Harvest season is pie season, with so much produce at its peak at the same time, affordable and abundant, begging to be piled into pastry. And while fall brings to mind mile-high apple and spiced pumpkin pies, it’s also the perfect time for savoury pies — interesting combinations of meat and veg you can wrap in pastry and bring straight from the oven to the table for a single-dish dinner.
When considering savoury pies, chicken pot and shepherd’s may come to mind, but potential filling combinations are as limitless as they are for the dessert variety. Generally speaking, savoury pies have fillings that are pre-cooked before being turned into their pastry-lined plates, which makes them simple to pull off — there’s little concern over cooking time or serviceability. If you don’t want to slice yours at all, a pot pie requires only a lid; spoon any stew-like mixture into a baking dish, top with regular or puff pastry, cut a few steam holes and bake until bubbly and golden, then serve with a spoon. Yes, it still counts as pie.
Another shortcut that doesn’t produce a lesser pie: galette-style free-form pies you can bake on a sheet (or in a pie plate, if you want more support around the sides). They can be assembled using traditional or thawed puff pastry, require no trimming or crimping, and though tomatoes are wonderful, can be made using virtually any vegetable you like, along with herbs and cheeses and perhaps a smear of pesto or olive tapenade before you pile it all on.
We all love pie and this month Julie creates three savoury pie recipes! Check out the other two here: Tomato Galette and Slab-style Tourtiere.