Have a Slice of Savory Pie
Savory pies from different countries
One of the most popular kinds of savory pies that come from England is Shepherd's Pie. It is more like a casserole than a pie but is still called pie. This is a delectable combination of minced lamb or mutton meat but can be made with ground beef. It includes onions, carrots, peas, Worcestershire sauce, thick gravy, and seasonings. Once placed in the baking pan they are all topped with buttery, creamy mashed potatoes and baked in the oven.
Shepherd's Pie is the creation of shepherds in England and Scotland in the 18th century. The popularity of the pie grew in the 1870s and now today you can make it fresh, order it in restaurants, or even purchase it frozen.
Another popular pie from England is Steak pie which is a traditional British dish. This pie is filled with stewed steak, gravy and vegetables. Some like it with plenty of steak and onions. One of the early versions of steak pie in the 18th century was made of a beefsteak pudding with suet. This dish has gained in popularity all through the UK and is traditionally served in Scotland on New Year's Eve.
In England, you can also enjoy Game pie which is a traditional dish. The pies have a pastry shell that is filled with gravy and cooked game meats like rabbit, venison, and pheasant. It is particularly prepared in the colder month because the game season autumn and winter.
Game pie became popular during the 16th century when it was prepared using whatever meat was available such as blackbirds and pigeons.
An unusual dish in Italy come from the Ragusa province in Sicily. It is called Scaccia and is almost like a combination of calzone pizza and lasagna. Rolling dough thinly ingredients are placed on the dough and then the dough is folded over so it looks like a strudel. Scaccia are long, rectangular flatbreads that traditionally are slice in pieces. They are layers of dough, sauce, and cheese. Since there are different regional varieties you'll find Scaccia topped with just sauce and cheese and in other places with potatoes, cottage cheese, sausages and vegetables.
Erbazzone is a savory pie that has origins in the Reggio Emilia province. It is a tantalizing creation with a filling that consists of greens like spinach, chard, and leeks folded up in two layers of lard-based dough. Often the greens are accompanied by pacetta, Parmigiano Reggiano, ham, and garlic and then baked The pie is traditionally smeared with lard, It can be eaten as a light snack or an appetizer along with Lambrusco wine.
The traditional version of Kolokithopita includes a filling of zucchini and feta cheese between two layers of phyllo pastry. Other versions can be prepared without the crust and can include winter squash. The pie comes in different sizes and shapes and can be eaten as a snack, appetizer, or light main course. If including winter squash a the pie is made into a dessert leaving out the feta and including sugary syrup.
Kreatopita is a traditional Greek meat pie with phyllo dough and a filling that consists of ground meat. The filling often includes rice, leeks, cheese, bechamel sauce and herbs and seasonings. It can be enjoyed as a main course, snack, or even a street food option.
From France, comes the traditional pie called Flamiche. This delicious pie is stuffed with chopped leeks, some butter, and milk or creme fraiche. It comes from the Picardy region where it is looked upon as the equivalent to the well-known quiche Lorraine.
The earliest recipe dates back to the 18th century and was found in a notebook belonging to a French soldier. Today there are variations to this pie including the addition of cheese, nutmeg, bacon, and vegetables. Flamiche can accompany heavier meat dishes.
A delicious French pie with an Italian influence is Quiche Florentine. The pastry crust is filled with eggs, milk, cheese, spinach, and fresh herbs. This pie can be served fro breakfast or lunch and celebrations.
Pissaladiers comes from the city of Nice and is similar to pizza but thicker. It is traditionally served as an appetizer or a snack. The rolled-out dough is topped with anchovies, olives, caramelized onions, and fresh herbs.
The name of this pie comes from the French phrase pei salat translating to salted fish.
A traditional French pie Hachis Parmentier is a savory combination of baked and mashed potatoes, minced or chopped meat and Lyonnaise sauce. The ingredients are put into potato shells and baked. It was named after the famous French inventor and nutritionist Antoine-Augustin Parmentier, who was always looking for new ways to make use of potatoes in recipes.
This dish is looked upon as the French version of the English Shepherd's Pie. It is a great way to use up any leftovers you might have.
Tourte Lorraine is a delectable entree with meat and a classic French meat pie, The filling includes cream and egg custard which are both baked in the pastry. A chunky pate of pork and veal is marinated in aromatic wine, shallots, cloves, and Herbes de Provence (a classic blend of dried thyme, marjoram, oregano, rosemary, chervil, tarragon, lovage, savory, sage, bay leaf, and fennel. It is best enjoyed hot out of the oven and traditionally served as an appetizer with a side of green salad and a glass of wine.
The delectable German creation Zwiebelkuchen translates to onion cake but is actually a delicious onion pie. It includes a thin, buttery crust made of dough that is made with yeast. the center of this pie is filled with caramelized onions, smoky bacon, and a combination of eggs and sour cream.
Zwiebelkuchen is spiced with salt, pepper, and caraway seeds. There are several varieties and traditionally the pie is baked in a round deep-dish.
Traditional Galicia is an empanada that is prepared as a large pie. The bottom and top crusts are made with leavened dough. The usual fillings are tuna or meat, seafood, chorizo, or vegetables. The filling includes onions and pepper and a common modern ingredient is tomato.
Imeruli khachapuri is a traditional bread from Georgia and is filled with melted cheese. It is circular in shape. The dough is made of flour, salt, sugar, yeast, water and at times yogurt. The cheese filling is enhanced with eggs. It is recommended to glaze Imeruli with butter while it is hot from the oven and serve right away.
Adjara is one of the most popular khachapuri varieties. This is an open-faced pie filled with cheese and eggs. The dough is prepared with yeast and rolled into an oblong shape. The filling consists of Sulguni or Imeretian cheese or a combination of both. When prepared the dish is topped with an egg and it is baked until the egg is partially set. The pie comes from the coastal Adjaria region and is usually served with a piece of butter on top.
Coulibiac is a pie from Russia that has an oblong shape. It is filled with various fillings like salmon and buckwheat, cabbage with mushrooms and onions, or ground meat with rice and eggs. The dough usually is made with yeast and the fillings should excess the pastry.
Coulibiac was created in the 17th century and became popular in France in the 19th century when French chefs brought the recipe back home from Russia.