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    You are in: Home / Cookbooks / PIES SAVORY
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    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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    This came from a Pillsbury ad around Thanksgiving time one year. My kids ask for this.

    Recipe #103960

    Posted for RecipeZaar World Tour 2006, this is a recipe adapted from the small community cookbook from Dixon House on the West Coast, South Island of New Zealand, now sadly out of print. Temperature was not given so I have made a guesstimate and cooked mine for 1 hour at 190 C (375 F). Vegetables: use what you have to hand and you just fill up the dish :) REGION: New Zealand.

    Recipe #172814

    I've tried a lot of pot pies, but this is my favorite. I once was making it and realized I didn't have any chicken, oops, oh well I made it any way and didn't miss the chicken one bit.

    Recipe #114296

    A friend gave me this recipe I use to fix it often when our church met for Tue and Thur morning breakfasts. Of course I normally had to make a couple of them.

    Recipe #172078

    These flaky sausage foldovers can be made ahead of time, making them great for parties.

    Recipe #198073

    This recipe didn't use to strike me as rich but, after having made it today, I think it is. It's good, but you'll want to serve something crunchy and fresh with it, like a salad or fruit for dessert. The cheddar crust is essential for the finished overall flavor.

    Recipe #181931

    There was a chat discussion the other day someone had meat and Philo dough. I suggested Pasties For me this is a LEFTOVERS recipe. But,I'll first give you the legitimate scratch one.

    Recipe #32750

    4 Reviews |  By THansen

    This was recommended to me by my boss and we love it. I normally make 2 so we have leftovers.

    Recipe #118316

    Received this recently from a friend and this will be my new recipe for this type dish.I made it for breakfast this morning and it is a keeper. While I have always put a variety of meats and/or vegetables in my impossible pies, this has a lot of vatiations I would not have thought of.

    Recipe #189731

    Several varieties of cheese, herbs and seasonings baked in a flaky phyllo dough creates a delicious Mediterranean dish! I also add in some grated Parmesan cheese, but that is optional. For this recipe creamed cottage cheese can be used in place of the ricotta, but the ricotta is better. You will need a deep-dish 10-inch pie plate for this.

    Recipe #189021

    This a good way to use up your leftovers. My Mom made this up once when I was young. The browning time is an estimate for I have never timed it myself.

    Recipe #112053

    3 Reviews |  By Sonyo64

    This recipe reminds me of vacations in Michigan's Upper Peninsula and is just plain good.

    Recipe #77474

    This recipe came from my Mother who was a stickler about "Waste Not, Want not", and it is now a family favorite around my house. I try not to make it too often because I would have half the town over for dinner!! When I tell my grandkids we're having pie for supper they squeal and ask what's for dessert Grandma? Peas?!! -))

    Recipe #9040

    Ultimate in comfort food dinner, and very easy to make. I got this as a "starter" from Emeril 5-6 years ago, and altered to represent real life circumstance of "leftovers", but the results are to die for. Leftover stuffing can also be added, and this kicks the spicing up "differently", given the variations of how you might choose to grind giblets, neck meat, etc into it, and/or use 12 grain bread for stuffing mix.

    Recipe #166806

    From the Campbell's cookbook Creative Cooking With Soup.

    Recipe #71827

    I got this recipe from a neighbor when I lived in Duluth, MN. Pasties are a big thing up there. It is quite good and fairly easy.

    Recipe #182412

    This was given to me by my Canadian friend and she says it's traditional French Canadian food. You can top individual servings with ketchup or mustard if you like. You can also add chopped onion to the meat if you want.

    Recipe #173167

    If you like easy meals, try this one. It is a good recipe to keep handy for using the garden vegetables up because any veggies can be substituted.

    Recipe #87744

    This tart is wonderful for brunch or a light lunch or supper. Serve with a mixed green or fruit salad. I've made this many times over the years and always get a lot of compliments when I serve it. Garden-fresh tomatoes are a big plus in this tart--to peel easily, spearing the tomato with a fork, immerse briefly in boiling water, run under cold water and the peel just slips off! Originally from a Bon Appetit Breakfasts and Brunches cookbook, published in 1983.

    Recipe #62730

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