Recipezaar: Savory Pies,Holiday/Event recipes

Vegetable Pot Pie

Mon, 06 Nov 2006 16:54:12 -0500

I found this recipe and haven't made it yet. But am posting cause this is where I keep all of my recipes LOL. I found it on vegweb and plan to make it next week. The original poster said this about it...I won't lie to you this dish takes time, but it is so worth it for special occasions! Served it at Thanksgiving and it was a big hit!! -- posted by AloveB

Sweet Potato and Goats Cheese Pie

Mon, 06 Nov 2006 21:18:58 -0500

just flippin good and gooey. -- posted by PinkCherryBlossom

Caramelised Balsamic and Red Onion Tarts With Goats' Cheese

Tue, 07 Nov 2006 15:10:44 -0500

From Delia smith, national treasure. The long, slow cooking of red onions and balsamic vinegar gives a lovely sweet, concentrated caramel consistency. These are then spooned into crisp cheese pastry cases and topped with melted goats' cheese and sage. Serve them as a special first course with some balsamic-dressed salad leaves, or 2 tarts per person make a brilliant light lunch. -- posted by PinkCherryBlossom

Caramelised Onion and Feta Baklava

Sun, 12 Nov 2006 14:29:07 -0500

The Middle eastern baklava is usually sweet. This savoury version is perfect for a formal meal. It can also be made ahead and frozen. To freeze, prepare as far as step 11 cool and freeze. Once frozen remove from tins and wrap in foil for up to 3 months. To cook, place whole pie (foil and all) in a 190C oven for 20 minutes and unwrap for a further 10 minutes. -- posted by PinkCherryBlossom

Mama Lorettes Tourtiere

Mon, 13 Nov 2006 16:44:21 -0500

This recipe is a home made one from my Grandfathers better half,Lorette, Who happens to be a very creative caterer! -- posted by WoodyTheBlackCat

Vegetarian Pot Pie

Wed, 15 Nov 2006 21:29:12 -0500

This delicious pot pie makes a nice vegetarian entree for a special occaision, such as Thanksgiving. Usually a hit with non-veggies as well. Cook it in a pretty dish for a nice presentation. -- posted by Veggie LuvR

Tourtiere

Wed, 15 Nov 2006 21:40:05 -0500

From The MDC Kitchen To Yours -- posted by salvador1709

Italian Zucchini Pie

Sat, 18 Nov 2006 20:18:37 -0500

This pie is Wonderful... I made for my adult children & they fell in love with it. Surprisingly the men LOVED it. I also made it for my friends mothers day celebration (about 20 people, made two pies) and her they all really loved it too. When there was only 1/2 pie left she took it and hid it from everyone so she could take it home LOL -- posted by Pricilla

Tourtiere Tarts

Sat, 18 Nov 2006 22:31:54 -0500

Tourtiere is a French Canadian meat pie that is traditionally served on Christmas Eve. I first ever had these at the home of a French Canadian friend..I have been making them at Christmas time as a make ahead appetizer for years now. It can be made into one individual pie, but I prefer the individual tarts..I freeze these individually on cookie sheets and then vacuum seal in my bagger or can be stored in a plastic container. -- posted by Cat^..^atude

Vegan Tourtiere

Mon, 20 Nov 2006 20:57:04 -0500

I made this delicious pie today. It is so tasty with some vegan gravy on top. I did change some of the ingredients to suit my tastes. I made my Easy Spelt Pie Crust for this and the two complimented each other perfectly. I got the recipe from this site: http://www.nikibone.com/recipe/vegan/vegantourtiere.htm -- posted by Chef Joey Z.

Deep Dish Leftover Turkey Pot Pie

Mon, 27 Nov 2006 16:52:19 -0500

You thought you were stuffed on Thanksgiving? Take a look at this overstuffed turkey pot pie! It 's made in a prepared pie crust filled with Thanksgiving leftovers of turkey, mashed potatoes, and gravy for ease during the holiday season. I do add more fresh herbs to this even though all was well seasoned when first served, bringing a freshness to the pie. -- posted by ~Rita~

Sweet Potato Shepherd's Pie

Wed, 03 Jan 2007 21:20:26 -0500

This is a blend of sweet and regular potatoes. It's vegetarian, so feel free to sub. in real ground beef. Don't remember where I got it! -- posted by WI Cheesehead

Sarah Shipley's Chicken Pot Pie

Sun, 07 Jan 2007 18:27:55 -0500

This is a simple, yet delicious, comforting meal. I've had it forever and the whole family loves it. I usu. don't make it with the almonds and it still tastes fantastic! Takes just minutes to throw together if you buy the crust already made. -- posted by WI Cheesehead

Chickpea-Veggie Loaf

Sun, 07 Jan 2007 21:20:13 -0500

I enjoy this scrumptious loaf time and again, including for Christmas dinner. Be sure to serve with Roasted Garlic Gravy (#203656) and a baked acorn squash, along with salad or sweet peas, for a real feast. -- posted by White Rose Child

Mushroom Pie

Tue, 16 Jan 2007 15:22:37 -0500

Savory and rich. A meal in itself. -- posted by KathyP53

Mardi Gras Brunch Pie

Thu, 18 Jan 2007 15:50:42 -0500

There's no need to wait until Mardi Gras to put this on your brunch table. -- posted by Alan in SW Florida

Goat's Cheese and Watercress Quiche [ Gluten-Free ]

Thu, 18 Jan 2007 16:28:31 -0500

This recipe, which I have not yet prepared, is from the BBC. It looks amazing, I can't wait to make it - I think I'll serve it for brunch with mixed greens and a potato dish on the side. Make sure to use a gluten-free flour mix that includes guar or xanthan gum. -- posted by What's Cooking?

