Recipezaar: Savory,Savory Pies recipes

Vegetable Toad in the Hole

Wed, 03 Sep 2008 00:04:08 -0400

Toad-in-the-Hole for vegetarians, with baby carrots, green beans & sweetcorn. It can be made in one large dish or in individual Yorkshire pudding tins/pans. When I made it, I used bigger carrots, twice the corn & the wholegrain mustard I used had roasted garlic flavour. We enjoyed it with some tomato sauce (ketchup) and sour cream. This recipe and the following tip come from What's Cooking Vegetarian by Jenny Stacey. TIP: It is important that the oil is hot before adding the batter so that the batter begins to cook and rise immediately. -- posted by Rhiannon&Matt.gauci

Ham and Haddie Pie

Tue, 09 Sep 2008 00:02:50 -0400

Bacon and smoked haddock (haddies) go very well together in this tasty pie. The quantities are sufficient for four people. -- posted by English_Rose

Sophie Conran's Chicken and Mushroom Pie

Tue, 09 Sep 2008 01:48:25 -0400

This is a real family pie, packed with chicken, mushrooms and gravy - it's also lovely with added cooked carrots or extra mushrooms. Serve with creamed potatoes and buttered carrots. -- posted by English_Rose

Mid-Week Chicken Pie

Tue, 09 Sep 2008 01:50:20 -0400

Full of fresh vegetables, succulent chicken and with a tangy tomato filling, this wholesome pie is surprisingly quick and easy to make. Serve with potatoes and a selection of vegetables. -- posted by English_Rose

Farmland Vegetable Pie

Fri, 12 Sep 2008 12:34:00 -0400

This delicious recipe is from last month's Gourmet Magazine. This is a very forgiving recipe so feel free to play around with the fillings and use those vegetables that most appeal to you or are in season at your local farmer's market. -- posted by blucoat

Classic Chicken Pot Pie

Thu, 25 Sep 2008 13:53:45 -0400

This is the best Chicken Pot Pie recipe that I have had the pleasure of making and eating. It is easy, inexpensive, always well received and a staple in my recipe rounder for at least 4 years. From Pillsbury.com: What makes a classic? Chicken and mixed vegetables in a rich homemade white sauce fill a flaky pie crust that's perfection. -- posted by Humble Bee

Muffin Pan Sweet Potato & Leek Quiches

Mon, 29 Sep 2008 18:59:38 -0400

Well everything else it seems has its muffin pan version on Zaar: from meatloaf to pizza to apple pie and even twice-baked potatoes, but I couldn't find any quiches. I have posted here my adapted version of a recipe for Sweet Potato and Leek Quiches made in muffin pans that I found in a March 2005 issue of 'Fresh'. The recipe specifies chopping the sweet potato into chunks 2.5 cm (approximately one inch). Zaar wouldn't allow me to specify the size of the chunks in the list of ingredients. To make these quiches as appetizers, you could also use smaller recessed muffin pans, although that could be quite fiddly. For variation and added flavour, add chopped bacon pieces. And if you want to add some heat, add whatever is your favourite spice. -- posted by bluemoon downunder

Tatin Di Carciofi (Artichoke Tart)

Sat, 04 Oct 2008 19:09:03 -0400

Adapted from a recipe I found in the September-November 2008 issue of the Australian/Italian magazine 'italianicious: essence of Italy' magazine. I've not tried this recipe yet: I just discovered this magazine for the first time today. I've posted the recipe here for safe-keeping, so that I remember to try it. Sounds delicious! When making this, I'll be using my Vegetable Stock #135453. -- posted by bluemoon downunder

Spinach Triangles for the Freezer

Mon, 06 Oct 2008 22:51:00 -0400

These are great for the freezer, so the time is well used. If you're not familiar with phyllo dough, you'll get the knack quickly with this recipe. Follow the rules on the package, defrost in the fridge for a couple of days, keep dough covered when not in use. There are 20 sheets in the package --I cut the package in half, and put one back in the freezer. When defrosted, I run my knife through all layers lengthwise through the centre. That way I have enough to make 40 triangles. Enjoy! :) -- posted by slb2008

Layered Fish and Potato Pie With Saffron Leeks

Tue, 07 Oct 2008 21:52:37 -0400

Russ found this recipe in a recent New Idea. He made it tonight and figures almost any white or smoked fish would be good in it. It was really delicious-simple flavours that worked well with the beautiful whiting I caught this afternoon. -- posted by JustJanS

Turkey Slice (Leftover)

