Savory Pies: Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Pie Crusts
Greg Henry
Language: English
Pages: 123
ISBN: 1612431062
Format: PDF / Kindle (mobi) / ePub
MAKE IT AMAZING! MAKE IT PIE!
Start with your favorite foods. Add zesty spices. Bake inside a buttery, flaky crust. Serve and enjoy your creative, delicious dish, including,
• Tomato Caprese Tart
• Braised Short Rib Shepherd’s Pie
• Chicken Pot Pie
• Asiago Mac ‘n’ Cheese Pie
• Duck Confit Taquito Pies
• Jerk-Spiced Caribbean Meat Patties
• Bite-Size Beef Wellingtons
• Chickpea Samosas with Spicy Mint Sauce
• Sweet Potato Tarte Tatin
• Crawfish & Corn Turnovers
• Chicken & Pistachio Phyllo Triangles
• Garlic and Rosemary Pizzettes
• Sausage and Red Pepper Polenta Cobbler
• Panang Vegetable Curry Pot Pies
Rustic or elegant, pies draw people to the table. Savory Pies is a diverse collection, packed with flavors from around the world. . From comforting classics and innovative pastries to delectable hand pies and eye-popping creations this book presents a treasure-trove of gourmet recipes.
Featuring Stunning full-color photos, complete step-by-step directions, and techniques for the perfect crust every time, Savory Pies shows that making mouthwatering meals sure to please any palate is as easy as—pie.
Cheese Crust, Extra-Rich Short Pastry, and Gluten-Free Pie Pastry. Prepare the pastry recipe and shape the dough into 2 discs 3/4 inch thick—one about 6 inches in diameter, the other about 4 inches in diameter. Wrap in plastic and refrigerate at least 1 hour (or up to 2 days), or freeze for up to 1 month. In a bowl, cover the dried mushrooms with the warm water and let stand at least 20 minutes until softened. Strain the liquid through a paper towel–lined sieve into a clean bowl; set aside.
let the shell come to room temperature. Reduce the oven temperature to 300°F. Place the tomato purée, goat cheese, eggs, kosher salt, and Tabasco in a blender and blend until frothy. Place the cooled tart shell in its pan on a rimmed baking sheet. Pour in about half the tomato filling; pour the rest into a small pitcher. Move the tart to the oven, then fill nearly to the top with the filling from the pitcher. Be careful not to overflow, or the tart could be hard to remove; you may not use all
fairly stiff dough. Press your thumb in to check—there should be almost no bounce-back in the indentation. Wrap in plastic and set aside to rest at room temperature at least 1 hour. (The dough may be made up to 2 days ahead and refrigerated, covered. Bring back to room temperature before continuing.) For the filling, place the potato chunks and 1 teaspoon salt in a large saucepan. Add just enough water to cover by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the
tortillas. Grant likes to fold it into cornmeal empanada dough. Of course, you could just eat it straight from the skillet and save yourself all these decisions. MAKES 12 For the Dipping Sauce 8 ounces fresh goat cheese (such as Montrachet), at room temperature cup Greek-style yogurt 2 tablespoons fresh lime juice 2 tablespoons minced fresh cilantro (optional) Kosher salt and freshly cracked black pepper For the Taquitos Basic Pie Pastry* 2 teaspoons chili powder � teaspoon ground
the juice and crusty parts as possible, followed by the brown sugar, vinegar, pomegranate molasses, chili paste, cayenne pepper, cinnamon stick, and bay leaf. Raise the heat to high and let the mixture come to a boil, then reduce to very low and simmer, stirring often, until thick and jamlike, about 30 minutes. Let cool. Discard the cinnamon stick and bay leaf. In a blender or food processor, thoroughly purée the mixture, adding a splash of vinegar to achieve the proper consistency, if