A hot and hearty pie full of dark meat turkey, aromatic vegetables, fresh thyme, mushrooms, and wine, topped with crispy, perfect pastry. You'll never believe what a cinch it is to make.
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There may not be a British meat pie more iconic than the pork pie. Pork and pork jelly set in a simple hot water crust—timeless, classic and elegant. Served cold as either a snack or as part of a meal, this hearty pie is a bit like a pâté en croûte, but more British. And if you've never had one, it is well worth the time to make it.
Cornwall's contribution to the world of meat pastries is a simple hand pie filled with meat and root vegetables. Although the Cornish Pasty Association has strict rules regarding what exactly can go in an official Cornish pasty (beef, turnip, potato and onion), on this side of the pond it's safe to add a few extra ingredients other than the essentials. Traditionally, this pie is meant to eat standing on a lunch break, but add a pot of tea or some strong ale and light green salad and these humble pasties can be the cornerstone of an excellent brunch.
[Photograph: J. Kenji Lopez-Alt] Check out other recipes from My All-Pie Thanksgiving Fantasy » About the author: J. Kenji Lopez-Alt is the Managing Editor of Serious Eats where he likes to explore the science of home cooking in his weekly...
The smell of this pie cooking will envelope your kitchen with smells that make you feel like you've just gotten in from hunting pheasant (or maybe fox), and like you're looking forward a glass of port while you wait for your supper to be served. This recipe uses all beef stock, but you could easily replace some of the stock with strong ale and get fantastic results.
It's not often that I have pounds of ground beef in my fridge and burgers aren't planned for dinner that evening. But I really wanted to try something new. I initially considered meatloaf, but I couldn't find the right recipe (do you have one for me?). Then I came across this recipe from Martha Stewart for a cornbread and beef skillet pie with red peppers and mushrooms. While the meat portion of the dish sounded good, I was ultimately sold on the biscuits that cooked on top.
Since brunch is a casual, loosely defined weekend meal, it's a great time to try out savory dishes that seem too unusual, rich, or time-consuming for a weeknight dinner. Sausage and feta hand pies are just such a meal, and out-of-this-world delicious besides. They're pretty little packages with a very high crust-to-filling ratio. They may induce embarrassing but uncontrollable moans of bliss.
Pot pies are one of those soul-satisfying, stick-to-your-ribs dishes that start to sound really appealing in the early fall. The leaves are beginning to change, it's getting darker earlier, and there's a bit of a nip in the air. Instead...