Thu, 09 Oct 2008 18:45:30 -0400

This tasty slice is a great way to use up leftovers. -- posted by English_Rose

Potato, Leek and Carrot Pie

Tue, 14 Oct 2008 00:27:38 -0400

Substantially adapted from Chris Walton's - a reader's - recipe in a recent issue of 'Woman's Day'. I don't like hot and spicy foods, but if hot and spicy is your thing, please don't hesitate to make the appropriate additions to meet your taste preferences: cayenne pepper, red pepper flakes, whatever... I've listed thyme, rosemary and sage as optional herbs to be added, influenced by a recent purchase of a rosemary and sage blend of herbs in a mini grinder - which is the most wonderfully flavoursome blend - which I've been using in just about every recipe of late. Fortunately, I don't often make desserts or cakes! -- posted by bluemoon downunder

Shrimp Pot Pies With Oyster Cracker Topping

Tue, 21 Oct 2008 00:27:46 -0400

This is a great recipe my friend and I made last year together as part of a gourmet cooking extravaganza. I'm not sure where the recipe is from originally, but it was absolutely yummy, so I needed to share it with everyone else. -- posted by Lady Danio

Seafood Filo Pie

Mon, 03 Nov 2008 01:18:02 -0500

I found this in a older copy of the magazine Austrlian Table. I reckon it would be a good way to use the enless supply of seafood we seem to catch. I love working with filo and I love fish pies, so I figure what's not to love about this! Aus tablespoons contain 4 teaspoons. -- posted by JustJanS

Grammy's "two-Step" Shepherd's Pie

Sun, 16 Nov 2008 23:29:23 -0500

My great-grandma created this recipe in the 50's or 60's and it was a favorite of mine growing up. Just like "real" shepherd's pie, it is an excellent way to used leftover mashed potatoes! You can easily double this recipe and it turns out just as great! -- posted by Chef #1006007

Cottage Pie With Hidden Veggies

Mon, 17 Nov 2008 20:22:12 -0500

A hearty, warming cottage pie recipe, perfect for a cold winters night. The ultimate comfort food, with the added benefit of sneaky hidden fresh veggies for those who find it difficult to persuade their kids to eat their quota. Ideal served alone or with a side of fresh green veggies. This recipe also offers the possibility of plenty of substitutions if you don't have just what the recipe calls for - I often use turkey mince as a healthier alternative to beef. -- posted by Balmain Gal

Hg's Kickin' Chicken Pot Pie! - Ww Points = 4

Mon, 17 Nov 2008 21:20:34 -0500

From Hungry Girl - Pot Luck: Oh, chicken pot pie -- we thought we'd never get to spend quality time together again. You with your crazy-fatty crust and gooey, creamy innards. Us with our calorie-conscious ways. We were wrong again! One of our lovely and talented subscribers inspired us to create this super-simple CPP swap (thanks, Margaret). Don't be chicken -- check it out! Serving Size: 1/4th pie (approx. 7 oz.) Calories: 210 Fat: 6g Sodium: 800mg Carbs: 24g Fiber: 2.5g Sugars: 6g Protein: 16.5g *4 Points -- posted by senseicheryl

Passaladiere

Thu, 20 Nov 2008 23:40:16 -0500

A delicious, rich, wonderful herbed onion, tomato and olive tart from Provence. It lends itself to many variations: add mushrooms, a different cheese, peppers, etc. If you don't have fresh herbs, dried work fine. Use 1 teaspoon of dried in place of each tablespoon of fresh. -- posted by Patti599

Lentil Shepherd's Pie

Thu, 27 Nov 2008 15:12:21 -0500

A delicious and satisfying vegetarian version of Shepherd's Pie. For color, you can add diced carrots to the lentils as they cook. * The lentil cooking time is not included in this recipe. The lentils will take about an hour to cook, following package directions. -- posted by Chef #1045743

Chicken-And-Corn Pies With Cornbread Crust

Mon, 08 Dec 2008 23:51:41 -0500

Good, easy, weeknight food. Use a cooked rotisserie chicken from the grocer deli. -- posted by KathyP53

Mushroom-Bacon Chicken Pie

Mon, 08 Dec 2008 23:54:01 -0500

Really good weeknight fare. Kids will enjoy! -- posted by KathyP53

Steak and Kidney Casserole With Mustard Toasts

Tue, 09 Dec 2008 01:16:31 -0500

A warming casserole dish that can also be turned into a pie. Delicious and easy to make too. This dish can easily be turned into a delicious pie. Just spoon the meat and some of the gravy into a pie dish, top with ready-rolled puff pastry then glaze with beaten egg - pierce the top to allow steam to escape. Bake at 400ºF for 25-30 mins until the pastry has risen and is golden. Serve with the rest of the gravy. -- posted by English_Rose

Salmon and Broccoli Bake

Tue, 09 Dec 2008 22:10:31 -0500

A quick, healthy meal for the whole family - and salmon, broccoli and spinach are all superfoods! Serve with whole baby carrots, whole baby sweetcorn or snow peas. -- posted by English_Rose

