Savory pies a yummy use for Thanksgiving leftovers

 

Tuck that leftover turkey into a savory pie

Main Dish

Cheesy Poultry Pot Pies

2 cups baby red potatoes (or cubed regular potatoes)

3 tablespoons extra-virgin olive oil

1 1/2 cups finely chopped onion

1 cup finely chopped carrot

1 cup chopped celery

1 tablespoon minced garlic

2 cups shredded or diced cooked turkey or chicken breast

1 cup frozen peas

8 tablespoons butter

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

3 1/2 cups reduced-sodium chicken broth

1 1/2 cups shredded Cheddar cheese

2 sheets frozen puff pastry, at room temperature

Heat oven to 350 degrees. Coat six 2-cup ramekins with vegetable-oil spray.

Add the potatoes to a large pot of water, bring to a boil and cook until fork tender, about 10 minutes. Drain and set aside.

Heat the oil in a large Dutch oven over medium heat. Add the onion, carrot and celery and cook, stirring until tender, 8 to 10 minutes. Add the garlic and cook, stirring for 1 minute. Add the chicken and peas and cook, stirring for 5 minutes, then reduce the heat to low.

Melt the butter in a medium saucepan over medium-high heat. Add the flour, salt and pepper and whisk for 1 minute. Slowly add the chicken broth, whisking until thick and creamy, about 3 minutes. Add the cheese, stirring until melted. Pour the sauce over the chicken and vegetables. Stir in the potatoes.

Divide the filling among the prepared ramekins. Cut the puff pastry into six 5-inch rounds and place over the filling. Bake for 25 to 30 minutes, until puff pastry is golden brown. Let the pies sit for 10 minutes and serve warm. Makes 6 servings.

Source: Adapted from “The Picky Palate Cookbook” by Jenny Flake (Wiley).

Per serving: 724 calories (47 percent from fat), 38 g fat (19 g saturated, 13.6 g monounsaturated), 114 mg cholesterol, 32.7 g protein, 65 g carbohydrates, 8 g fiber, 742 mg sodium.


Main Dish

Mushroom, Feta and Tomato Tart

1 recipe Flaky Pastry Dough (or 1 disk from a 14-ounce box of refrigerated pie dough)

1 cup cherry or grape tomatoes, assorted colors

2 tablespoons olive oil

1 garlic clove, finely chopped

10 ounces baby bella mushrooms, sliced

4 eggs

1 cup crumbled feta cheese

2 tablespoons snipped chives

Salt and freshly ground pepper

Heat oven to 350 degrees. Roll out the dough and fit it into a 9-inch wide, 1 1/4-inch deep tart pan. Prick bottom with a fork. Chill in refrigerator for 15 minutes. Cover the dough with a piece of parchment paper, and fill with pie weights or dried, uncooked beans. Bake 10 to 15 minutes until the shell is set. Remove the paper and weight and bake for another 10 minutes. Remove from oven and set aside, leaving the oven on.

Cut the tomatoes in half and place them in a roasting pan. Bake for 10 minutes, or until the tomatoes start to soften slightly. Set aside and leave the oven on.

Heat the olive oil in a skillet. Add the garlic and mushrooms and sauté over gentle heat for 10 minutes, stirring occasionally. Pat the mushrooms dry with paper towels, if necessary, and set aside.

Beat the eggs in a bowl, add the feta cheese, and mix well. Stir in the mushrooms and chives, then season with salt and pepper.

Pour the mixture into the baked pastry shell and arrange the roasted tomatoes on top. Bake for 25 to 30 minutes, or until golden. Makes 6 servings.

Source: Adapted from “Tart It Up! Sweet & Savory Tarts & Pies” by Eric Lanlard (Mitchell Beazley).

Per serving: 502 calories (58 percent from fat), 33 g fat (16.8 g saturated, 9.8 g monounsaturated), 222 mg cholesterol, 16 g protein, 36.7 g carbohydrates, 3.4 g fiber, 717 mg sodium.


Main Dish

Iberian Chicken Pie

You may substitute 2 1/2 cups cooked, cubed turkey or chicken, adding it to the pan with the tomatoes and paprika. Instead of making your own crust, you could use both disks from a box of refrigerated pie dough, pressing them together into a ball before rolling them out as directed.

1 tablespoon butter

1 tablespoon olive oil

1 pound boneless, skinless chicken, cut into cubes

7 ounces chorizo, sliced

2 garlic cloves, finely chopped

1/2 teaspoon cayenne

1 (14.5-ounce) can diced tomatoes

2 teaspoons paprika

1 tablespoons chopped flat-leaf parsley

1 recipe flaky pastry dough (recipe follows)

All-purpose flour, for dusting

1 egg, beaten

Salt and freshly ground pepper

Heat the butter and oil in a skillet and sauté the chicken over medium heat until it starts to brown. Remove from the skillet and set aside. Add the chorizo to the skillet and sauté for a few minutes until it starts to release its oil, then add the garlic and cayenne and cook for a minute or so, stirring to make sure they don’t burn.

Add the tomatoes and paprika and return the chicken to the skillet. Bring to a boil, then reduce the heat and let the sauce simmer for 10 minutes.

Meanwhile, heat the oven to 350 degrees.

Season the sauce with salt and pepper and stir in the parsley. Spoon the mixture into a 9-by-13-inch baking dish.

Roll out the dough on a lightly floured surface. Brush the rim of the baking dish with beaten egg. Cover the filling with the pastry and trim off any excess. Use the trimmings to make leaf shapes to decorate the top of the pastry, if desired, using the beaten egg to hold them in place. Press the pastry edges against the rim of the dish to seal. Brush the pastry all over with more beaten egg.

