Table Of Content

Table of Contents Title Page Table of Contents Frontispiece Copyright Dedication Preface WHAT IT TAKES TO MAKE THE PERFECT DINNER PIE I’ve always wanted to make a dinner pie! PIE DOUGHS & PASTRIES Go-To Pie Dough Go-To Pie Dough for a Double Crust Whole Wheat Pie Dough Cornmeal Pie Dough Tart Pastry Yeasted Butter Pastry Cheddar Cheese Pastry Cornmeal Biscuit Crust Tender Buttermilk Biscuit Crust Pumpkin-Sage Biscuit Crust Samosa Dough Flaky & Sturdy Hand Pie Pastry Natchitoches Meat Pie Dough SAVORY HAND PIES & TURNOVERS Tempeh & Brown Rice Empanadas Potato & Pea Samosas Curried Chickpea & Rice Packets Mini Mushroom & Goat Cheese Turnovers Spicy Chicken & Cheese Empanadas Chicken, Broccoli, & Cheddar Turnovers Tuscan-Style Pork Turnovers Kale & Smoked Chorizo Hand Pies Cornish Meat Pies Natchitoches Meat Pies Baked Reuben Sandwich Philly Cheesesteak Hand Pies LITTLE PIES & TARTS Eggs Florentine Breakfast Pies Little Roasted Tomato Tarts Bacon & Tomato Mini Tarts Mini Hot Crab Tarts Barbecue & Slaw Pie Tartlets Pepperoni Pizza Bites English Sausage Rolls GALETTES & OTHER GARDEN-INSPIRED PIES & TARTS Tomato Tarte Tatin Fresh Tomato & Pesto Galette Zucchini, Tomato, & Mascarpone “Cake” Fried Green Tomato & Pimento Cheese Galettes Creamy Red Potato & Parmesan Tart Free-Form Zucchini & Tomato Tart Savory Winter Vegetable Crisp Kale, Potato, & Ricotta Cheese Galette Kale Spanakopita Sweet Potato & Herb Parmesan Galettes Cabbage & Brie Torta Cream of Collards Tarte au Gratin Curried Winter Squash Galette with Onion & Apple Tomato & Tuna Melt Pie with Ritz Cracker Topping Free-Form French Onion Tart Colcannon Pie Brunch Bacon & Egg Pizza Stuffed Crust Phyllo Pizza Eggplant Parmesan Pizza Tart QUICHES & THEIR COUSINS Loaded Baked Potato Tart Fresh Corn, Tomato, & Green Olive Quiche Fresh Corn Pudding Pie Artichoke Heart, Olive, & Sun-Dried Tomato Quiche Kale & Crème Fraîche Quiche Swiss Chard & Quinoa Quiche with a Sesame-Studded Crust Greek Cauliflower & Spinach Quiche Rice & Spinach Tart Roasted Asparagus & Goat Cheese Quiche Salmon, Smoked Cheddar, & Dill Quiche Quiche Scampi Bacon, Blue Cheese, & Roasted Tomato Quiche Leek & Bacon Quiche Caramelized Onion, Bacon, & Swiss Cheese Pie All-in-One Breakfast Quiche Broccoli, Mushroom, & Ham Quiche Smoky Bacon & Cheddar Cheese Quiche Ricotta, Spinach, & Sausage Quiche Italian Sausage & Spinach Polenta Pie Tarte Choucroute POT PIES Vegetable Pot Pie with a Pumpkin Biscuit Crust Old Bay Seafood Pot Pie Shrimp Pot Pie Tuna Bake Pot Pie Curried Chicken Pot Pie Chicken Pot Pie with Winter Vegetables Thanksgiving Leftovers Shepherd’s Pie Turkey Crumb Pot Pie Taco Pot Pie Sausage & Guinness Pot Pie Classic Beef Pot Pie Meatball Pot Pie with Polenta Topping Sloppy Joe Pot Pies with a Biscuit Crust Fritos Chili Pot Pie Moroccan Lamb Pie SHEPHERD’S PIES & A MEAT PIE MISCELLANY Tex-Mex Chicken Tortilla Pie Italian Sausage & Chicken Skillet Pie Tourtière, My Way Shepherd’s Pie Sweet Potato Shepherd’s Pie Aussie Meat Pies American Cheeseburger Pie COBBLERS, STRUDELS, & OTHER WRAPPED ENTRÉES Roasted Vegetable Strudel Salmon & Spinach Pastry Packets Old-Fashioned Chicken & Biscuits Chicken & Rice Cheese Strudel Baked Hot Brown-ish Sandwich Fresh Tomato & Ham Cobbler Clyde’s Chili Biscuit Cobbler Meatloaf Wellington Acknowledgments Measurement Equivalents Index Old Bay Seafood Pot Pie, [>] The Harvard Common Press www.harvardcommonpress.com Copyright © 2015 by Ken Haedrich Photographs © 2015 by Melissa DiPalma All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage or retrieval system, without permission in writing from the publisher. The Library of Congress has cataloged the print edition as follows: Haedrich, Ken, 1954- Dinner pies : from shepherd’s pies and pot pies to tarts, turnovers, quiches, hand pies, and more, with 100 delectable and foolproof recipes / Ken haedrich. pages cm Includes index. ISBN 978-1-55832-851-8 (hardback) 1. Potpies. 