Turkey Leftovers Pie

Thu, 11 Dec 2008 18:36:55 -0500

Serve with baked beans. As the pie is intended to make maximum use of tasty leftovers, the quantities of ingredients given should only be taken as a guide. If, for example, you have more leftover turkey and less stuffing than suggested, adapt the quantities accordingly and by all means include any leftover chipolatas and bacon rolls as well! Tip: The pie can be made using cold ingredients if you prefer. Mix the turkey and bread sauce together and spoon into an ovenproof dish. Place the stuffing evenly between the turkey chunks, season and spoon over the gravy in an even layer. Top with the mash and grated cheese and bake in a 350°F oven for 35-40 minutes until piping hot and golden brown on top. -- posted by English_Rose

Mom's Savory Pork Pot Pie

Thu, 11 Dec 2008 22:28:16 -0500

This is my mom's pork pot pie, which I haven't had in a long time. It is not creamy like most pot pies but rather rich, meaty, and juicy. Always better the next day, if it can last that long. You might want to make two for that very reason. All measurements are approximate. -- posted by Ransomed by Fire

Easy Risoni Salmon Frittata With Mayonnaise

Tue, 30 Dec 2008 00:31:52 -0500

An easy everyday recipe, ideal for a midweek meal, adapted from a recent issue of the Australian 'New Idea'. Frittata can be made up to two days ahead, and kept covered in the refrigerator. Canned salmon can be used in place of the smoked salmon. Use leftover portions in packed take-to-work or take-to-school lunches. This is also an ideal recipe for taking on picnics and to potlucks. -- posted by bluemoon downunder

Italian Shepherds Pie

Thu, 01 Jan 2009 14:43:39 -0500

This recipe puts an Italian twist on a classic British dish, using plenty of basil, sweet potatoes and parmesan cheese. Serve with steamed veggies or a green salad and crusty bread. -- posted by English_Rose

Frenchish Chicken and Red Wine Casserole

Fri, 02 Jan 2009 23:45:50 -0500

Loosely based on coq au vin, this dish is topped with thinly sliced French bread. -- posted by English_Rose

Tuna Empanada Pie

Mon, 05 Jan 2009 23:50:22 -0500

Enjoy a tasty tuna fish pie with this Spanish-inspired recipe. Serve hot, cold or warm with a crisp green salad. -- posted by English_Rose

Beef With Black Olives Pie

Tue, 06 Jan 2009 01:58:13 -0500

Making this pie is a joy, as the smell of the Moroccan spices fill the house. If you like a bit of heat, add a teaspoon of harissa with the spices. It is also fabulous served with saffron mash. Recipe from the book Sophie Conran's Pies. -- posted by English_Rose

Stringy Cheese Pie

Tue, 06 Jan 2009 18:16:12 -0500

The mozzarella melts and becomes very stringy. Quite a mess to serve but well worth it. Serves four adults or six kids. Recipe from Sophie Conran's Pies. -- posted by English_Rose

Spanish Tomato Pie

Wed, 07 Jan 2009 01:21:34 -0500

from Vegetarian Times Cooks Mediterranean -- posted by My Food Coach

Turkey and Sweet Leek Pie

Wed, 07 Jan 2009 18:43:33 -0500

This is a Jamie Oliver recipe that is really simple and very tasty. I don't bother with the chestnuts in the pastry, just to save time. Great for leftover turkey from Christmas or Thanksgiving, but worth cooking some especially for it too. A lovely family recipe that everyone will enjoy. -- posted by Noo

Huey's Beef & Worcestershire Pies

Tue, 13 Jan 2009 17:25:49 -0500

A recipe which Huey (Aussie chef Iain Hewitson) classifies as GOOD OLD AUSSIE TUCKER, which means the recipe's origins are Anglo-Saxon (i.e. pre-European culinary influences). In posting this recipe, I have "converted" Huey's "a generous slurp of Worcestershire sauce" to 2-3 tablespoons of worcestershire sauce. Be guided by your taste preferences here. -- posted by bluemoon downunder

Italian Cheese Pie

Tue, 20 Jan 2009 23:22:57 -0500

This recipe can serve as a main dish or an appetizer cut into small pieces. For the meat and cheese, buy it in 1/4 inch slices and then dice it into smaller pieces. You can freeze any extra pies you make. This pie is delicious cold, but it's better warm. -- posted by Lainey6605

Lime Rock Inn Pizza Rustica

Tue, 27 Jan 2009 19:57:11 -0500

From the Lime Rock Inn (Rockland, Maine) featured in a Hannaford booklet., Celebrate national Pie Day (January 23) with a savory rather than a sweet pie. -- posted by Julie B's Hive