Bake for 25 to 30 minutes, or until the top of the pie is crisp and golden. Makes 6 servings.

Source: Adapted from “Tart It Up! Sweet & Savory Tarts & Pies” by Eric Lanlard (Mitchell Beazley).

Per serving: 634 calories (57 percent from fat), 40 g fat (19 g saturated, 14 g monounsaturated), 195 mg cholesterol, 31 g protein, 36 g carbohydrates, 2 g fiber, 1,026 mg sodium.


Pastry

Flaky Pastry Dough

2 cups all-purpose flour, plus extra for dusting

1 teaspoon fine salt

1 1/4 sticks unsalted butter, chopped into pieces

1 egg, beaten

1 tablespoon milk

Sift the flour and salt into a large mixing bowl. Using your fingertips, rub in the butter until the mixture resembles fine bread crumbs.

Make a well in the center and add the rest of the ingredients. Again using your fingertips, mix together to make a smooth dough.

Turn the dough out onto a lightly floured surface and lightly knead two or three times. Cover with plastic wrap and chill for at least 30 minutes before using. Makes enough for a 6-serving pie.

Source: Adapted from “Tart It Up! Sweet & Savory Tarts & Pies” by Eric Lanlard (Mitchell Beazley).

Per serving: 333 calories (55 percent from fat), 20.4 g fat (12.4 g saturated, 5.3 g monounsaturated), 82 mg cholesterol, 5.5 g protein, 31.8 g carbohydrates, 1.1 g fiber, 402 mg sodium.


Main Dish

Early Autumn Cornish Pasties

For the pastry:

3 3/4 cups all-purpose flour, plus extra for dusting

Sea salt

8 ounces unsalted butter, chilled

1 large egg, beaten (preferably free-range)

For the filling:

12 ounces skirt steak

1 white onion, peeled

1 white potato, peeled

1 small zucchini

1 small carrot, peeled

7 ounces butternut squash, cut into 1/3-inch cubes

1 whole nutmeg, for grating

Sea salt and white pepper

A few sprigs of fresh rosemary and thyme, leaves picked

Olive oil

Pour the flour into a bowl, season it with a pinch of salt, then use your thumbs and forefingers to rub in the butter. Add 3/4 cup of water and use your hands to quickly mix it. As it comes together, squeeze and pat it together crudely. Add a splash more water if need be, but don’t overwork it.

Heat the oven to 400 degrees. Cut the steak and the vegetables into 1/3-inch dice, then put into a bowl, finely grate over a quarter of the nutmeg and add a generous pinch of salt and pepper. Finely chop the rosemary and thyme leaves together and add them to the bowl. Drizzle in a little olive oil, then mix well and put aside.

Cut the pastry into 6 equal pieces and roll each one into a ball. Dust a clean surface and a rolling pin with flour, then pat and push each piece of pastry out to the thickness of a quarter, dusting and turning as you go. Repeat until you have 6 rounds roughly 8 inches in diameter.

Get a little filling, compact it in your hand, and place it in the middle of one of the pastry rounds, leaving a border around the edge. Drizzle with a little olive oil, then brush the edges of the pastry with beaten egg and confidently fold the pastry over the meat and vegetables to make a semicircle. Make 5 more pasties the same way and put them on a baking tray dusted with flour.

Use your thumb to press down and seal the pasties around the edges. Brush the pasties all over with egg wash and bake in the oven for 30 to 35 minutes or until golden. Makes 6 servings.

Source: Adapted from “Jamie Oliver’s Great Britain” (Hyperion).

Per serving: 718 calories (46 percent from fat), 37 g fat (21.6 g saturated, 10.7 g monounsaturated), 149 mg cholesterol, 23 g protein, 73 g carbohydrates, 4.4 g fiber, 66 mg sodium.


Akron Beacon Journal

Say the word “pie” and most folks will turn their thoughts to pumpkin, pecan or coconut cream.

But long before pies was reserved for the dessert table, they were savory fare — crusts filled with meat, vegetables and more.

Baking ingredients inside a crust was — and still is — a good way to use up leftovers or to turn a small amount of meat into a meal. And with Thanksgiving leftovers in the offing, savory pie recipes couldn’t be more timely.

Classic pot pie is one of the best-loved savory pies, and can be made with or without a bottom crust. Ladle hot filling into a casserole or ramekins, and all the dish needs is a topper of pie crust or puff pastry.

Turkey, chicken, beef or ham, combined with gravy and vegetables, baked into a rich crust is one of the ultimate comfort foods.

While it looks time-consuming, a pot pie can be quickly assembled using leftover turkey (or meat pulled from a grocery-store rotisserie chicken), frozen vegetables, and pre-made pie crust or thawed sheets of frozen puff-pastry dough.

And nobody does it better than the Brits. Tart It Up! (Mitchell Beazley, $19.99), a new book from British television chef Eric Lanlard, is devoted to sweet and savory pies and tarts. Lanlard offers recipes for traditional European dishes: French quiche, Brittany seafood tart and Iberian chicken pie laced with paprika and cayenne.

Likewise, British chef Jamie Oliver, in his new book Jamie Oliver’s Great Britain (Hyperion, $35), explores pub fare and comfort foods, from shepherd’s pie under a crown of mashed potatoes to Cornish pasties, which were the traditional lunch for tin miners in England’s Cornwall County.

With cooler weather upon us — and a bounty of holiday leftovers ahead — consider baking up some comfort food in a crust.

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