Savory Pie Recipes

Triple Pine Nut Savory Free-Form Rustic Pie Recipe Recipe

Triple Pine Nut Savory Free-Form Rustic Pie Recipe

01.26.15 by Jackie

It's Meatless Monday and I'm sharing with you today a dish I especially prepared for my friend Vincent whom I  visited in Los Angeles last week. My main concern was to prepare something that would let me pass security at the airport and of course, something delicious! I made a savory, 3-layered pine nut free-form pie (crostata-like pie). The savory crust was made from scratch with quality butter. First, I used a basil pine nut pesto, then topped it with an arrabbiata sauce (garlic, tomatoes and bell peppers) mixed with pine nuts and harissa (for a hint of spiciness); the last thick layer was a ricotta, pine nut, and lemon mixture garnished with grilled zucchini. 

I love the concept of an organic-shaped, free-form pie. It's a fuss-free, don't-need-a-pie-pan dish, which maintains its flakiness better than a pie. I improvised almost all the components of this savory pie, using homemade sauces I had previously canned. It really doesn't matter how much time you devote to a dish; my philosophy is that, as long as you put your heart and soul into cooking I guarantee that those who will enjoy the product of your efforts will appreciate it.

 

 


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Vegetarian Yam Pie Recipe Recipe

Vegetarian Yam Pie Recipe

12.09.14 by Jackie

I was inspired by the holiday season to make this savory pie. I made my own yam-flavored pie crust and filled it with French green lentils, red onions, crème fraîche and yams and topped it with smoked Cheddar cheese.

To ensure the yams were fully cooked, I twice-baked them. This all-the-way yam pie could be a great highlight to your holiday table.

 

 


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Thanksgiving Appetizers: Butternut Squash Tartlet Recipe Recipe

Thanksgiving Appetizers: Butternut Squash Tartlet Recipe

11.11.14 by Jackie

Thanksgiving festivities are right around the corner, so it's time to play with fall flavors. Today, I wanted to prepare a savory tart using butternut squash and finally decided to prepare individual portions because they would look even cuter and be easier to eat.

I made a regular butter crust, but I flavored it with green onions and sweet basil. I filled the mini tarts with creamed butternut squash. Then I balanced the texture with a lacy cheese topping by pan-frying slices of sharp Cheddar cheese. It was literally easy as pie. 


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Vegetable Curry Pastie Recipe Recipe

Vegetable Curry Pastie Recipe

10.14.14 by Jackie

I was determined to replicate these vegetable curry pasties after a date night with my husband Lulu in Redwood City in the Bay Area. We went to watch Gone Girl, a film adaptation of the critically-acclaimed book by Gillian Flynn. After the movie, we were a bit hungry and went to Café La Tartine across from the AMC Cinema for a quick bite. 

First, I prepared an onion and chive-flavored savory pie crust, then I prepared simple curried vegetables. I stuffed the baked pastry with the spicy vegetables and cooked them for 35 minutes until golden brown. It's that simple! I saved the leftover individual pasties and stored them in the freezer so Lulu can have some whenever he wants.


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Gorgonzola Kale Brioche Tart (Savory Tart Recipe) Recipe

Gorgonzola Kale Brioche Tart (Savory Tart Recipe)

08.04.14 by Jackie

I usually make savory tarts with a pâte brisée (which is the classic pastry crust) or pâte sablée (crumbly, shortbread savory crust). But this time, since I prepared a tart with a very pungent filling with the use of gorgonzola, I wanted to soften the flavors with brioche crust. 

To keep things somewhat "light", I added little dollops of kale pesto to the top of the tart. Healthy, you ask? Maybe not, but at least we got to eat a nice portion of greens at the same time! 


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