Cheater's Chicken Pot Pie

Tue, 10 Feb 2009 13:46:34 -0500

A pot pie that will please people who love an easy recipe and a tasty hot and hearty meal. I invented this using things I had in the house on a night I just didn't feel like going to the super market. Its also a good way to use up leftovers from a holiday dinner. The best part of this recipe is there isn't a pie crust in site! As always, it's all about taste so don't be afraid to experiment. Note: If you know how to make mashed potatoes its pretty difficult to mess this up, you can even use instant if you have them around. You don't have to follow portion sizes allotted below either, just make as much or as little will fit in the dish of your choosing. You can also use uncooked chicken, just pan brown it on medium heat (it will cook fast because of the small pieces) and add as specified. -- posted by Orfe_The_Obstinant

Gluten-Free Sourdough Pancakes

Sat, 21 Feb 2009 10:10:24 -0500

Use quinoa, a high-protein and high-iron seed, as the basis for the healthiest sourdough pancake you will ever meet. The secret to the smooth and bright texture is sprouting the quinoa ahead of time, and using a high-powered high-speed blender like my Vitamix. The taste is similar to english muffins or mild injera (Ethiopian flatbread). The texture is amazingly light, almost frothy, but still chewy, holding its shape with no problem. As a general purpose gluten-free batter, this sour quinoa batter is surprisingly versatile and easy to work with. This recipe has been used for sourdough crepes, okonomiyaki (Japanese savory pancakes), and even as the base for savory pies. -- posted by Naomi Most

Braised Beef & Roasted Garlic Pie

Sun, 22 Feb 2009 15:54:36 -0500

Braised beef and roasted garlic pie makes for sophisticated comfort food. To prepare ahead, assemble the pie and freeze for up to a month, or refrigerate for up to 2 days. -- posted by English_Rose

Beef Bourguignon Cottage Pie (Oamc)

Sun, 22 Feb 2009 15:56:39 -0500

A hearty meal for all the family, by Gary Rhodes. You can prepare it up to a month in advance. -- posted by English_Rose

Zucchini, Mushroom & Mozzarella Tart

Sat, 28 Feb 2009 10:39:38 -0500

A quick summer tart that's ideal for a buffet or midweek meal. If you don't have sundried tomato paste, sundried tomatoes in oil can be whizzed up in a processor to make the paste -- posted by English_Rose

Chicken & Mushroom Puff Pie

Sun, 01 Mar 2009 17:48:20 -0500

This is just what you need on a cold night. Serve with creamy mashed potatoes. -- posted by English_Rose

Crumbly Chicken & Mixed Vegetable Pie

Sun, 01 Mar 2009 18:02:21 -0500

Let your children pick and choose which veg they like best for this delicious pie. -- posted by English_Rose

Spring Fish Pie

Sun, 01 Mar 2009 18:02:33 -0500

A special after-work supper treat - easily doubled if you've got friends over. You can use other fresh fish, such as salmon, instead of the cod. Or try using smoked fish, such as diced smoked haddock or flaked smoked mackerel. -- posted by English_Rose

Curried Eggplant & Potato Pie

Sun, 01 Mar 2009 18:03:01 -0500

A low-fat veggie pie, high in taste. -- posted by English_Rose

Lloyd's Squirrel or Chicken Pot Pie

Sun, 08 Mar 2009 00:39:28 -0500

DH started from fluffernutter's Recipe #137552 #137552 (which came from the South Carolina Outdoor Press Association), but made so many changes that I am posting DH's version. I'm not a fan of pot pie, nor squirrel, so I told him he had to take total responsibility for any squirrel dish he fancied. To my surprise, his creation was delicious and had no strange taste at all; the meat tasted similar to dark meat chicken. He had 4 squirrels, which yielded a little over 1 pound of meat. He ended up with 2 pot pies because he wanted a lot of potato, and used full 15 ounce cans of lima beans and green peas. Our pot pies were packed with vegetables with squirrel accents. I appreciated that no cream soups nor heavy cream were used. -- posted by KateL

Chicken, Garlic & Lemon Pie

Mon, 09 Mar 2009 11:38:22 -0400

Yum! -- posted by English_Rose

Roasted Red Pepper Tart

Mon, 09 Mar 2009 16:33:30 -0400

Perfect for a vegetarian main course. Get ahead...Cook the tart and leave in the tin to cool. When cold, wrap in plastic wrap and freeze for up to a month. To use, thaw overnight in the fridge. Cover loosely with foil and warm through at 350F for 1215min. -- posted by English_Rose

Rachael Ray's Tomato Blue Cheese Tart - Modified My Way

Sat, 14 Mar 2009 13:34:45 -0400

I love blue cheese. I love pretty much anything wrapped in pastry, but especially savory tarts and quiche. The original recipe from Every Day with Rachael Ray was very good, but I wanted something a bit more loaded. So I just added a couple of extra ingredients to make it more to my family's liking. Rachael Ray served this with bagged salad greens with a lemon and oil vinaigrette, which works well. It is a rich tart and the acidity of the vinaigrette and some good mixed baby greens does give a nice contrast. However, I just make a small salad of cut fresh fruit dressed with a bit of fresh lime juice and a light dusting of ground ginger or cinnamon, depending on which fruits I am using. Either way, this makes a nice little lunch or light dinner and in my opinion is just as good at room temperature as it is warm from the oven. -- posted by Morgorond

