alongside other types of hot food in football grounds, traditionally accompanied by a drink of Bovril, resulting in the occasional reference to football pies.
* Curry pie - a pastry dish. It is a traditional pie filled with either Indian or Chinese curry. The curry pie is a popular pub meal in the United Kingdom and can also be purchased frozen from Supermarkets and as a ready to eat meal from take-aways. As part of a meal, the pie is usually accompanied by chips.
* Stargazy pie - (sometimes called starrey gazey pie or other variants) is a Cornish dish made of baked pilchards, along with eggs and potatoes, covered with a pastry crust. Although there are a few variations with different fish being used, the unique feature of stargazy pie is fish heads (and sometimes tails) protruding through the crust, so that they appear to be gazing skyward. This allows the oils released during cooking to flow back into the pie.
* Steak pie - A traditional meat pie served in Britain. It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. Steak pie is subtly different from Steak and kidney pie. In Ireland Guinness Stout is commonly added along with bacon and onions, and the result is commonly referred to as a Steak and Guinness Pie (or Guinness Pie for short). A Steak and Ale pie is a similar creation, popular in British pubs, using one of a variety of ales in place of the Guinness. The dish is often served with "steak chips" (thickly sliced potatoes fried, sometimes fried in beef dripping). Steak Pies are also available from chip shops, served with normal chips, referred to in Scotland as a steak pie supper.
* Steak and kidney pie - A savoury pie that is filled principally with a mixture of diced beef, diced kidney (often of ox, lamb, or pork), fried onion, and brown gravy. Steak and kidney pie is a representative dish of British cuisine. The gravy typically consists of salted beef broth flavoured with Worcestershire sauce and black pepper, and thickened with refined flour, beurre maniÃ©, or corn starch.Hot water crust pastry, puff pastry, and shortcrust pastry are among the pastry crusts prepared for steak and kidney pie.
The following is a collection of savory pie recipes.
Savory Pie Recipes claims no credit for articles and photos posted on this site unless noted.
Bacon and egg pie
Packed with veggies, this pie makes a simple yet satisfying mid-week meal.
Cooking Time 40 minutes
* 8 slices multi-grain bread, crusts removed
* 250g Primo Premium Middle Bacon, rind and fat removed, chopped
* 1 small brown onion, coarsely chopped
* 4 eggwhites, lightly whisked
* 4 eggs
* 1/2 cup grated mozzarella cheese
* 1/4 cup grated light tasty cheese
* steamed snow peas, broccoli and carrot, to serve
1. Preheat oven to 180Â°C. Lightly grease a 3cm deep, 22cm (base) flan or quiche dish. Using a rolling pin, roll out bread until flat. Arrange bread over base and sides of dish, overlapping so base is completely covered. Place dish on an oven tray. Bake for 10 minutes or until bread is lightly toasted.
2. Heat a non-stick frying pan over medium heat. Add bacon and cook, stirring, for 5 minutes. Add onion. Cook, stirring, for a further 5 minutes or until onion is soft.
3. Spread half the bacon mixture over bread base. Pour eggwhites over bacon mixture. Crack whole eggs over mixture. Sprinkle with remaining bacon mixture and combined mozzarella and tasty cheeses. Season with salt and pepper.
4. Bake pie for 20 minutes or until eggs have set. Cut into 4. Serve with mixed steamed vegetables.
Apple Butter Pie
Yield 6 servings
* 1/2 cup apple butter
* 1 egg, lightly beaten
* 1/2 cup sugar
* 1 tablespoon all-purpose flour
* 2 cups evaporated milk
* Ground cinnamon
* 1 (9 inch) unbaked pastry shell
*In a bowl, combine apple butter, egg, sugar, flour and milk; mix well.
*Pour into the pie shell; sprinkle with cinnamon.
*Bake at 425 degrees F for 10 minutes.
