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Bake one of these savory pie recipes for a satisfying supper. Choose from creamy pot pies, hand pies, and veggie pies when the comfort food cravings hit.
Savory A small, double-crust meat pie filled with minced mutton or other meat. Sea-pie Cipaille: United Kingdom: Savory A layered meat pie made with meat or fish, and is known to have been served to British sailors during the 18th century. Sfiha: Lebanon: Savory An open-faced meat pie made with ground mutton. Shaker lemon pie: United States: Sweet
In other versions the meat is put straight into the dish, with only a pastry lid. [21] In either case, a pie funnel is often used to stop the top crust sinking into the meat mixture during baking. [22] Some recipes call for puff pastry; others for shortcrust. [21] In some the meat is cooked before going into the pie; [23] in others it goes in ...
To unpan, loosen the sides of each hand pie with a table knife, then insert the tines of a fork between the pan and each pie to lift it out. Serve with the barbecue dipping sauce and molasses apples. Store the leftover hand pies in an airtight container in the refrigerator for up to 5 days. Reheat, wrapped in tin foil, for 15 minutes at 350 ...
Mincemeat Pie. Sweet but savory, this traditional British favorite just screams Christmas, and while it has ebbed and flowed in popularity for decades, it earned a spot on Bon Appétit's ...
A meat pie is a pie with a filling of meat and often other savory ingredients. They are found in cuisines worldwide. They are found in cuisines worldwide. Meat pies are usually baked , fried , or deep-fried to brown them and develop the flavour through the Maillard reaction . [ 1 ]
Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes.
This is generally accepted as the mark of a hand-made pie. It is possible, however, to bake the pastry in a mould, as with other pies. The pastry is often used to make pork pies [1] or other heavy fillings, [2] as, compared to other types of pastry, a hot water crust allows even very wet fillings to be held in.