Cheese Galette With Balsamic Gravy

Fri, 19 Jan 2007 12:51:01 -0500

From the BBC website.... which I ate because this recipe looked so good. They should be back online by now, though. ;o) -- posted by Sandi (From CA)

Quick & Easy Vegetarian Empanadas

Wed, 31 Jan 2007 22:50:26 -0500

This great recipe found in "Real Simple" magazine cuts normal preparation time for empanadas in half. -- posted by esmerelda smoot

Quiche Me! Mini Sausage Quiches

Thu, 01 Feb 2007 23:11:33 -0500

Got these off another recipe site. These are great to serve at a brunch, shower, or for a Valentine's breakfast for that special someone. DH loves Quiche and I make it quite often so who says real men don't eat Quiche? The filling is good in a standard 9" pie shell or pre-made puff pastry tart shells, for those with phyllo-obia. -- posted by Little Bee

Blackbird Pie......or Chicken, Leek and Potato Pie!

Wed, 07 Feb 2007 16:39:06 -0500

Yes, it's an old-fashioned Blackbird pie! This is made with leftovers & tasted so good that I decided to post the recipe or is it an assembly job?! Very easy, I am almost embarrassed to say that I made it with ready-made pastry! Well, it was after all a quick lunch with an assault on the fridge! This is what I found, mashed potato, cooked leeks & some cooked chicken breasts. There was an open packet of ham, and that completed the pie! The only vital item is a blackbird pie funnel, oh yes & some ready-made pastry & leftovers! -- posted by French Tart

Crawfish Pie

Sun, 11 Feb 2007 20:55:43 -0500

This is from a historical restaurant cookbook. This is a recipe from Faunsdale Bar & Grill. -- posted by CheesyGal

Simple Shepherd's Pie

Fri, 13 Apr 2007 17:10:40 -0400

I've made this for years and my friends and family love it. It's such a hearty and easy meal to make. Leftovers are like a hug after a hard day of work. YUM! You need to flavor the meat, so you can use a taco seasoning packet, onion soup mix, or your own concoction). Here's an example... http://www.recipezaar.com/38756 -- posted by Kaebella

Vidalia Onion and Parmesan Pie

Tue, 24 Apr 2007 19:57:32 -0400

For onion-lovers! I use 1/2 cup ricotta and 1/2 cup sour cream for this, and also add in some cooked crumbled bacon or ham, you have the option of adding them in if desired, this recipe makes two 8 or 9-inch pies :) -- posted by KITTENCAL

Ham and Cheese Quiche

Fri, 27 Apr 2007 23:00:24 -0400

This is a wonderful tasting Quiche full of savory ingredients. Serve it for Brunch or Mothers day and it will be a hit! -- posted by Little Bee

Nikuman / Butaman / Pork Bun

Tue, 01 May 2007 13:33:57 -0400

This is a steamed bun with a pork filling. I first tasted this in Japan, it warms you up on a cool day. And served with hot mustard and soy sauce it is perfection. I found this recipe by searching on the internet. -- posted by Ms. See

Not Quite Traditional Tourtiere but Almost

Tue, 08 May 2007 13:58:53 -0400

My husband being from Quebec, loves tourtiere. I learned to make it from a traditional recipe and eventually added my own throw ins. He loves it. -- posted by Cookworm

Medieval Pigeon Pie

Mon, 28 May 2007 21:32:35 -0400

A basic pigeon pie recipe taken from medieval times and transformed into a modern must-make, mouth-watering dish. From Toby Tobin. -- posted by English_Rose

Bacon and Cheddar Quiche

Fri, 15 Jun 2007 22:13:41 -0400

My sister found this on a website but I am not sure which one and made it for my little sister's wedding shower. It was excellent so here I am sharing it. I have listed the ingredients for making the crust too, however I just buy a frozen crust from the store. ENJOY!! -- posted by Chef 495452

Canteen Steak and Kidney Pie

Wed, 04 Jul 2007 23:04:09 -0400

Succulent beef and kidney under golden puff pastry make the Canteen Restaurant's traditional steak and kidney pie a real winner. -- posted by English_Rose

Biscuit-Topped Lemon Chicken

Tue, 24 Jul 2007 21:10:14 -0400

This recipe combines hot, crusty biscuits and a flavorful lemon-pepper sauce. It is great for potlucks and gifts. You can add boiled, cubed potatoes and carrots to this for a little variety. -- posted by FloridaGrl