2. Casserole cooking. 3. stews. I. Title. TX693.H25 2015 641.82‘1—dc23 2015018097 Special bulk-order discounts are available on this and other Harvard Common Press books. Companies and organizations may purchase books for premiums or resale, or may arrange a custom edition, by contacting the marketing director at the web address above. eISBN 978-1-55832-852-5 v1.0915 For my wife, Bev, who, when she said she’d marry me because I promised one day we’d be rolling in the dough, never suspected that this (my third pie book) was what I had in mind Preface Hello, my name is Ken and I am hopelessly addicted to crust. I’ve been this way for decades. In fact, I can scarcely remember eating a meal that I felt could not have been improved by putting some sort of crust over, under, or around it. Serve me a thick soup or a hearty stew, and all I can think is how much better it would have been as a pot pie. A platter of plain vegetables leaves me reimagining them in an open-faced galette, enriched with a bit of cream and cheese. That braised kale and sausage? Shame they weren’t cozied up together in a hand pie with some provolone cheese, and a dish of tomato sauce on the side. (And I wonder why I never get invited over for dinner.) Don’t even get me started on crustless quiche, a notion I find just plain disturbing. I am, in short, what you could call a dinner pie fanatic. It doesn’t matter to me if it’s filled with a savory custard, like a quiche, or if it’s handheld, big, small, saucy, meatless, or chock-full o’ beef. We’re just one big, happy, extended crusted family in my book— literally—and we all get along beautifully. If any of this resonates—if you, too, have a lust for crust—you have found a comrade in the kitchen. I welcome you with open arms. In the pages that follow I promise to indulge your passion for dinner pies with unmitigated zeal. Even if you don’t share my extreme appetite for a dinner pie universe, however, I sincerely hope you will join me on this exploration of crusted cuisine. How could you not? Indeed, how could anyone ignore a category so ripe with potential, so picturesque—could there be a dish more fetching than a free-form tomato tart baked to golden perfection at the peak of summer?—so versatile, and so perfectly suited for special occasions. Wouldn’t you prefer to flatter your guests with, say, a Caramelized Onion, Bacon, and Swiss Cheese Pie ([>]), homemade crust flaking into a thousand buttery shards, than issue forth something mundane in an anonymous frozen pie shell? It’s a no-brainer, isn’t it? This is cuisine that lets you strut your stuff in the kitchen, capture the essence of the season in a crust, and score bigtime with family and guests. Being something of a mind reader in matters of pastry and crust, I know what you might be thinking (if, that is, you’re not already sprinting toward the car, shopping list in hand). You’re thinking you couldn’t make a homemade pie pastry even if your life depended on it. You’ve tried. You’ve bungled. You’ve failed. You’ve more or less given up. You weren’t born with the pie dough gene. And you haven’t gotten over the dreadful memory of your dough flying apart in midair while your boyfriend (spouse, mother, brother) laughed like a hyena, scarring you for life. (I agree: He or she is a jerk.) Well, I’ve heard it all before, in spades, and I can help. I know this because when I’m not writing cookbooks, I’m the “dean” of ThePieAcademy.com, where I teach folks just like you how to make great pies, both sweet and savory. These folks arrive at my virtual doorstep, unload their pie pastry baggage, and let me know, in no uncertain terms, that they are hopeless. They are not. And neither are you. Which is to say I’ve done my best to anticipate the questions you’re likely to have about