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    You are in: Home / Cookbooks / PIES SAVORY
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    66 recipes in

    PIES SAVORY

    A collection of savory pies; chicken, pork, hamburger, and veggies. See my TURNOVERS cookbook for bialys, bierrocks, blachinda, calzones, empanadas, kol borek, pasties, runzas, samosas, sukkot knishes, turnovers, and uzka saveur to name some. They are wonderful for lunch or dinner with a salad or bowl of soup.
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    I was looking for an easy hamburger recipe & didn't have all the ingredients for the ones on the site so I threw this together & it turned out awesome! I hope you enjoy...

    Recipe #368947

    They originally hailed from haiti and are now everywhere in the islands. This recipe is slightly different from either of the two others. From "Caribbean Cooking". Start it over night because the dough needs to sit 12 hours-not included in prep

    Recipe #372752

    Found this in an old old cook-book of my mom's. Looks like it was clipped from a local newspaper.

    Recipe #311133

    Awesome for potlucks! You can even make these in mini muffin tins to make them kid-sized!

    Recipe #60239

    47 Reviews |  By elke

    This is The Australian Traditional Meat pie! usually eaten for lunch for just watching the aussie rules footy. You can make 1 big meat pie or more little ones from this recipe!

    Recipe #21726

    2 Reviews |  By 2Bleu

    The simplest version of this recipe we know. Great for dinner parties. This uses the small round boneless tenderloin steaks which resemble filet Mignon but are less expensive. If you purchase them wrapped in bacon, remove the bacon from the steaks for this recipe.

    Recipe #328607

    This is a delicious, simple pasty (pronounced "pass-tea" ) recipe. No gravy is needed, as it makes its own. The crust is sturdy but good. These have no turnips or swedes; you can add them if you like. My husband hates them, so I leave them out. Prep time is estimated, as I've never paid attention to how long it takes. Note: if measuring the flour by volume rather than weight, be sure to stir it first, or you will end up with too much flour, and thus a tough, dry crust.

    Recipe #251075

    This is my version of a yooper pastie--just like my Mother-in-law made.

    Recipe #119068

    This is my much quickened version of a pasty, put into pie form. For those who are unfamiliar with pasties, they are a pastry filled with meat, potatoes and onions, then folded into a half-circle. I live in an old mining town and these are still popular from the old days when the men would take them in their lunch boxes.

    Recipe #223558

    1 Reviews |  By Kitzy

    This is so easy to put together and looks really good. It makes an excellent lunch or light dinner served with a leafy salad. If possible use a mixture of yellow and red tomatoes.

    Recipe #259487

    We could buy these at a local bakery where I was growing up. I loved them and would often detour by the bakery after school to get one.

    Recipe #61799

    Another Pantry Challenge recipe - I was craving pasties, but also had leftover commercially prepared pie crusts from the holidays to use up. So I figured out what else I had in my pantry and freezer, and here's what I came up with! They were very tasty, if I say so, myself. :) If you use curry powder, they're like samosas... without, they're like pasties. Both ways are delicious!

    Recipe #111943

    This is a recipe that comes from 'The Cookery Year'. I haven't made it yet, but it looks a very authentic recipe. The pasty was the midday meal for the Cornish tin miners.

    Recipe #168087

    Delicious little "hand pies" which are ideal for picnics as well as for brunch, lunch & light snacks. These are very easy to make & can be made ahead & frozen for up to 3 months. I made these using individual 5" disposable aluminium pie tins; however, the ingredients listed would also make a large double-crusted plate pie. Serve them warm or cold with pickles, relishes, chutneys & assorted salads. Also wonderful with hot gravy! The individual 5" pies that have been made here are quite generous, so if you wish, make them smaller than that - maybe in a muffin tin!

    Recipe #211527

    11 Reviews |  By Debber

    These are SO good, I really should make them more than once a year! Upper Michigan (USA) has several small towns that were originally populated by Cornish miners who worked the mines there. Walking down Main Street in these towns will usually take you past a mom-n-pop cafe' where you can buy a pasty similar to this recipe. This makes 6 LARGE or 8 MEDIUM pasties--adjust the water** & butter depending on the size you choose. Recipe Recipe #230316 will complete your trip down a Cornwall Main Street.

    Recipe #230311

    11 Reviews |  By Debber

    This goes with Recipe #230311 and makes the most outstanding pastry crust ever! Lard is the preferred "shortening" and closest to the "original" recipe. But regular shortening will work, too. Although butter would make it very rich, I've NEVER used butter in this. The crust is very light and flakey--but sturdy enough to hold the pasty ingredients; turns a beautiful golden-brown when brushed with milk prior to baking. This recipe can also be used for quiches (weighted down with beans) and pies.

    Recipe #230316

    My mother never wasted anything and any left over pastry was made into wonderful pasties, filled with a combination of cheese, onion and tomato - mouthwatering!

    Recipe #232439

    This is a traditional Northern family recipe of mine. Fantastic and very flexible as you can pick and choose what you put in your own pasties to fit your tastes. Plus any leftover filling can be used to make a meat pie or be served with rice as leftovers.

    Recipe #244134

    Here is a vegetarian version of the traditional Cornish miners turnover. Haven't tried it yet, but posting for the Zaar World Tour 2005. This recipe is from Moosewood.

    Recipe #134304

    Delicious savoury pasties with a Turkish twist! Great as a snack, a side for soups or salads or as a small meal on their own! There are two filling options, each makes enough for 8 pasties. The dough recipe is for 16 pasties, so if you want to make just e.g. 8 feta pasties, cut the dough recipe in half. Use the amount of flour listed only as a guideline as the amount of gluten will vary. You can use dried yeast instead of fresh if you prefer, just adjust the temperature of the dough accordingly and add the yeast with the flour. Recipe adapted from Maku magazine.

    Recipe #166744

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