Jamaican Meat Patties

Thu, 02 Aug 2007 11:52:46 -0400

These meat pies are so good, easy to make, and travel well. Be careful with the hot peppers; Scotch bonnets are super spicy. To make these kid friendly, we usually don't add the peppers until just before filling, setting aside some plain filling for the sensitive mouths. These are really good with pineapple coleslaw. I got this recipe from the September 2006 issue from Womans Day magazine. -- posted by Mariah

Steak and Mushroom Pie

Mon, 20 Aug 2007 19:29:25 -0400

This recipe is made in a casserole dish, but you may make it in a 10-inch *very* deep-dish pie plate, it's made easy using packaged gravy mix, stewing beef may be used in place of the sirloin, throw in some frozen diced peas and carrots and a splash of red wine also if desired --- because of the high soduim content in the gravy mix I suggest not to add in any extra salt. -- posted by KITTENCAL

Traditional English Cottage Pie With Cheese and Leek Topping

Mon, 08 Oct 2007 22:43:11 -0400

Cottage pie, like its opposite lamb number, Shepherd's pie, was the ingenious idea of housewives many years ago, in order to create another warm and comforting meal usually from the Sunday Lunch left-overs! Cooked beef or lamb were diced or shredded and sometimes the vegetables were added to the meat mixture - such as peas or carrots. This recipe uses raw minced beef, but you could use minced cooked beef if you wish, I have added it as an alternative. The leeks were always added to the mashed potato topping when I was growing up - it was another way of utilising the leftovers! A bit like a Bubble and Squeak topping. I am not a lover of peas being added in my Cottage Pie, so I have suggested them as an option - I always prefer carrots as the vegetable to be added. Try to use mature Farmhouse Cheddar cheese for the topping - a little goes a long way, as it is so strong in flavour. The cheese is very luxurious, but takes this simple and comforting pie to a higher taste level, in my humble opinion! Serve bubbling hot straight from the oven with steamed cabbage, carrots or any seasonal vegetables and a jug of gravy. -- posted by French Tart

Easy Chicken or Turkey Pot Pie

Sun, 21 Oct 2007 01:25:57 -0400

For those who do not want to bother making a cream sauce from scratch then this is for you and it's pretty darn good too, fresh mushrooms may be used in place of canned, although the golden mushroom soup is better this will also work using cream of mushroom soup, if you are not a garlic-lover then omit --- see my recipe#66929 -- posted by KITTENCAL

Pashtida

Thu, 25 Oct 2007 00:30:59 -0400

My friend Rachel was visiting from Israel last week and made a delicious pashtida for us. Unfortunately, she left before I could get her recipe, though I will try to track it down. While looking for other pashtida recipes on the net, I chanced upon this one by Joan Nathan. Haven't tried it yet, but with these ingredients, how can it be bad? Let me know what you think. -- posted by Sarah Chana

Shortcut Pie Crust

Mon, 29 Oct 2007 20:45:10 -0400

I stumbled upon this recipe with my son while watching Activity TV. It's easy enough for a kid to make and preparation involves no electricity. I was so glad to find this recipe because I don't keep shortening on hand (yet - I'm sure I'll look back one day and wonder how I ever did it). -- posted by eightthirty

Madame Quiche's Quiche Au Fromage

Fri, 09 Nov 2007 22:44:13 -0500

This is the essence of Madame Quiche's recipe. It is a very near replica of the small quiches she sells each Saturday at the Louviers market. -- posted by Cheeseburger in Paradise

Christmas Morning Pie

Sun, 25 Nov 2007 02:39:31 -0500

I make this every year! Delicious! -- posted by RecipeNut

Little Jack Horner's Christmas Chicken, Fruit and Stuffing Pie!

Tue, 27 Nov 2007 17:22:51 -0500

This beautiful layered pie combines all my favourite Christmas flavours - chestnuts, cranberries, dried apricots, chicken, pork sausagemeat and bacon - all encased in a crispy and crumbly pastry case; it is a firm favourite in our house EVERY year! Not only that, but this pie is actually better if made ahead of time - it can be eaten warm or cold and is excellent for buffets and light suppers. It also freezes very well, once cooked. The filling is very similar to an English Pork Pie, a fruity stuffing mixture layered with chicken fillets. Although it is essentially a pie for the winter festive season - I see no reason why it cannot be made all year around - I often make it to take on picnics in the spring and summer. You can adjust the filling to suit your own tastes and requirements, but I think that the chicken, bacon, apricots, cranberries and chestnuts are essential for the delicious and unique flavour this pie has! N.B. Please try to use high meat content sausages or sausagemeat - it makes all the difference to the taste, plus cheaper sausages have lots of fat and bread added! Where the name came from - an old Nursery Rhyme: "Little Jack Horner sat in a corner, eating his Christmas Pie - he put in his thumb and pulled out a plumb, and said what a good boy am I"!!! I JUST had to name it after him, even though there are NO plumbs in this pie! (The original recipe was in a 2005 BBC Good Food magazine; this is my much amended version of that original recipe.) -- posted by French Tart

