SAVORY MEAT PIE
A friend gave me this recipe after I had mentioned that my meat pies lacked "punch". The pie has a delicious, distinctive flavor thanks to lots of seasonings. Flecks of carrots peek out of each neat slice. My family especially enjoys this dinner when the weather turns chilly. -Paula L'Hirondelle, Red Deer, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a saucepan, cook potatoes in boiling water until tender; mash and set aside. , Meanwhile, in a large skillet, brown beef until no longer pink; drain. Stir in the next nine ingredients. Simmer for 4-5 minutes. Stir in the potatoes, parsley and chili sauce; remove from the heat. , Place bottom pastry in a 9-in. pie plate; brush with mustard. Add the meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust. , Brush with milk. Bake at 450° for 10 minutes. Reduce heat to 350° bake 25 minutes longer or until golden brown.
Nutrition Facts : Calories 506 calories, Fat 26g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 802mg sodium, Carbohydrate 50g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.
SAVORY PIE CRUST
Make this crust for our Herbed Quiche with Blue Cheese. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield One 9- or 10-inch pie shell
Number Of Ingredients 5
Steps:
- Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
- Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.
PIE PASTRY
Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt - swap the lard for drippings, or simply use butter for a vegetarian version
Provided by Tom Kerridge
Time 55m
Yield Makes 6 individual pies
Number Of Ingredients 4
Steps:
- Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
- Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you're ready to cook.
- Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.
Nutrition Facts : Calories 763 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
CLASSIC PIE PASTRY
Just four ingredients are all you need to create a fabulous, flaky pie crust. The double-crust recipe should be used when making a lattice-topped pie.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1 pastry for a single- or double-crust pie (9 or 10 inches).
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle., For a single crust, roll out pastry on a lightly floured surface to fit a 9- or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions. , For a double crust, divide dough in two portions so one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
More about "savory pie pastry recipes"
29 SAVORY PIES TO MAKE FOR DINNER TONIGHT | BON APPéTIT
From bonappetit.com
Author Christina Chaey
- Rapo’s Chicken Pot Pie. Our editor-in-chief Adam Rapoport—or Rapo, as we call him—uses puff pastry for this quick but elegant pot pie. Make sure to thaw pastry in the refrigerator the night before making this dish.
- Shepherd's Pie. We would eat pretty much anything topped with mashed potatoes. View Recipe.
- Spanakopita Pie. This spanakopita is crowned with a ruffly ring of crisp phyllo pastry. The more folds and wrinkles you create as you bundle this up, the prettier it looks.
- Country Mince Pie. This throwback recipe is chock-full of sweet dried fruits, caramelly rum, toffee-like brown sugar, and warming baking spices. View Recipe.
- Chicken Curry Pot Pie. S&B is our favorite brand of curry powder for giving classic pot pie a flavor update. View Recipe.
- Caramelized Garlic, Spinach, and Cheddar Tart. The unsung hero of this dish? The nutty-sweet, deeply caramelized garlic. View Recipe.
- Cock-a-Leekie Pie. The chicken and leek meld together as they cook in the filling. View Recipe.
24 SAVORY PIES (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
3.7/5 (3)Estimated Reading Time 7 minsCategory Dinner, Recipe RoundupPublished 2021-01-06
- Irish Potato Pie. The simplicity of this pie means you can have it in the oven in less than 15 minutes. And it needs fewer than 10 ingredients! If there’s a better combination than potatoes, onion, and bacon, I don’t know what it is.
- Easy Homemade Chicken Pot Pie. This recipe uses cream of chicken soup and frozen vegetables to cut the prep time down to just 10 minutes. Some may call it cheating, but I think it’s a helpful shortcut!
- French-Canadian Salmon Pie. Salmon makes such a lovely, light pie filling. Though it’s not as common as beef or chicken, it’s definitely prettier! I love a good fish pie and grew up eating a dish that’s like a fish pot pie, with a creamy sauce and shrimp in the mix.
- Beef and Guinness Pie. As tasty as chicken and fish can be, there’s nothing more comforting than a big bowl of beef stew or pie. The dark meat paired with vegetables and a deep, rich gravy is the perfect winter warmer.
- Steak and Mushroom Pie. Steak pie is a classic pub favorite. Cooked until the beef is fork-tender, with plenty of chunky veggies and mushrooms galore, it’s rich, filling, and so delicious.
- Savory Pumpkin Hand Pies. Known as ‘pasties’ in the UK, hand pies are wonderful little snacks when served on their own or great for a filling dinner with plenty of veggies on the side.
- Easy Italian Cheese & Tomato Pie. Technically, the difference between a pie and a tart is the depth. Pies tend to be deep-dish, whereas tarts are thinner.
- Bisquick Cheeseburger Pie. This pie is such a treat to make. Much like some super fast Bisquick Desserts, this recipe has a few tricks up its sleeve. Rather than making a pie crust and rolling it out, the crust gets poured over the top of the filling.
- Tourtière (French-Canadian Meat Pie) Mixing mashed potatoes into your pie meat is such a great way to bind it together and add a creamy texture to the filling.
- Cheese and Onion Pie. You’ll find a variation of this all over the UK. Cheese and onion go hand in hand, after all. I would recommend using a strong mature cheddar for this since it’s more or less the star of the show!
15 SAVORY PASTRY RECIPES YOU CAN *TOTALLY* EAT FOR DINNER
25 SAVORY PUFF PASTRY RECIPES YOU'LL LOVE
From allrecipes.com
HOW TO MAKE A PERFECTLY FLAKY SAVORY PIE CRUST
From biggerbolderbaking.com
BASIC SAVOURY PASTRY RECIPE | GOOD FOOD
From goodfood.com.au
Category DessertTotal Time 30 mins
- Pulse mixture until a soft, breadcrumb-like texture is achieved. Leave the processor running and add a small amount of chilled water, just enough to make the crumb mixture come together to form a firm dough ball.
- Remove from food processor, shape into a round ball, cover with plastic wrap, then rest in the fridge for an hour or until needed.
SAVOURY PIE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SAVORY PIE AND TART RECIPES | MARTHA STEWART
From marthastewart.com
SAVOURY PUFF PASTRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SHORTCRUST PASTRY RECIPES - BBC FOOD
From bbc.co.uk
20 BEST PUFF PASTRY RECIPES - EASY WAYS TO USE PUFF PASTRY
From thepioneerwoman.com
BEST SAVOURY PIE CRUST RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
15 SAVORY HAND PIE RECIPES
From allrecipes.com
25 BEST SAVORY PIES & RECIPES TO MAKE » RECIPEFAIRY.COM
From recipefairy.com
ACTUALLY PERFECT PIE CRUST RECIPE | BON APPéTIT
From bonappetit.com
PIE CRUST (SHORTCRUST PASTRY) | RECIPETIN EATS
From recipetineats.com
TASTY SAVOURY SHORTCRUST PASTRY FOR PIES AND PASTIES
From rachelsrecipepantry.com
10 BEST PASTRY SAUSAGE MEAT PIE RECIPES | YUMMLY
From yummly.co.uk
BEST BAKED BRIE BITES - HOW TO MAKE FLAKY PASTRY-WRAPPED BRIE
From food52.com
SAVORY PIE RECIPES
From allrecipes.com
You'll also love