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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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    Displaying up to 20 pages of results. To see all results, or register.
    1 Reviews |  By Scoutie

    I watched Paula Deen and her guest, Rodney Henry, make this and it looked soooo good! Plus they had such a good time making it. LOL I know there are quite a few good chicken pot pie recipes out there, but when I have the time, I love to roast this chicken and make this home-made pie crust. Otherwise, using a store-bought chicken and pie crust works just fine. From Food Network. Hope you enjoy! UPDATE: I meant to correct the measurements of the crust, I have done so now. Sorry for this mishap.

    Recipe #372349

    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

    4 Reviews |  By anme

    My favorite tart shell recipe.

    Recipe #238142

    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

    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

    8 Reviews |  By Derf

    Delicious and easy, great for a special occasion or even a week day dinner. The pastry on this is lushious! I used frozen butter and grated it, made it sooo flaky and delicious!! I think one could use almost any filling, I used pink salmon, probably the sockeye would have looked prettier. I'm sure a meat/chicken filling would work beautifully too. (from one of those little bakefest books, pullout from a magazine.)

    Recipe #164584

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

    Recipe #156673

    7 Reviews |  By Derf

    Delictiable pastries, light and flaky! Adapted from Canadian Living mag.

    Recipe #139627

    12 Reviews |  By Manami

    Ground beef wrapped in crescents gets all spiced up, Jamaican style. Found this on the Pillsbury site recipe by Diane Joyce Phillips from Va. in the 2002 bake-off. We have them a lot down here and I like this crust better - no lard ! This is my first recipe I am at your mercy !

    Recipe #137477

    An old peasant dish from the Aubergne region, this delicious gallette is dense and filling. It is quite different from the thin Breton galettes. Even children who don't like cabbage will like this tasty, hearty dish. It can be eaten hot or cold, but personally we like it warm.

    Recipe #137308

    12 Reviews |  By Derf

    A very tasty pizza pocket originally from Company's Comming Diabetic cooking, easy and nice to have tucked away in the freezer for lunches. (recipe easily doubles)

    Recipe #133239

    1 Reviews |  By Derf

    A great tasty appetizer and so easy!

    Recipe #125713

    2 Reviews |  By Derf

    This an entry for the RSC Winter, January 2005 - Appetizer Delicious and so easy.

    Recipe #116399

    3 Reviews |  By Derf

    Entry for RSC Winter January 2005 -- Main Dish

    Recipe #116341

    1 Reviews |  By chia

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

    Recipe #114681

    1 Reviews |  By Derf

    These scones are a special treat, make full size with smoked salmon in between or make half sized scones and top each half with sour cream mix and smoked salmon to make a great appetizer. (these scones are also delicious served alone, hot, with butter or even cold.)

    Recipe #106743

    I originally got this recipe from my Great Grandma Ce. But I came up with the layered idea. Originally there were no corn tortillas, and it was more like a sort of meat loaf pie. This recipe is interesting, very tasty, and kid-friendly too!

    Recipe #97754

    3 Reviews |  By Derf

    These sound delicious, this is posted by request via email for "Rachel", they sound so good I may try them myself soon. From "Latin American Cooking, A treasury of recipes from the South American countries, Mexico and the Caribbean" Susan Bensusan.

    Recipe #96769

    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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