#savoury pie

[vegan-nom-noms]

Vegan Spinach Pie With Ricotta

[askwhatsforlunch]

Bacon and Cheddar Cockerel Pasties

The leftover elegant filling of Mrs. Butler’s Chicken and Chives Petits Bateaux makes these hearty, more-ish Bacon and Cheddar Cockerel Pasties, and excellent Saturday night dinner! Have a good one!

Ingredients (makes 4 pasties):

75 grams/2.65 ounces thick-cut smoked streaky bacon rashers

1 1/2 Cockerel and Chives in Sauce Blanche

Mature English Cheddar

1 egg

455 grams/1 pound Cheddar Pastry

Preheat oven to 205°C/400°F. Line a baking tray with baking paper. Set aside.

Cut bacon into thick lardons.

Spoon Cockerel and Chives in Sauce Blanche into a medium bowl. Add bacon lardons. Grate in about 1/3 cup Mature English Cheddar. Give a good stir until well-combined. Set aside.

Lightly beat the egg, set aside.

Divide Cheddar Pastry into two equal portions, and roll each out onto a lightly floured surface, into circles.

Divide Cockerel and bacon filling onto one side of each  Pastry circle, leaving a space on the edge. Fold the Pastry circle over, pressing gently but firmly around Cockerel and bacon mixture to seal and prevent air pockets. Crimp to seal even better. Place onto prepared baking tray.

Brush thoroughly with beaten egg, and bake at 205°C/400°F, for 25 minutes or until golden brown.

*Once the pasties are filled, sealed and crimped, and before egg-washing, you can freeze them up to three months.

Serve Bacon and Cheddar Cockerel Pasties hot, with ripe tomatoes.

[aplantbasedworld]

Mushroom, onion and lentil vegan pie

A seriously savoury and warming vegan pie with a hearty mushroom, onion and lentil filling flavoured with herbs and balsamic vinegar.

https://quitegoodfood.co.nz/mushroom-onion-and-lentil-pie/

[maeskitchen]

So last night I tried making a savory pumpkin pie. I looked at a couple of recipes and didn't find one that looked like what I wanted so I kind of invented my own.

Ingredients:

Pie crust: I used store bought but if you're an over-achiever you can make it from scratch

1 can of pumpkin: again, if you want to buy a pumpkin and bake it be my guest.

1 yellow onion

1 1/2 cups half and half

1/2 cup shredded cheese (I used Swiss, but Jarlsberg, Edam or even cheddar might also be good)

2 eggs

Garam masala (I just sprinkled it in there, I think I used about 2 tsps). If you don't have Garam masala, try black or cayenne pepper, or maybe cumin. Go wild.

Salt (to taste)

Olive oil (for cooking onions)

Directions:

Pre-heat oven to 450 Fahrenheit 

Peel and chop onion into thin slices. Saute in olive oil until caramelized. Salt to taste.

In a bowl, mix pumpkin, cheese, eggs, half and half, garam masala, and salt

Stir onion mixture into bow

Pour into pie shell. Cover edges (I use these little silicone things, they're great).

Bake pie for 15 min at 450. Then turn oven down to 350 and bake a further 40 min or until you can poke pie with a toothpick and have it come out clean.

Let cool (I put mine in the freezer because I'm impatient).

Slice and eat!

[vegan-nom-noms]

Savory Vegan Cajun Chick’n Hand Pies

[vegan-nom-noms]

5-Ingredient Vegan Phyllo Pie

[vegan-nom-noms]

Vegan Broccoli Cheddar Biscuit Pot Pie

[vegan-nom-noms]

Vegan Shepherd's Pie