*Reduce temperature to 350 degrees F; bake 35 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Chicken and mushroom pie
This comforting, creamy chicken pie uses ready-made pastry for a quick and easy mid-week meal.
Preparation time Less than 30 mins
Cooking time 30 mins to 1 hour
*2 tbsp olive oil
*3 chicken breasts, skin and bone removed
*150g/5Â½oz button mushrooms, quartered
*1 small onion, chopped
*1 garlic clove, finely chopped
*2 tbsp plain flour, plus extra for dusting
*300ml/Â½ pint milk
*200ml/7fl oz chicken stock
*freshly grated nutmeg, to taste
*freshly ground white pepper
*small handful fresh parsley, chopped
*500g/1lb 2oz ready-made short-crust pastry
*1 free-range egg, beaten
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white.
3. Add the mushrooms and continue to fry until the chicken is golden-brown.
4. Remove the chicken and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms.
5. Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux).
6. Mix the milk and stock together in a jug, then add the nutmeg, white pepper and salt, to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened.
7. Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool.
8. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie.
9. Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top.
Corned Beef Pie Recipe
For the Pastry
You can buy pre-made Shortcrust pastry from most super markets
* 800g Flour
* 100g Lard
* 100g Margarine (chilled)
* Cold Water
For the Pie Filling
* 340g tin Low Salt Corned Beef
* 1 Medium Potato diced into 1cm cubes
* 200g Frozen peas
* 1 Diced Carrot
* 1 Medium Onion Finely diced
* 1 Large Celery Diced
* 1 tablespoon Tomato puree
* 1 tablespoon worcester sauce
* 1 Teaspoon sugar
* 2 Tablespoon Parsley
* 250ml Vegetable stock
* 1 Tablespoon vegetable oil for frying
*Heat a large pan with the Vegetable oil and fry the onions until soft not browned.
*Add the diced celery, diced carrot, Diced potato and fry on a medium heat for another 10 minutes or until the carrots are soft. Make sure you stir and mix well to stop any burning.
*Add the Tomato Puree, Worcester sauce and sugar ad stir in well for about 2 minutes.
*Add the stock and mix well and let simmer for about 5 minutes stirring occasionally.
*Add the corned beef and frozen peas and mix well, ensure all the ingredients are covered i not add a little water to cover. Continue to simmer and stir occasionally until the potatoes and carrots are really soft and the corned beef is mixed in well. What you are looking for is a thickish mix. Once his is achieved add the parsley and mix and put to one side to let cool down.
*If you have chosen o make your own pastry then follow the following if you are using ready made shortcrust pastry go to step
Make the pastry by sieving the flour into a large mixing bowl, Rub the fats with the flour and salt together until they resemble breadcrumbs, add sufficient cold water and combine the pastry together
*Cover the pastry dough with cling film and allow to rest in the fridge for at least 20 minutes
*Roll out 2 thirds of the pastry and line a pie dish, add corned beef pie filling. Roll out the remaining pastry to cover the top of the pie and dampen the edge of the pastry on the corned beef pie dish.
*Cover the pie with the pastry lid. Brush the top with egg wash or milk. Prick with a fork around the edges.
*Bake in an oven at 180Â°c Gas mark 4 for 35 - 40 minutes. Take out and let stand for 10 minutes and serve.
This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser
* 3 tbsp olive oil
* 1Â¼ kg beef mince
* 2 onions , finely chopped
* 3 carrots , chopped
* 3 celery sticks, chopped
* 2 garlic cloves , finely chopped
* 3 tbsp plain flour
* 1 tbsp tomato purÃ©e
* large glass red wine (optional)
* 850ml beef stock
* 4 tbsp Worcestershire sauce
* few thyme sprigs
* 2 bay leaves
For the Mash
* 1.8kg potatoes , chopped
* 225ml milk
* 25g butter
* 200g strong cheddar , grated
* freshly grated nutmeg
1. Heat 1 tbsp oil in a large saucepan and fry the mince until browned - you may need to do this in batches. Set aside as it browns. Put the rest of the oil into the pan, add the vegetables and cook on a gentle heat until soft, about 20 mins. Add the garlic, flour and tomato purÃ©e, increase the heat and cook for a few mins, then return the beef to the pan. Pour over the wine, if using, and boil to reduce it slightly before adding the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins - if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.
2. Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with the milk, butter, and three-quarters of the cheese, then season with the nutmeg and some salt and pepper.
3. Spoon meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese. If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. Or follow the steps (below) to freeze.
To get really smooth, creamy mash, use a potato ricer or sieve. To stop the mash sinking into the filling, allow the meat to cool before topping with the mashed potato. Freeze in individual ovenproof dishes for an easy meal for one. For a really crisp, golden topping, flash under the grill for a few mins before serving.
Make sure the pie is completely cold, then cover it well with cling film and freeze. Always freeze the pie on the day that you make it. Defrost in the fridge overnight, then cook as per the recipe. Alternatively, to cook from frozen, heat oven to 180C/160C fan/gas 4, cover with foil and cook for 1Â½ hrs. Increase oven to 220C/200C fan/gas 7, uncover and cook for 20 mins more, until golden and bubbling.
Upside-Down Shepherd's Pie
Prep Time: 5 min
Cook Time: 20 min
* 1 package(s) (20 ounces) refrigerated mashed potatoes
* 1 pound(s) (90%) lean ground beef
* 1 tablespoon(s) margarine, substitute butter
* 1 cup(s) (half a 10-ounce bag) chopped onions
* 1/3 cup(s) ketchup
* 1 teaspoon(s) dried dill weed
* 1/2 cup(s) loosely packed fresh parsley leaves, chopped
* 1/3 cup(s) reduced-fat sour cream
* Dill sprigs, for garnish
1. Preheat oven to 450 degrees F. Spray 1 1/2-quart ceramic or glass baking dish or deep-dish pie plate with nonstick cooking spray. Press cold mashed potatoes onto bottom and up side of casserole. Bake potato crust 20 minutes or until edge is golden.
2. Meanwhile, heat 10-inch skillet over medium-high heat until hot. Add ground beef and cook 4 to 5 minutes or until beef is no longer pink, breaking it up with side of spoon. Spoon beef into paper-towel-lined bowl to drain.
3. In same skillet, melt margarine over medium heat. Add onions and cook 6 to 7 minutes or until tender and golden, stirring occasionally. Return beef to skillet with onions. Stir in ketchup and dried dill. Reduce heat to low; stir in parsley and sour cream.
4. Spoon ground-beef mixture into mashed-potato crust; garnish with dill sprigs to serve.
Black Bean Nacho Pizza
Total Time: 40 min
* 1 cup(s) canned black beans, rinsed
* 1/2 cup(s) chopped jarred roasted red peppers
* 1 garlic, quartered
* 1 tablespoon(s) chili powder
* 1/4 teaspoon(s) salt
* Yellow cornmeal, for dusting
* 1 pound(s) Easy Whole-Wheat Pizza Dough, or other prepared dough
* 1 cup(s) shredded Monterey Jack cheese
* 2 medium plum tomatoes, diced
* 4 medium scallions, thinly sliced
* 1/4 cup(s) chopped pitted ripe black olives
* 2 tablespoon(s) chopped pickled jalapeÃ±os
1. Preheat grill to low.
2. Place beans, peppers, garlic, chili powder, and salt in a food processor and process until smooth, scraping down the sides as needed.
3. Sprinkle cornmeal onto a pizza peel or large baking sheet. Roll out the dough (see Tip) and transfer it to the prepared peel or baking sheet, making sure the underside of the dough is completely coated with cornmeal.
