A pie does not need much introduction. It is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savory ingredients. Today we are going to focus on the salty feelings. Savory pies may be filled with meat (as in a steak pie or a Jamaican patty), eggs and cheese (quiche) or a mixture of meat and vegetables (pot pie). But in the reality, the possibilities are endless, when it comes to the creation of the baker. What ever you like, whatever flavor combination is your favorite, will probably work.
Pirog, Russia
is a popular pie made from yeast dough, short crust, or puff pastry that is filled with either sweet or savory ingredients. Some of the more popular fillings include meat, fish, mushrooms, cheese, cabbage, potatoes, and fruits such as plums, apples, or a variety of berries. Baked in the oven. Looks like big dumpling. Served hot, but slightly chilled.
Pot Pie, USA
Popular American dish dating back to the Roman Empire. Pot pie is characterized by its top crust, which is traditionally made with flaky pastry. The savory pies are always filled with meat such as chicken, beef, lamb, or turkey, along with vegetables such as peas, potatoes, and carrots. Today, pot pie variations with chicken and other meats are an American tradition and comfort food .
Fun Fact * National Great American Pot Pie Day, celebrated annually on September 23rd.
Pastilla (b’stilla or bastille), Morocco
stuffed pastry from Morocco. It is a time-consuming dish, but well worth the effort, as the end result is an incredibly flavorful, crispy warqa pastry, concealing savory meat ( mix of pigeon or chicken meat ) and spices such as saffron, nutmeg, and ginger, topped with fried almonds and a dash of powdered sugar and cinnamon. It is commonly prepared for special events such as holidays, weddings, or parties. Although it is quite sweet on the exterior, this is a main course dish and not a dessert. There is also a modern and popular seafood pastilla, filled with fish, calamari, shrimp, and Asian rice noodles.
Meat Pie, Australia
This national Australian dish originally made with flaky pastry that is filled with gravy and minced meat. As always, many variations exist, so the filling can also be made from onions, chicken and asparagus, mushrooms, cheese, crocodile meat, vegetables, or seafood. The pies are typically covered in tomato sauce that is like ketchup.
Fun Fact ** since 1990 there is an annual competition, for the best Australian Meat Pie.
Sheppard’s Pie, UK
One of the most popular comfort foods in the United Kingdom. Invented by shepherds somewhere in the 18th century England and Scotland. Bubbly hot and savory dish similar of a casserole. Made of minced lamb or mutton meat, onions, carrots, Worcestershire sauce, thick gravy, and seasonings such as marjoram, parsley, and black pepper. All the components are arranged under a generous layer of buttery, creamy mashed potatoes, and baked in an oven until the pie is ready for consumption.
Flamiche aux Poireaux, France
means “cake” in Flemish and this dish originates from northern France, near the border with Belgium. It has a puff-pastry crust filled with cheese and vegetables and resembles a quiche. The traditional filling has leeks and cream, although various variations of flavor profile and ingredients exist.
Pastel de Choclo, Chile
Chile’s favorite home-cooked meal. casserole-like pie that of ground beef, black olives, onions, hard-boiled eggs, and corn flour dough called Choclo. Today, large raisins are sometimes incorporated into the pie, while the pie itself gets sprinkled with sugar before baking, ensuring that a caramelized crust develops on top. All that is left is to enjoy it while it is hot
Zwiebelkuchen, Germany
savory onion pie. The base of the dish is a thin, buttery crust that is usually made with yeasted dough. The center of the pie is filled with a combination of caramelized onions, smoky bacon, and a creamy mixture of eggs and sour cream, usually spiced with salt, pepper, and caraway seeds, which give the dish a deep and earthy flavor. Zwiebelkuchen is commonly consumed during the annual grape harvest, and it is recommended to pair it with traditional young wines.
Coulibiac, Russia
Coulibiac was invented in the 17th century in Russia, and it became popular in France in the 19th century, when French chefs brought it back home from The East. Russian pie characterized by its oblong shape and various fillings such as salmon and buckwheat, cabbage with mushrooms and onions, or ground meat with rice and eggs. The pie is usually made with yeast dough, and the quantity of fillings should always exceed the quantity of pastry.
Hachis Parmentier, France
Often described as a French version of shepherd’s pie. It is French comfort food at its best and it is easy to prepare. A layer of mashed potatoes and a layer of juicy ground beef. Quick, delicious, and filling.