Pacific Pie

Mon, 06 Apr 2009 21:59:29 -0400

A posh version of fish pie, but extra yummy!! You can use mussels with the prawns, mix and match as you would like. You will need a 3 pint capacity dish for this. -- posted by Ozzy

Monte Cristo Strata

Thu, 09 Apr 2009 02:03:12 -0400

Going to a restaurant for Sunday brunch can be wonderful, but, maybe you prefer the comfort and economy of a home-cooked meal, especially when you are entertaining guests. A strata, including this one, is a great way to go, since you make it the night before, and when you are ready the next day, just pop it in the oven. -- posted by Alan in SW Florida

Cheese, Onion, Leek & Potato Pie

Fri, 10 Apr 2009 14:08:48 -0400

My adaptation of Huey's Cheese, Onion & Potato Pie. Huey (Iain Hewitson) is a larger than life Melbourne chef who has written several cookbooks and who features regularly on a number of extremely popular TV show. I have posted several of his recipes on Zaar. Some conversions: 100g = approximately 31/2 ounces; 150g = just under 5 ounces; 250g = 8 ounces; 1kg = 32 ounces or 2 pounds. -- posted by bluemoon downunder

Zesty Lasagna

Mon, 13 Apr 2009 18:01:02 -0400

This recipe is a bit lighter in calories than most Lasagna recipes but it isn't low on flavor. I've made this recipe for years and it's a favorite for potluck parties since it's even better served after the flavors have a chance to settle into one another. -- posted by I <3 Cookbooks

Coquille St Jacques Pot Pies

Fri, 17 Apr 2009 17:36:07 -0400

Adapted from a recipe by Kerry Saretsky at Serious Eats. Do not use portobellos, as they are too meaty and will overwhelm the scallops. -- posted by DrGaellon

Savory Swiss Chard Tart

Thu, 23 Apr 2009 01:41:39 -0400

From the "Bistro Cooking" cookbook. Can be served as an appetizer or as a main with a nice green salad. -- posted by Ashley Lopez

Amazing Lower-Fat Vegetable Pot Pie

Sat, 25 Apr 2009 15:17:10 -0400

I made up this recipe the other day because I had a few sheets of phyllo pastry that needed to be used up, and I had read that they made amazing pies. Well, I can definitely say that that is a fact. This is a delicious pie that can be used as a main or a side dish to a meal. I used broccoli, cauliflower, carrots and celery in mine, but you could use whatever veggies you happen to have on hand. -- posted by Glazbinator

Summer Tomato Pie

Wed, 29 Apr 2009 15:15:36 -0400

Found this recipe from Cabot Cheese in a Southern Living magazine. I've made only slight changes. This is a great brunch or lunch dish. Great summer flavors. You will need pie weights for this recipe (dry rice or beans work perfectly). -- posted by KissKiss

Mini Vegan Wellingtons

Thu, 30 Apr 2009 01:30:25 -0400

From the cookbook "Vegan Lunch Box" by Jennifer McCann, these little treats are fabulous! -- posted by Wish I Could Cook

Aussie Meat Pies

Wed, 06 May 2009 01:30:08 -0400

POSTED FOR ZAAR WORLD TOUR 5. 5 stars on http://www.taste.com.au -- posted by UmmBinat

Empanadas With Ham, Cheese and Olives

Wed, 06 May 2009 17:40:43 -0400

Delicious savory Spanish turnovers that are a cinch to make. Adapted from The Essential Mediterranean Cookbook. -- posted by KissKiss

Jamaican Beef Patties (Aka Meat Pies or Pasties)

Wed, 20 May 2009 13:59:44 -0400

From allrecipes.com. I haven't tried them yet. -- posted by Debbie R.

Pesto Chicken Puff Pasties

Fri, 29 May 2009 23:08:39 -0400

These are tasty and look very effective with a salad. -- posted by Shuzbud

Twisted Chicken Wellington

Tue, 02 Jun 2009 16:46:31 -0400

This recipe is based off of http://www.recipezaar.com/Chicken-Wellington-Puff-Pastry-Wrapped-Chicken-149540 but as I and my family have a severe aversion to mushrooms, I edited it a bit. I also ran out of patience and decided to tear up my chicken and just mix everything to gether about half way through and have found that not only is it much easier but also IMHO better. Due to running out of puff pastry I have aso found that this recipe is very good stuffed into egg roll wrappers. Cooking and Prep time is a rough estimate. -- posted by heres_johnni