4. Slide the crust onto the grill rack; close the lid. Cook until lightly browned, 3 to 4 minutes.
5. Using a large spatula, flip the crust. Spread the bean mixture on the crust, leaving a 1-inch border. Quickly layer on cheese, tomatoes, scallions, olives, and pickled jalapeÃ±os.
To roll out pizza dough: When you're ready to get your pizzas on the grill, turn the dough out onto a lightly floured surface. Dust the top with flour; dimple with your fingertips to shape into a thick, flattened circle — don't worry if it's not perfectly symmetrical. Then use a rolling pin to roll into a circle about 14 inches in diameter.
English Pork Pie
Oven Temp: 425
* 25 tablespoon(s) unsalted butter
* 3 cup(s) all-purpose flour, plus more for rolling
* 2 large eggs
* 4 to 6 tablespoon(s) water
* 1/2 cup(s) (about 1 small onion) chopped onion
* 1 tablespoon(s) (about 2 cloves) chopped garlic
* 1 1/2 pound(s) ground pork
* 1 cup(s) smoked ham
* 1 tablespoon(s) coarse salt
* 1 teaspoon(s) black pepper
* 1 teaspoon(s) fresh thyme leaves
* 1/2 cup(s) chicken stock or canned broth
* 2 teaspoon(s) gelatin, for aspic (optional)
* 1 large egg yolk
* 1 tablespoon(s) whole milk
1. To make dough: Dice 24 tablespoons butter. In a mixing bowl, combine flour and butter. With your fingers, press butter into flour until the mixture looks mealy. Crack 1 egg into a dish; add 4 tablespoons ice water. Beat just to combine. Add to flour mixture and mix just until a paste forms (if dough isn't coming together, add remaining ice water as needed). Alternatively, put flour and 24 tablespoons butter in the bowl of a food processor fitted with a knife blade, and process until mixture resembles coarse meal. With machine running, add 1 egg and 4 tablespoons water through feed tube until mixture just comes together. Shape 1/3 of the dough into a disk and wrap with plastic; repeat with remaining 2/3 dough. Refrigerate at least 1 hour or up to 1 day before using.
2. To make meat filling: In a medium sautÃ¨ pan over medium-high heat, melt 1 tablespoon butter. Add onion and garlic and sautÃ¨, stirring often, until soft but not at all browned, about 4 minutes. Set aside to cool; refrigerate until chilled.
3. Put pork, ham, salt, pepper, thyme, and onion-garlic mixture in a bowl. Using a spatula (or your hands), mix well. Slowly add chicken stock, a few tablespoons at a time, until incorporated. Cover and refrigerate until cold, about 30 minutes.
4. Preheat oven to 425 degrees F. On a floured work surface, roll larger piece of dough into a 12-inch circle about 1/8 inch thick. Brush off excess flour and place on a baking sheet. Shape meat mixture into a 5 inch x 2 1/2-inch disk and place in the center of the dough. Carefully lift edges of dough and wrap around meat so that it partially covers top of meat. Roll out remaining dough until it's 1/8-inch thick; cut a 6-inch circle from it. Cut a 3/4-inch hole in the center of the circle; set aside.
5. To make egg wash: In a small bowl, whisk 1 egg, egg yolk, and milk until uniformly blended. Using a pastry brush, paint the edges of the dough encasing the meat, then paint one side of the 6-inch circle of dough. Lift the circle and place egg-wash-side down on meat. Crimp edges of dough together with bottom crust to seal. Brush entire top with egg wash.
6. Bake pie 20 to 25 minutes, or until crust begins to brown. Reduce oven temperature to 350 degrees, and bake until pie reaches an internal temperature of 150 degrees, about 50 minutes longer. Remove pie from oven and let sit 15 minutes. Serve warm, at room temperature, or chilled (see below).
7. To serve chilled, make aspic: In a measuring cup, combine chicken stock with gelatin. Microwave until hot and gelatin is dissolved. Slowly pour through steam vent in top of cooked pie. Let cool; refrigerate until firm, about 3 hours.