Whole Foods Organic Veggie Pie

Wed, 28 Nov 2007 02:34:44 -0500

I made this as a side dish for Thanksgiving this year. Everyone thought it was really good. The nutmeg gave it a unique flavor but you can also omit the nutmeg and try using other spices (rosemary, thyme, sage, etc.) if you like. I also made homemade pie crust. YUM! -- posted by Dominick & Amanda

Tabby's Homemade Chicken Pot Pie

Wed, 28 Nov 2007 17:06:30 -0500

I've perfected this chicken pot pie and it's now a requested favourite among family and friends! -- posted by Tabby Bartley

Christmas Meat Pie - Cook Ahead and Freeze

Thu, 29 Nov 2007 16:48:02 -0500

Found on the BBC Good Food site.Made this for the family at Christmas and everyone LOVED it! I'm not going to wait 12 months before making another (minus the holly leaves!) The time stated excludes cooling. -- posted by Tina and Dave

Swiss Cheese Quiche (Julia Child)

Thu, 29 Nov 2007 16:54:11 -0500

Posted here for safekeeping. You can also use all milk instead of cream and omit the butter pieces on top. -- posted by coconutty

Roquefort or Blue Cheese Quiche (Julia Child)

Thu, 29 Nov 2007 16:54:28 -0500

Posted here for safekeeping. You can use milk instead of cream. -- posted by coconutty

Moussaka

Mon, 07 Jan 2008 01:04:35 -0500

This is a recipe from my mother-in-law who lived in Greece all her life. It takes a little bit of time to prepare it, but is well worth your time! -- posted by Chef #715484

Salmon Mushroom Coulibiac With Sour Cream Dill Sauce

Fri, 11 Jan 2008 01:40:37 -0500

My mother-in-law gave me this recipe to help use up the prodigious amounts of salmon in my freezer. It is a very attractive dish with a wonderful cream cheese pastry that will make people think you are a cooking superstar! This is best to make ahead of time as it is a bit of a futzy dish and then pop in the oven before your company is coming. -- posted by cyaos

Turkey, Vegetable and Roast Potato Pie

Wed, 16 Jan 2008 01:54:29 -0500

This delicious pie is always a huge hit with our family. This comforting casserole pie is filled with vegies and turkey in a creamy mustard sauce which is complemented by the cheesey crisp potato topping. Its perfect to make if you have any leftover turkey and roast potatoes from Christmas day or dinner the previous night. I got this recipe from a "Christmas leftovers" special in a magazine and have adapted it to my family's likings. You could also use leftover ham or chicken in place of the turkey. -- posted by Brittney_xo

Tourtiere Turnovers

Wed, 16 Jan 2008 17:35:25 -0500

A French Canadian holiday tradition gets a cocktail party makeover. Serve with Chili Sauce as a cocktail or serve hot with a pork or beef gravy for dinner. Makes 40 plus cocktails. Per piece:about 95 cal,3g pro,6g total fat(3g sat.fat),7g carb,trace fibre,25mg chol,130mg sodium,%RDI: 1% calcium,4% iron,2% vit A,9% folate. Recipe taken from Canadian Living Holiday Baking Fall 2006. Well worth the effort. I've made these many times and have always recieved great reviews. -- posted by Chef #642925 Gertrude from the Granite Planet

Vegan Chicken-Less Pot Pie

Sun, 27 Jan 2008 19:05:14 -0500

Delicious Vegan Pot Pie. Perfect for Holidays! -- posted by Veg Chef #740565

Torta Rustica (Spinach , Tomato & Cheese Quiche)

Tue, 12 Feb 2008 01:37:59 -0500

This is an Italian holiday classic, but it's one that I will make all year. The sun-dried tomatoes supply a tangy sensation that complements the milder flavors of the quiche very well. -- posted by Finicky

Besy Spanakopita Ever!!!

Thu, 28 Feb 2008 01:25:39 -0500

I altered this recipe from the Greek restaurant that I work at and out of the many variations of spanakopita I've tried, fresh, authentic or frozen, this is easily the best. My dad dislikes spinach and he thinks this is just wonderful. Also, you'll want to rinse the spinach after you take it out of the bag because it sometimes has sand in it. -- posted by Taste The Lightning

Brontë Pie - Emily Brontë's Favourite Meat Pie!

Sun, 02 Mar 2008 20:53:39 -0500

It is said that whilst in Belgium 1843, Emily wrote to her sister Charlotte Brontë, saying that she would rather be in Haworth House (Haworth, Yorkshire) making this pie than be abroad... This recipe comes from Hidden England, where it also says you can use chicken or turkey breast in place of the beef. -- posted by Um Safia

Baked Herb Yorkshire Pudding from English Fields and Hedgerows

Tue, 04 Mar 2008 01:26:06 -0500

This is a delightful pudding, normally eaten at supper time, and it is suitable for vegetarians. It has its origins in Northallerton (North of England) and would have been made from wild herbs, gathered from the hedgerows and fields, and eaten with 'mushy' peas. I found this recipe in a small English regional cookery book - Yorkshire Recipes, and have made it regularly as an alternative to Yorkshire Pudding. Preparation time includes the standing time for the batter. -- posted by French Tart

