Author and savory pie expert Ken Haedrich takes you on a global tour of dinner pies from food cultures across the world in this freshly illustrated adaptation of his popular Dinner Pies cookbook.
Dinner pies have become a favorite go-to for one-dish recipes. Perfect your own crust or, dare we say, buy a pre-made crust and the variations are endless. Learn how to make classic Americana chicken pot pie, British steak and ale pies, Indian potato and pea samosas, spicy Spanish empanadas, and many more crust and no-crust versions of one of the world’s most prolific go-to dinners. Recipes for a range of crusts and make-ahead ideas are included along with how to use the almighty leftover to create pie masterpieces that are all your own!
With over 80 recipes and amazing, new four-color photography, this is both a cookbook and an around-the-world tour of culinary traditions that can be incorporated into your own home kitchen weekly menu. Enjoy making and sharing:
- Kale & Smoked Chorizo Hand Pies
- Creamy Red Potato & Parmesan Tart
- Salmon, Smoked Cheddar & Dill Quiche
- Moroccan Lamb Pie
- Tempeh & Brown Rice Empanadas
- Tuscan-Style Pork Turnovers
- Thanksgiving Leftovers Shepherd’s Pie
Great for parties, families, Sunday night dinners, neighborly welcomes, holidays, and any-old-night-of-the-week dinners, and breakfasts and lunches—Savory Dinner Pies offers something for every kitchen.
About the Author
Ken Haedrich is one of America’s most respected food writers and a recognized authority on baking, in particular, pie. He is the “Dean” of the popular website ThePieAcademy.com and the author of the best-selling book Pie Academy, along with more than a dozen other cookbooks, including The Harvest Baker and Maple Syrup Cookbook. Ken is a recipient of the Julia Child Cookbook Award and has been a regular contributor to Bon Appetit, Better Homes and Gardens, Eating Well, and many other publications. A native of New Jersey and a former Navy Seabee, he and his wife Bev make their home in Wilmington, North Carolina.