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    You are in: Home / Cookbooks / Pies, Tarts etc - Savory
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    64 recipes in

    Pies, Tarts etc - Savory

    meat pies and all that good stuff!!!!
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    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.)

    Recipe #268117

    Great old Irish stand-by... Additional Information: You can also make a "bottom crust" of mashed potatoes too (look for recipe).

    Recipe #156673

    1 Reviews |  By JenPo

    From Everyday Food. This is very simple and works great as an appetizer. I have substituted swiss with good results.

    Recipe #229888

    Something my mom and I make with leftover chicken. This is really, really good and hearty.

    Recipe #229188

    These scrumptious pies will not last! I usually make the filling the day before to give it the time needed to both cook and to cool down. With the filling ready made, these are quickly assembled and baked.

    Recipe #79336

    1 Reviews |  By Tebo

    This is a good weekend brunch or a nice light meal during the week. Easy to prepare. Salmon could be used also.

    Recipe #76418

    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

    1 Reviews |  By chia

    i adapted this from a recipe in gourmet magazine. i love asparagus in any form, this is delicious.

    Recipe #114681

    3 Reviews |  By Bergy

    The true (original) French Canadian tourtiere was made with 'Tourte' a type of pigeon, hence the name. It is very tasty. Be careful not to use too much allspice

    Recipe #17216

    4 Reviews |  By Bergy

    Nice way to do ham steaks or if you are cooking a whole ham use the whiskey sauce with raisins to pour over the sliced ham, either way MMMMMMMMmm

    Recipe #23132

    5 Reviews |  By Derf

    Make and freeze for a busy night or have it tonight. Comfort food!! from Canadian Living mag.

    Recipe #54989

    Recipe #20073

    This is the "best" homemade chicken pie recipe that I've come across. Put it on your recipe list because you'll be using it often!

    Recipe #21574

    This is a tarted up version of sbsbea's meatloaf recipe, slightly modified and all dressed up for the prom. A soft Merlot goes well.

    Recipe #83585

    Diabetes was new to our household so this is one of the many we tried that the whole family now enjoys.The portions have been adapted to accomodate a family but can be halved for a single pie.Original from "Make a Joyful Table,main dishes to delight the soul."The premade shells are a time saver and a great help for those who are "pastry challenged"If you want to cut down the fat you can make the pies deep dish with only a top crust.

    Recipe #32968

    This is THE best recipe! Only requires 3/4 c. of crabmeat. Love this recipe with shrimp &/or lobster, too.

    Recipe #23167

    I found this recipe many years ago in a "Favorite Recipes of America - Casseroles" book. This one can be topped with a pkg. of bought biscuit or cornbread mix, fixed according to the package. My family has enjoyed this recipe through the years. I hope yours will too.

    Recipe #87843

    When I think of 'meat pie', I think of tourtiere. It's a classic.

    Recipe #62721

    Flavored with fresh sage and buttermilk, this colorful pie looks very pretty and would be a nice item to serve at a brunch or for a light supper. Use any type of cheese you like best - or a mixture of several types. (Note:If you don't have a rice cooker, just cook the rice as you normally would, only using chicken broth in place of water.) Cook time assumes you will be cooking the rice at the same time as you are prepping and cooking the veggies.

    Recipe #93923

    This recipe is made with yogurt instead of milk or cream. With Tomatoes & basil in season this recipe makes a perfect summertime meal. Best served at room temperature, so it is great to bring along on a picnic. Recipe comes from Stonyfield Farm.

    Recipe #96314

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