4 Ingredients Hearty Family Pie!

Tue, 09 Jun 2009 02:07:09 -0400

Make it in minutes, no fuss & no mess n so easy kids can help make it! Basic 4 ingredients! Tasty n filling n can be used in lunchbox for the whole family. Freeze it for a quick filling meal! I always make 2 at a time & freeze 1 for a standby meal. Fantastic way to use up leftovers meats n vegies, dress it up or down depending on what is on hand or in season! Remember, you are only limited by your imagination! -- posted by PASSION8GURL4U

Kate's Quiche Lorraine Souffle Style Extreme Variations

Fri, 12 Jun 2009 16:06:49 -0400

I invented these extreme variations of Quiche Lorraine at the end of ZWT5 based on Karen Elizabeth's Recipe #299242 #299242, taking advantage of the unique ingredients I had bought over the tour. Each variation I tried and pictured was great in its own way. Next time, if I had piperade sauce on hand (Julie B's Hive's Recipe #233205 #233205), I might add that on a wedge. The measurements for toppings are for 1 choice of topping to cover the entire quiche. Choose 1,2,3,4, or 5 toppings, and make a decorative pattern, allowing small wedges to be cut of this rich quiche. If available, Pillsbury's refrigerated pie crust works well (do not prick or pre-bake) in a glass deep-dish pie plate. I recommend very small wedges (12 servings), this is very rich. Serve with a side salad with vinaigrette dressing. -- posted by KateL

Southwest-Style Chicken Pot Pie

Mon, 22 Jun 2009 12:07:00 -0400

A southwestern twist on classic chicken pot pie, with a cornmeal crust, and a spicy chicken and vegetable filling. -- posted by runningcate

Hawaiian Calzone

Tue, 23 Jun 2009 01:18:15 -0400

This makes a really nice change from pizza. The classic ham and pineapple combination works beautifully here. -- posted by Shuzbud

Salmon and Brie Pie

Mon, 20 Jul 2009 02:43:18 -0400

Russ and I bought individual ones of these in Tasmania. This is my attempt to recreate them (and I think I got them better than right). I made 1 pie in an 8 inch pie dish using pre rolled sheets of short crust (which is how we get it in Australia). -- posted by JustJanS

Vegetable Dinner Danish

Thu, 23 Jul 2009 01:19:11 -0400

This is one of my all-time favorite recipes. It takes a little time, but it's definitely worth it. This danish is versatile--It can be dressed up for a nice dinner served with a fruit salad or packed up for travel to your favorite picnic location. I've tried many vegetable and cheese combinations and I've never been disappointed. Bon Appetit! -- posted by Ms Lorretty

Italian Sausage and Spinach Quiche

Mon, 27 Jul 2009 18:50:28 -0400

This savory and creamy deep dish quiche features mozzarella and Ricotta cheeses that melt and mingle with the Italian sausage, spinach, onions and bell peppers -- Giving you a real "flavor bomb!" -- posted by Feast Your Eyes!

Pizza Rustica With Sausage, Spinach and Cheese

Mon, 03 Aug 2009 11:50:27 -0400

This is a more of a pie. A proud, hearty meal of a pie, with a golden pastry crust and a satisfyingly delicious filling. You can use this crust and fill the pie with other mixtures as well. The crust is surprisingly sturdy, especially considering how good it tatses, and the whole thing pops right out when you use a springform pan (highly recommended for presentation value). This is an adaptation of a recipe by the Domestic Goddess herself, Nigella Lawson. -- posted by Mudflower

Tajine Malsouka -- Tunisian Chicken 'tagine' Phyllo Pie

Tue, 18 Aug 2009 17:03:46 -0400

When most people think of a tagine, they think of a thick, saucy, often fruity dish. In Tunisia though, that couldn't be further from the truth. This Tunisian masterpiece is a lot of work but is perfect for dinner parties & special occasions. It is a little like Moroccan Pastilla but without all the icing sugar! For greatest effect, serve this warm on a rimless cake stand! -- posted by Um Safia

Boston Cod Pie

Mon, 31 Aug 2009 11:20:37 -0400

This flaky, tender Boston cod pie will be especially apropos for those first brisk days of autumn. It is adapted from New England settlers' daily faare when cod was a staple and important for the New World's thriving economy. From an old newspaper clipping. -- posted by Molly53

V's Kicked-Up Shepherd's Pie

Mon, 31 Aug 2009 11:21:37 -0400

I remember this comfort food as a child. Been making this for ages. My boys recently requested it and when I came to get the recipe from my cookbook on zaar -- I realized I hadn't posted it yet :) This is a spicy flavorful warm you up on a chilly day pie! If you can't stand the heat, get out of the kitchen.... just kidding.... cut back on the white pepper and cayenne! One of our family favorites. Mmmmm Good -- posted by Vseward (Chef~V)