Empanada Gallega, Spain
traditional Galician-style empanada Gallega is typically round or square-shaped, and the top is traditionally decorated with pieces of dough. Prepared in the form of a large pie that comes in several regional varieties. The bottom and top crusts are always prepared with leavened dough, and although the most typical filling nowadays includes tuna, alternative options may be based on meat, other types of fish, seafood, chorizo, or various vegetables. The filling is almost always enriched with onions and peppers, and while tomatoes are a common modern ingredient, in the past they were usually left out.
Bacon and Egg Pie, New Zealand
Bacon and egg pie are a New Zealander favorite combination of flaky pastry, egg yolks, and salty bacon. It is a staple at picnics throughout the country, and many people recommend consuming the pie when it cools down. Once served, it is recommended to pair it with ketchup or any kind of tomato sauce.
Game Pie, UK
traditional English dish of game pie became popular during the 16th century in Britain. The pastry shell filled with rich gravy and slowly cooked game meat such as venison, rabbit, and pheasant. The dish is typically prepared during the colder months since the British game season usually runs through autumn and winter. The elaborate pies that are often heavily decorated or engraved to impress the consumers.
Cheese and Onion Pie, UK
English comfort food. The pie crust is typically made with a short crust pastry the feeling includes: cheddar or other crumbly cheeses, cooked or fried onions.
Common additions may include: potatoes, creme fraiche, and a sauce made with flour, milk, and cream. Always served hot, straight from the oven.
Pastel Del Carne, South America
This dish is especially popular throughout South America. The meat pie consists of ground meat and hard-boiled eggs in a pastry shell, topped with mashed potatoes and cheese. The combination of these ingredients is then broiled or baked until the cheese melts. Pastel de carne can be found throughout numerous bars and restaurants in South America, where it is traditionally served cut into halves or fourths, making it easier for consumption.
Salmon Pie, Canada
comfort dish from the Canadian region of Quebec. Pie crust that is filled with a combination of mashed potatoes and cooked salmon, alongside spices and other ingredients like black pepper, parsley, thyme, eggs, and onions, depending on the varieties. It is then baked until golden brown in color, and when it is served, salmon pie can be additionally garnished with a few dollops of sour cream.
Kalakukko, Finland
Invented among the working population, it represented a convenient way to transport the whole meal during the long working hours. This traditional Finnish dish made from a fish (as vendace, perch, or salmon), and bacon filling, occasionally will include meat or vegetables, that is baked inside a thick rye bread crust. Kalakukko is nowadays considered to be the nation’s favorite and one of the most authentic Finnish dishes.
Kreatopita, Greece
This traditional Greek meat pie combines flaky phyllo dough with a flavorful ground meat filling. Since it is eaten across the country, Kreatopita appears in numerous versions that often vary in shape and adapt the filling with rice, leeks, cheese, béchamel sauce, and various herbs and seasonings.
Hornazo, Spain
traditional Spanish dish. Created by stuffing bread (made with flour and yeast) with pork loin, hard-boiled eggs, and chorizo. The bread is usually decorated with various shapes made from the same dough, placed on top of the loaf. It has origins in Salamanca, and it is often prepared for Lunes de Aguas festival, celebrated annually on Easter Monday. Nowadays, there are many variations on this festive bread, so it can be stuffed with anything from ham and cheese to tuna and smoked salmon.
Cheeseburger Pie, USA
Cheeseburger pie is a savory American pie that is especially popular in Kansas State. It is normally made with a combination of ground beef, onions, cheddar cheese, cornstarch, sour cream, milk, eggs, salt, pepper, and a pie crust. The meat and cheese are cooked and poured into pie shells. The pie is baked until golden brown and puffy.
Pastie, Ireland
Irish comfort food. Pastie is typically made with ground pork or beef, potatoes, onions, and various seasonings. The mixture is then either covered in batter and deep-fried or placed in a pastry shell and baked. Pastie is a traditional Irish pie that is regularly served at most pubs.
Meat and Cheese Pie, New Zealand
Mince and cheese pie is a traditional New Zealand meal. The pie is prepared with a short crust pastry shell filled with a combination of cheese cubes and mince. The mince is typically made with onions, garlic, carrots, ground beef, mushrooms, tomato paste, and beef stock, and it is seasoned with oregano and freshly ground salt and pepper.
Once the filling is prepared, the pie is sealed with puff pastry on top and baked until golden-brown in color. It is recommended to serve it with steamed peas on the side.
Crawfish Pie, USA
American dish that originated in Louisiana. This Cajun delicacy is especially popular on weekends. Pie shell that is filled with a combination of crawfish tails, bell peppers, green onions, garlic, stock, parsley, milk, butter, cornstarch, and seasonings. pie is baked in the oven until the crust becomes golden brown and the filling is bubbling. Served hot.