Creamy Chicken and Garlic Picnic Pasties-Parcels With Boursin

Wed, 05 Mar 2008 18:46:10 -0500

Delectable litle pasties or pastry parcels filled with tender chunks of chicken breast and French Boursin cream Cheese, delicious! These are so easy to make, as they use cooked chicken breast, making them very handy for any leftovers you might have. France meets England in these pastry parcels, I have taken the idea of a traditional pasty, then added a little French touch with the Boursin cheese, thus dispensing with any need to make a white sauce to bind the chicken! Great for lunch boxes, picnics, lunch, supper or a light meals or snacks.NB: (I would not advise re-heating these, as the chicken has already been cooked twice before - they are just as delicious warm or cold.) -- posted by French Tart

Old English Posh Picnic Raised Chicken and Ham Pie

Wed, 19 Mar 2008 01:25:27 -0400

I will not pretend that this pie is easy or quick to make, however, if you want to impress your friends or family with a sensational "posh" English raised pie then this is the recipe for you! Tender chunks of chicken with pork sausage meat and ham are encased in crisp hot water crust pastry, liberally seasoned with spices and herbs; this pie makes a simply stunning centrepiece for any Glyndebourne style picnic event or for a special celebratory cold buffet, such as weddings, christenings or anniversaries. The pastry used in this pie recipe is hot water crust pastry, which is a direct descendant of "coffer" paste that was used to encase and protect meat whilst it cooked centuries ago the pies then being called coffyns! The pastry is shaped by hand whilst it is still warm, and is excellent for using with intricate pie moulds - the technique is known as "hand raised" and pies made this way are called "raised pies". The pastry is easy to make, but MUST be kept warm whilst you are using it - I keep mine warm over a pan of simmering water. This pastry is excellent for all types of traditional raised pies, such as Game pies, Pork pies and Veal and Ham pies. (Preparation time includes the one day needed for the pie to cool down and then for jellied stock to be added, and then allowing for the jellied stock to set.) -- posted by French Tart

Pizza Gain (Aka Pizzagaina, Pizza Rustica, Italian Easter Ham Pi

Mon, 24 Mar 2008 23:49:50 -0400

This is my Grandmother's recipe for Pizza Gain (AKA PizzaGaina, Pizza Gaina, Pizza Rustica, Italian Easter Ham Pie, Italian Ham Pie, Easter Pizza, etc.). There are many varieties out there depending on the region of Italy you are from. My family makes it in their traditional style from their village in Naples (Napoli) Italy. There are some areas that use sausage or hard boiled eggs, this one does not. This is also the recipe for a very large pie. I make it in my roasting pan without the rack in it. It is meant to be divied up & shared. I give a hunk to about 6 different people. The story, as its been told to me, is that during Lent & the 40 days of fasting... this Pizza Gaina was made by the Italian women on Good Friday as an abundance of meat & richness that was abstained during Lent. It was prepared, cooked, and chilled on Good Friday, but could not be cut & eaten before noon on Easter Saturday. Although some people serve it on Easter Sunday. Many Easter dishes were made in advance so the local Priest could come and Bless the prepared foods for the Feast of Easter. My family would all gather at my Grandparents house on Saturday & enjoy it together with our Aunts, Uncles, & cousins. It's a tradition that I'm glad to continue to keep those memories going. You can make your own pizza dough for this or purchase it. I sometime buy it at our local pizzeria. This is served chilled. When heated, becomes runny. Also, I cut up all the meats & mozzarella the night before so it's ready to go Friday. I also put a heat-proof oven liner on my bottom rack in case anything oozes out. * Want to specify almost everything is cubed or cut to little slices cubed... ** See photos for stages of preparation from start to finish ** Also, for ingredients, I was able to find all of the meats, fresh basket cheese, and fresh mozzarella at the deli-counter in my local supermarket and they are also found in Italian Specialty Shops or Deli's. -- posted by BlondieItaliana

French Meat Pie

Thu, 03 Apr 2008 01:53:54 -0400

This is a traditional French-Canadian recipe. My mom makes this only for the holidays, but I've made it year round. -- posted by afghanmom

Crab Quiche

Wed, 09 Apr 2008 18:15:08 -0400

I like to make this quiche for holiday breakfasts or brunches. I really like the addition of fried onions in this. -- posted by mommyoffour

The British Bulldog! Traditional Layered Beef Steak Suet Pudding

Thu, 24 Apr 2008 20:37:23 -0400

A traditional British steamed savoury pudding - fluffy dumping style suet pastry layered with tender and succulent braised beef steak - pure comfort food. Once you have prepared this, just let it steam quietly away in the background, whilst you get on with other things. Unmould this pudding at the table and serve it immediately with extra gravy, steamed seasonal greens and mounds of fluffy mashed potatoes. There is an urban myth in the UK, that men ask woman who can cook this delicious savoury pudding to marry them........be warned.......be careful! Preparation time includes the cooking of the beef steak before the pudding is made and steamed. (This recipe comes from my family's recipe collection - it was cooked regularly by my grandmother and my mum; the original recipe is written in pencil on a scrap of paper.........it was like finding real treasure!) -- posted by French Tart

