This recipe for Pork & Apple Pie with Cheddar-Sage Crust — a sweet-and-savory stunner — was inspired by the fruit and meat pies common in British cooking. Here, we layer apples on top of a spiced ground-pork filling and wrap it all up in a savory herbed crust. The flavors are fantastic together, and this dish has been the hit of many parties–an especially good buffet option. We think it’ll quickly become one of your favorite savory pie recipes.
The filling for these mini potpies is inspired by potato samosas, those delicious spiced dumplings that come fried in little triangular packets. Here, you bake the filling in ramekins with a puff pastry topper to create a simple and warming everyday meal.
Starting with good chicken stock, preferably homemade, the pie folds white-meat chicken, peas, carrots, and potatoes into Chang’s signature pie dough. You can assemble this pie and freeze it, then bake it right from the freezer (just add 10 to 15 minutes of baking time).
When it comes to savory pie recipes, many people choose chicken pot pie as their favorite. It’s hard to imagine a more comforting combination than a savory chicken filling topped with cheesy cheddar-scallion biscuits. Butternut squash replaces the usual potatoes for a nice hit of color and sweetness.
Who says savory pie recipes can’t be hand-held? Another nod to British cooking, these mini beef pies get a pleasingly bitter edge from a small amount of dark ale in the gravy. You can bake them ahead and freeze for an easy portable meal–just put them right from the freezer into a 300° oven until warm.
This dish is inspired by the original Lobster Pie recipe from The Publick House in Sturbridge, Massachusetts, which we ran in the October 1949 issue. Unapologetically rich and unforgettably delicious, it’s a celebration food that every New Englander should make at least once.
Of all the savory pie recipes in our archive, this traditional recipe for Tourtiere (a French meat pie typically served during the holiday season) is our most popular. Tasters say it has a crust so light that it melts in your mouth. Tourtiere pie can be eaten piping hot from the oven or cold from the refrigerator. Both are delicious.
Which of these savory pie recipes is your family’s favorite?