Rappie Pie, Canada
The name comes from the phrase “pâte à la râpure” that means grated pie This Canadian casserole involves grated potatoes interlayered with layers of pork fat and either meat (ground beef, pork, or chicken) or seafood (clams, scallops). The pie is then baked until it is golden brown color. It is usually garnished with butter or molasses before serving. Interestingly, the pie is derived, referring to its key ingredient, grated potatoes.
Green Chicken Curry Pie, Australia
This comfort dish is filled with pumpkin, spinach, and green beans, chicken pieces, green curry paste, coconut milk, and finely chopped coriander. All those ingredients are placed inside an egg-brushed puff pastry shell, then baked until golden. When ready to serve, it is recommended to pair green chicken curry pie with a rocket salad on the side.
Torta Pasqualina, Italy
Traditionally prepared on Easter Holiday, the recipe can be traced back to the 16th century. Pasqualina is made with up to 33 layers of thin pastry, representing the 33 years of Christ’s life. The pie is filled with a combination of spinach, swiss chard, arugula, fresh cheese, and eggs. A large Pasqualina can even have up to 12 eggs on the inside — a symbolic culinary representation of the 12 apostles.
Penovani Khachapuri, Georgia
Penovani khachapuri is a Georgian version of khachapuri variety. To prepare it, a combination of cheese (Imeruli and Sulguni) is grated and blended with egg yolks. The mixture is placed on a piece of puff pastry that is folded into triangles or squares. Before baking, each parcel is brushed with an egg wash. These tasty small pies are ready for consumption after they puff up in the oven and become golden brown. This khachapuri variety is the easiest, speediest, and simplest to make of all the khachapuri savory pastries.
Stargazy Pie, UK
Stargazy pie is an unusual looking savory Cornish pie. Whole sardines are poking their heads through the top crust, appearing to gaze at the stars, therefore the name came to be. The crust itself is filled with hard-boiled eggs, potatoes, bacon, mustard-flavored custard, and. Although the arrangement of the fish seems highly eccentric, there is a good reason for their placement – the need to preserve as much of the essential oils as possible. Therefore, the fish are arranged so that their oils run back into the filling as it cooks
Kurnik, Russia
Russian Kurnik is a festive variety of a Pirog (check previous pies). It can be sweet or savory, where the outer crust as well the feeling is sharing flavor profile. Pastry shell is shaped into a large dome and comes filled with layers of meat, mostly chicken (which shares the name with the pie), eggs, rice, kasha, mushrooms, and other additional ingredients. Often said to symbolize fertility and stability, Kurnik is an old, traditional dish that was mainly reserved for royalty and served at wedding feasts. In the past, the layers were separated by blini pancakes, and the pie was usually intricately decorated with pieces of dough. Kurnik is usually served with a sauce of choice or as a side dish with soup.
Southern Tomato Pie, USA
American classic, from the Southern states. Short crust pastry, light, thin and flaky. The crust it needs to be blind baked, to prevent the feeling seeping through. The mixture made of cheddar cheese, mayo, crispy bacon pieces, chipped basil, and chives, plus the seasoning. Interlayered in the baled shell, with thick slices of oven roast tomatoes (use heirloom for the amazing color variety and final effect) and baled again. Serves in room temperature sprinkled with fresh chives.
Bureek Tajin, Libya
savory meat pie builds out ground meat filling fit in between two layers of thin dough with a. The filling is usually made with ground meat, onions, and flavorings such as parsley, nutmeg, and mixed spices. This flavorful pie is typically served as a side dish, and it is especially popular during Ramadan, when it is served as an accompaniment to various soups
Tasmanian Scallop Pie, Australia
Tasmanian scallop pie is a savory treat, that is dated back to 19th century. Fresh local scallops, covered with curry sauce ( sauce contains ingredients such as finely diced carrots, onions, potatoes, celery, and corn kernels, and it is seasoned with a variety of spices such as cumin, coriander, and fenugreek) and slipped into puff pastry, which is then baked to perfection. Piping hot scallop pie is usually enjoyed with a side of chips, a salad, and a glass of fine Tasmanian lager beer.
Lobster Quiche, France
French quiche variety, that uses chopped lobster meat as the star ingredient. Traditionally, a pie shell is filled with cheese, chopped scallions, lobster meat, and a batter made with eggs, sour cream, Dijon mustard, pepper, and sour cream. The whole mixture is then baked in an oven until the top becomes golden-brown and crunchy, and lobster quiche is ready t