Organic Whole Wheat Pie Crust

Mon, 28 Apr 2008 01:41:15 -0400

I played around with different recipes to find a whole wheat pie crust that wasn't dried out. This recipe, if done right is flaky and delicious. I use it for my apple pie and chicken pot pie alike. Careful not to overwork the dough, the more its handled or mixed, the dryer it will be. -- posted by Green Cuisine

A French Country Affair! Elegant Omelette Gateau W/Chive Flowers

Wed, 14 May 2008 18:57:12 -0400

This would be a wonderful centrepiece for a special celebratory meal, such as a summer wedding, christening, anniversary, birthday or a bridal shower. Open faced omelettes, studded with fresh vegetables and herbs including chives and chive flowers, are sandwiched together with herb and garlic cream cheese to create a savoury vegetarian gateau! Top the gateau off with parmesan cheese shavings and toss baby salad leaves on and around the gateau to serve. This does take a little time to prepare, however, it is made a day before it is needed, making it ideal for a special event. You could add thinly sliced ham or crispy bacon if this is not required as a vegetarian dish. Preparation time includes the chilling time overnight. (The idea for this recipe was taken from a Good Food magazine - summer 2008.) -- posted by French Tart

Scacchi-- Italian Passover Lasagna

Tue, 05 Aug 2008 03:02:46 -0400

This traditional Sephardic Passover main course uses leaven-free matzo in place of regular lasagna noodles, and has a delicious meat and spinach/mushroom filling. -- posted by Sephardi Kitchen

Impossible Tuna Pie

Mon, 18 Aug 2008 01:00:12 -0400

From a local recipe pamphlet. -- posted by Mrs. Hughes

Impossibly Easy Turkey and Stuffing Pie

Mon, 25 Aug 2008 22:17:22 -0400

What a perfect thing to do with Thanksgiving leftovers! Note, though, that cooked chicken may be substituted for the turkey so that you can enjoy this meal any time of the year. Recipe comes from Betty Crocker. -- posted by Lorraine of AZ

Jack-O-Lantern Sloppy Joe Pie (Halloween Recipe)

Fri, 29 Aug 2008 19:14:55 -0400

From Taste of Home Simple & Delicious October, 2008. I haven't tried this recipe yet, but plan on making this for Halloween pot-luck I'm going to. Description from Bonnie Hawkins of Elkhorn, Wisconsion: "This is so much fun to do - and kids love it! You'll never have to worry about leftovers. It's even good for adult parties... but you might want to increase the heat level with a hotter salsa or seasonings." Author suggests garnishing with cilantro or parsley for a pumpkin stem. I imagine you could make this pie without cutting out the Jack-O-Lantern face on the pie crust and it would be just fine. -- posted by NELady

100th Anniversary Brunch

Wed, 24 Sep 2008 01:54:38 -0400

This is another great recipe from my friend, Jackie. We multiplied it by 11 and served it for brunch at our church's 100th Anniversary Sunday. We omitted the chilies, but added cubed ham. It's easy and delicious and everyone loved it! You can omit the butter, as well, or reduce it. For the big recipe that we did I added just 2 cups. I've made it in the original size without any butter and it's still rich and yummy. Make it the night before if you want, pull it out of the refrigerator in the morning and bake. -- posted by Yia Yia

Thanksgiving Shepherd's Pie

Thu, 16 Oct 2008 23:58:38 -0400

Another way to use up those Thanksgiving leftovers. -- posted by Alan in SW Florida

Thanksgiving Dinner Leftovers Pot Pie

Tue, 25 Nov 2008 01:06:14 -0500

This clever recipe gives a second life to your holiday leftovers as something completely new and delicious. Shredded Monterey Jack cheese is also delicious in this homey dish. -- posted by JackieOhNo!

Crispy Duck Rolls With Pomegranate Dipping Sauce

Tue, 09 Dec 2008 23:00:18 -0500

Duck confit - seasoned duck leg quarters slowly roasted in duck fat - is fully cooked and can be found in the meat section of specialty grocers. Look for egg roll wrappers in the international freezer section or near the tofu products. Pomegranate concentrate can be found in many markets and Middle Eastern specialty stores. If plating the Crispy Duck Rolls with a green salad, double the dipping sauce. If there is extra sauce, you can make vinaigrette - whisk in about half the volume of fruity extra virgin olive oil, then season to taste. -- posted by Jess4Freedom

Ham, Cheese and Mushroom Quiche

Mon, 29 Dec 2008 22:48:06 -0500

I've adapted this recipe from one which featured in the pre-Christmas 2008 Australian magazine 'New Idea' as an excellent way to give new life to various leftovers from the Christmas Day meal, in this case, leftover leg ham. This recipe can, of course, be made at any time of year, with leftover ham or ham bought specifically for making this recipe. The preparation time below includes the time needed to bake and cool the pastry case. The other recipes posted from this collection are Recipe #344949, Recipe #345642 and Recipe #345416. -- posted by bluemoon downunder

Ina's Chicken Pot Pie

Tue, 30 Dec 2008 02:01:13 -0500

This is from Ina Garten with my variations. I used ready-made pie crust and they turned out beautifully. -- posted by KathyP53