Beef and Beans With Oaty Cheese Crumble

Thu, 03 Sep 2009 12:08:03 -0400

This is delicious, economical, filling family food. The cheesy oat crumble works really well with the ground beef. If you prefer, you can leave out the beans and add extra vegetables instead and you can add pumpkin and sunflower seeds to the crumble for extra crunch too. -- posted by English_Rose

Reblochon Tarts With Bacon & Fingerling Potatoes

Mon, 14 Sep 2009 15:25:34 -0400

F&W Magazine, October 2008 edition. Terrence Brenan s the author of this recipe as it originally appeared in this edition. From Pairing of the Day: October 2008, Strategies for Cooking with Cheese. With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon and tangy Reblochon cheese, this tart is lighter than the sum of its parts, making for a satisfying fall dish thats great any time of day. The Reblochon, a washed-rind cheese from France, can be replaced with a robust Taleggio from northern Italy or the smooth French soft-ripened cows-milk cheese Saint-Andre. Wine suggestions: the earthy, berry-rich flavors of Pinot Noirs from Californias Santa Lucia Highlands work well as partners for washed-rind cheeses like the Reblochon in this tart. Jason Miller likes to pour the silky 2005 Logan Pinot Noir. The floral 2006 Morgan Twelve Clones is an equally good option Now that I have finished with the preliminaries I have to say these were delicious - with cheese being melted over the caramelized onions was a real treat - to say the least. ;) -- posted by Manami

Griswold Inn Broccoli, Crab and Cheddar Quiche

Tue, 15 Sep 2009 11:44:11 -0400

Since 1776, The Griswold Inn in Essex, Connecticut has offered weary travelers fine food and shelter. Today, it is one of Americas most comforting links with the past. The inn is renowned for its delicious American cuisine featuring the freshest ingredients. -- posted by Molly53

Simple Turkey Pot Pie

Mon, 05 Oct 2009 16:59:43 -0400

Adapted from a recipe by Danielle Monai at allrecipes.com. Many variations: use other vegetables, change the spices, use Colby or Jack or pepper Jack instead of Cheddar, use crescent rolls instead of the biscuits... -- posted by DrGaellon

Opryland Hotel Oriental Chicken Quiche

Tue, 27 Oct 2009 02:06:10 -0400

The Opryland Hotel, on the banks of the Cumberland River, minutes from the General Jackson Showboat, Music City Queen and the legendary sounds of the Grand Ole Opry, is situated on nine acres of gorgeous indoor gardens, cascading waterfalls and an indoor river with its own Delta flatboat. Try this as a dip for raw vegetables. -- posted by Molly53

V's Southwestern Chicken Flat Pie

Tue, 03 Nov 2009 12:07:58 -0500

This is a recipe that is easy to assemble and has all the southwestern flavor I love. Using the convenience of refrigerated pie crust, you can make this dish in no time. Another savory chicken dish created with Rotiserre chicken. This recipe would be great as an appetizer or light dinner. One wasn't enough for my hungry gang ;) -- posted by Vseward (Chef~V)

V's Simple Savory Mexican Quiche

Sun, 08 Nov 2009 08:42:45 -0500

This quiche is beautiful & delish! If you crave something savory for breakfast try my simple quiche. These are ingredients I always have on hand and can whip this up a head of time or in the morning. Measurements can be altered to taste. If you like spicy, savory add more, if not, add less. The salsa gives this quiche a nice kick and the flavors of cilantro, sausage and potatoes add to the taste and textures. This is a family favorite in my house. Great for overnight company as it feeds alot. Serve with sliced avocado, sour cream or salsa on the side. -- posted by Vseward (Chef~V)

(Sort Of) Spinach Quiche

Wed, 11 Nov 2009 10:25:06 -0500

Only one egg and a phillo dough crust makes this a cross between a quiche and a spinach pie. Very tasty! -- posted by Future Foodie

Beef, Cheddar and Potato Pie

Mon, 16 Nov 2009 00:34:47 -0500

No need to wait until the end of the meal to get your pie fix! {Everyday with Rachel Ray, Recipe by Rori Trovato} -- posted by Alley Barbie

Spinach and Red Pepper Quiche

Sun, 22 Nov 2009 18:44:22 -0500

Here's an ideal brunch dish, a hearty vegetable quiche, wrapped up in healthy (and tasty) whole-grain barley crust. kingarthurflour.com is where I found this recipe - we tweaked it and now it is marvelous! :) -- posted by Manami

Christmas Leftover Pie

Mon, 30 Nov 2009 14:10:59 -0500

The perfect way to make the most of the festive turkey roast! -- posted by English_Rose

Koulebiaka (Rice and Salmon Pie)

Thu, 03 Dec 2009 15:46:57 -0500

This Russian dish has many variations all around the Baltic. This recipe is the one most common to Finland. In fact, it could be considered a Finnish national dish. Serve with a green salad along with a sour cream and dill dressing. -- posted by Celticevergreen