Festive Terrine

Tue, 30 Dec 2008 15:50:35 -0500

I adapted this recipe from the December issue of the excellent Australian Delicious Magazine. I added some duck leg-meat, as it was on hand, and this was a great addition. I omitted the garlic from the original recipe, as I felt it would overpower the other flavours. The original recipe also included 1/2 cup brandy - I didn't have any so didn't add it - instead I added the juices of the duck, which had been roasted in honey and allspice. It was simple to make, and had a beautiful presentation and flavour. Serve cold, accompanied by a fruit relish - I used a cherry relish as it was served for Christmas lunch. You could use rasher bacon as a substitute for prosciutto to line the terrine - the prosciutto was a leaner option, and about the right size to wrap the terrine. -- posted by ChrisWells

Lentil "meat" Loaf With Potato Filling

Tue, 30 Dec 2008 20:54:59 -0500

This loaf was modified from a found recipe, very hearty and rich. Tons of protein and easy to make. I added ground flax seed for extra health benefit! -- posted by Lbryda

Colombian Tamales

Tue, 20 Jan 2009 16:58:03 -0500

This is one of my husband's favorite "Comfort Foods" (he's Colombian). He even said I made it right the first time I tried! The process is relatively involved - overnight marinating is recommended and it steams for three hours. It is nothing like Mexican Tamales or "Hot Tamales". These are wrapped in banana leaves rather than corn husks, are much larger, and not as spicy hot. -- posted by Ice Cool Kitty

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

French Canadian Tourtiere

Fri, 13 Feb 2009 00:36:32 -0500

There are almost as many recipes for this traditional French Canadian meat pie as there are French Canadians. I come by this one honestly as my father is of francophone heritage - his ancestors settled in Quebec back in the 1600s. Our family tradition is to serve this on Christmas Eve with beef gravy and petite pois (tiny sweet peas). -- posted by shopkeepervicki

Corn Dog Dressing Bake

Mon, 16 Feb 2009 01:17:52 -0500

This is one of those recipes that came from one of those days the boys and I decided to play in the kitchen. Two dishes that we love involving cornbread are corn dogs and good ole southern cornbread dressing. So we asked ourselves... Why not combine the two? That's just what we did. It turned out better than I could have hoped!! In 2 hours I made 2 pans because everyone wanted seconds and thirds! This casserole is savory yet slightly sweet. It is cheesy and meaty. In one word... Perfect! -- posted by The Homesteading Housewife

Johanne's Tourtiere

Thu, 05 Mar 2009 01:18:59 -0500

This is a combination of my mother-in-law and my stepmother's tourtiere recipes. Delicious! -- posted by ZorroRoaster

Spinach Tart

Thu, 19 Mar 2009 01:32:50 -0400

This recipe has earned a gold star in my personal cookbook. Not only is it a vegetable dish that most people seem to like, it travels well in a cooler, it can be served cold, and it's tidy enough to be eaten without utensils. Best of all, with a couple of changes it becomes incredibly easy to make and still retains its medieval flavor. Since beet leaves aren't available at the local grocery, I normally use only spinach. -- posted by Wylder

Tomato and Camembert Tart

Tue, 24 Mar 2009 18:08:40 -0400

Made with an olive-oil crust and a drizzle of herb-infused olive oil, this is delicious and healthy! This is a wonderful savory tart! Prep time does not include 30 minutes chill time. Adapted from Country Living. -- posted by Sharon123

Spinach Feta Passover Lasagna

Sun, 05 Apr 2009 22:03:44 -0400

The matzah in this recipe cooks up to taste like a real lasagna -- you won't even notice you are eating a pesadic dinner! Fresh dill is delicious, but go ahead and substitute dried if fresh is not available, but cut the amount by 1/2. Clipped from a magazine -- I don't remember which! -- posted by Susiecat too

Italian Easter Meat Pie

Mon, 06 Apr 2009 21:53:52 -0400

This is a recipe handed down by my grandmother. It is a tradional recipe served at Easter -- posted by Chef #213751

Potato and Cheese Mina (Passover Matzo Pie)

Wed, 08 Apr 2009 11:46:41 -0400

This simple & delicious recipe is from New York's much-loved "Capsouto Frères Restaurant". Mina is a traditional Sephardic Passover pie. It can be prepared a day in advance and kept refrigerated. Reheat in 325ºF oven for 10-15 minutes. -- posted by blucoat

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

Super Easy Ham and Swiss Pie

Thu, 09 Apr 2009 12:10:31 -0400

A EASY quiche style pie that is very family friendly. Was a something my friend Ann would make and bring the leftovers to lunch at the office. It always smelled and looked so good that I finally asked her for the recipe, so not sure where it oruginally came from, but is super yummy and super easy. This is also a GREAT way to use leftover Holiday Ham. -- posted by Wendy@TN

Bridies

Sun, 12 Apr 2009 00:53:19 -0400

My adaptation of another of Huey's recipes. He describes a Bridie as "a South African pasty filled with spiced minced lamb... well, kind of..." Minced lamb is what Americans call "ground lamb". As I don't like my foods hot and spicy, when I make these I shall be omitting the sambel oelek (or any other chilli paste) and increasing the garlic. They looked so delicious that I'm really looking forward to making these. I'm also interested to learn from South Africans how well-known this dish is in South Africa and the degree to which this version has varied from the standard Bridie. If you are planning to make this recipe, please check the NOTE below the directions about a problem I had in posting one ingredient. For yield, I also tried to write, again unsuccessfully, "2 large or 4 small Bridies". Whether you consider this recipe appropriate to serving 2 or 4 will, of course, depend on the appetites of the eaters, and whether the Bridies are being served with other side dishes or on their own! -- posted by bluemoon downunder

Matzahbrai / Matzohbrai / Matzia

Sun, 12 Apr 2009 02:10:25 -0400

My grandpa's recipe for a matza and eggs pie. -- posted by Jungle Cookbook

Spinach and Matzoh Pie (Passover)

Mon, 13 Apr 2009 16:02:39 -0400

This easy and delirious dairy recipe is from "Gourmet Magazine" (April 2008). It's similar to a spanakopita. It's great served warm as a main dish, or cold, in small slices, as an appetizer. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered. -- posted by blucoat

Broccoli and Cream Cheese Tart

Tue, 28 Apr 2009 11:53:06 -0400

Serve this delicious tart for brunch, lunch, or a light supper. It can also be made using mini pastry shells for individual appetizers. For appetizers, adjust baking time to 20 minutes for or until browned and filling is set. -- posted by Realtor by day, Chef by night

Pizza Chena: "pizza Rustica"

Fri, 08 May 2009 01:52:16 -0400

When looking for recipes for pizza chena, you'll find that many use the term interchangeably with pizza rustica, meaning "rustic pie." Both are traditional Easter savory meat and cheese pies that can be made with either a pastry or bread dough crust. Pizza chena, mispronounced by some Italian-Americans as "pizza gaina," seems like an appropriate name since when you eat it you "gain-a" lot of weight. Pizza chena is a Neapolitan dialect term meaning "full pie," a massive, two-crusted savory pie filled with Italian meats, cheeses and eggs.Though traditionally associated with Easter, pizza chena can be enjoyed any time of the year. Given its versatility of ingredients and large size, it makes a great party dish that can be made ahead of time then served at room temperature. This recipe requires beginning at least a few hours in advance. You can make your own dough or cheat and use store bought prepared pie crusts. -- posted by "Food:The Way To Anyone's Heart"

Savory Chicken Pot Pie

Thu, 18 Jun 2009 01:40:16 -0400

A great comfort food for a family. Substitute with left over turkey. Freezes well for OAMC. -- posted by BigMammaJamma

Oyster Pie

Sun, 28 Jun 2009 13:20:48 -0400

I worked as a waitress in Ocean City, MD at the Majestic Hotel during my summer breaks from college. The hotel is still there, but under different ownership now. This was the owner's wife's recipe. This was a favorite that was served in the dining room. Very tasty and easy to make. Today's oysters seem not to be as salty as they were 50 years ago. Today when I buy oysters I do not wash them. That decision I will leave up to you as you know the oysters you buy. I have given the ingredients as printed on my recipe, but I like to add: !/2 tsp. Worcestershire Sauce, 1/8 tsp. dry mustard, and just a sprinkling of dried onion flakes to the mixture. Please note: the original recipe for the pie crust called for 1 heaping Tbsp. Crisco, but I couldn't get the word heaping in the list of ingredients. -- posted by Debaylady

Chicken-Chile Cheesecake

Mon, 03 Aug 2009 11:46:34 -0400

This tasty gem is supposed to be from the Feb.1992 Southern Living. I found it written on a scrap of paper in a recipe box that I bought at an estate sale so I can't be sure of it's accurate to the original. It can be used as an appetizer (serve with tortilla chips or crackers) or the main course. Use this recipe to get rid of leftover chicken (or turkey at Thanksgiving!). It makes 8-10 servings as a main course but at least double that as an appetizer. Great for parties! -- posted by Realtor by day, Chef by night

Turkish Spinach & Feta Borek

Tue, 18 Aug 2009 03:01:31 -0400

This is a wonderful recipe for borek made in a large dish rather than the individual little rolls. It is great served in squares as a side dish or you can even make a meal out of it with a nice salad, some olives & fresh bread! Borek of all kinds is very popular with everyone in Turkey but it is especially popular during Ramadan time. Time to make doesn't include the resting time in the fridge! -- posted by Um Safia

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

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

Meat Pie ( Tourtiere )

Wed, 07 Oct 2009 15:59:56 -0400

Meat pie that you eat at Christmas and Easter! Prep time includes time for making pie shells. -- posted by Chef #1287027

Yummy Mummy Calzones

Tue, 27 Oct 2009 11:51:00 -0400

From Taste of Home's Halloween Book. -- posted by Cecily Parsley

Mme Benoit's Tourtière

Thu, 05 Nov 2009 11:06:48 -0500

Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook. -- posted by Dreamer in Ontario