Layered Chicken and Mushroom Bake

Fri, 18 Dec 2009 07:59:43 -0500

A delicious and moist combination of chicken, vegetables and gravy in a simple, one dish meal topped with crunchy slices of potato. The liquid from the mushrooms keeps the chicken moist and the potatoes help to mop up any excess juices. -- posted by English_Rose

Scrumptious Shepherd's Pie

Tue, 29 Dec 2009 01:54:27 -0500

Many attempts at Shepherd's Pie have been forced down by my willing gastronomical guinea pigs. Some of these attempts didn't even make it that far. Finally, I cracked the code to a delicious, rustic, and authentic (if you use lamb) Shep... that is nothing short of amazing simplicity. -- posted by AlmightyMooX

Sausage and Caramelized Onion Bread Pudding

Tue, 29 Dec 2009 08:53:58 -0500

If you can purchase turkey Italian sausage, purchase one or two links to equal 4 oz. This is from "Feed 4 for less than $10" and this menu cost $6.39 - they have affordable, delicious meals which are perfect for today's economy! Cooking Light Magazine, October 2009 edition. They served it with sautéed zuchini: heat a large nonstick skillet over medium-high heat. Add 1 T canola oil to pan; swirl to coat. Add 1 lb thinly sliced zucchini to: sauté 4 minutes or until zucchini is lightly browned, stirring occasionally. Sprinkle with 1/4 tsp MrsDash & 1/4 tsp or less of crushed red pepper flakes. Delicioso! :) -- posted by Manami

Summer Squash and Fennel Galette

Mon, 04 Jan 2010 10:39:47 -0500

From the rustic hand-shaped, herbed crust to the wonderful savory filling, this free form tart will please even the "pickiest" guests. Chosen as one of "The Best Recipes of 2009" by the Atlanta Journal Constitution, you can serve this as an entree with a salad to feed 4, or slice it into smaller appetizer wedges for 8. Enjoy! -- posted by ninja

Shepherd Pie

Tue, 05 Jan 2010 11:28:58 -0500

Thick Rich Hearty Goodness -- posted by Ruth Tisdale

Mushroom-Crab-Asparagus Tart

Sun, 10 Jan 2010 19:47:46 -0500

Linda Miranda from Wakefield, RI entered this recipe in the Bake-Off® Contest 41, 2004.This fancy tart is restaurant-fancy and is ready to bake in 20 minutes.It is very, very good! ;) -- posted by Manami

Eggplant & Zucchini Pie

Tue, 12 Jan 2010 17:03:59 -0500

This is from Hubert Keller's PBS show. Ever since I saw it I couldn't wait to make it. My family isn't normally interested in non-meat main dishes but this is always a hit. Enjoy! -- posted by Collegechyc

Southwestern Shepherd's Pie

Sat, 16 Jan 2010 18:32:09 -0500

Clipped from a newspaper food section, but I don't remember which one anymore. The sweet potato topping caught my eye, and I thought it might be good to make. Posted here so I wouldn't lose the recipe. -- posted by *Kathy*

Shawarma Spiced Shepherds Cottage Pie

Mon, 18 Jan 2010 01:46:44 -0500

I got this recipe from a local hole in the wall Lebanese restaurant and tweaked it a bit. Best of both the sweet and savory worlds. As a time saver I keep a jar of this spice blend (Shawarma spice blend) on hand and just measure out 2 1/2 tsp of the combined mixture in order to make this recipe. For the frozen vegetables I use a combo of corn, peas, green beans and carrots. -- posted by Banriona Aeval

Chicken & Mushroom Puff Pie

Thu, 28 Jan 2010 11:29:46 -0500

This is just what you need on a cold night. Serve with creamy mashed potatoes. -- posted by English_Rose

Beef, Mushroom & Red Wine Pies

Thu, 28 Jan 2010 11:39:43 -0500

Stewing beef is a good budget choice. It needs longer cooking, but the result is worth it. -- posted by English_Rose

Sausage and Hash Brown Breakfast Pie

Thu, 28 Jan 2010 13:26:52 -0500

A great and hearty breakfast pie that is sure to please everyone. I've never had anyone not enjoy it or even suggest a way to make it better. You can add more bacon if you like. Sometimes the hash browns need to cook longer, so please keep that in mind. Prep time is probably off because I make it early in the morning. Cook time should be dead on. -- posted by Nate From SoCal

Chicken With Ciabatta and Prosciutto Crust

Wed, 03 Feb 2010 11:55:53 -0500

For a deliciously savoury comfort food meal, try this luxurious version of a chicken and leek bake. -- posted by English_Rose

Bloody Mary Cottage Pie

Wed, 03 Feb 2010 12:19:16 -0500

This recipe gives an old favourite a contemporary twist. -- posted by English_Rose

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