- Paperback: 128 pages
- Publisher: Ulysses Press (Jan. 8 2013)
- Language: English
- ISBN-10: 1612431062
- ISBN-13: 978-1612431062
- Product Dimensions: 16.3 x 1.5 x 22.6 cm
- Shipping Weight: 476 g
- Average Customer Review: 2 customer reviews
- Amazon Bestsellers Rank: #39,249 in Books (See Top 100 in Books)
Savory Pies: Delicious Recipes for Seasoned Meats, Vegetables and Cheeses Baked in Perfectly Flaky Pie Crusts Paperback – Jan 8 2013
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About the Author
Greg Henry is a chef, food-writer and professional photographer.
Top customer reviews
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I cannot recommend this highly enough to anyone who's ever loved a calzone or anything resembling one. There's something simple and humble and yet decadent about filled pastries that overjoys me. And done right one can make them suitable to anyone's diet, which is wonderful in and of itself.
Most helpful customer reviews on Amazon.com
This book is filled with recipes calling for hard-to-impossible to find ingredients and filling combinations that will turn off most children as well as many adults. Unless your family is the adventurous type that trends towards the exotic, you won't find many options from which to choose here. Perhaps the previously mentioned Chicken Pot Pies, the Leftover Pot Roast Hand Pies with Cheddar (assuming you already know how to make pot roast and have some leftover), Irish Breakfast Pie, and possibly the Asiago Mac-n-Cheese Pie with Potato Crust will work for your family, tastes, and budget. Many of the other recipes would be impractical for most family kitchens or dinner tables.
If you've got access to stores that offer crayfish, duck, rabbit, quail eggs, aged goat cheese, and caviar (and the deep pockets to purchase those types of ingredients) then this book may offer some recipes to try if your tastes range in those directions.
Even the main recipe for Basic Pie Pastry calls for European High Fat butter. The author states that this harder-to-find, pricier butter is "essential for a perfect pie crust." I guess that means I've been producing less-than-perfect crust for all of these years without it. You'll also need a food processor for this recipe since no instructions are given for an alternate mixing method such as using a pastry blender tool or pastry fork for blending the butter and flour.
Credit where credit is due, the recipes are written with very clear, precise instructions and with colorful photographs of the finished products. The often clever presentation of the various sizes of pies and types of crusts and wrappers are inspiring. The Friday Fish en Croute was especially worth noting. These ideas can easily be adapted to other, less exotic types of pies and filling recipes from other sources. The crust recipes given in the book (using regular unsalted butter instead of European style butter) could also be adapted for use with other filling recipes.
There are wine pairing recommendations to go with many of the recipes. Not being a wine drinker, I am unable to comment on the appropriateness or availability of those wines listed.
Not recommended. While not a total loss, this book is of limited use to all but the most determined home cook with family and friends who enjoy the spicier and more adventurous foods and combinations and who also has a handy local source for the more unusual ingredients required.
I gave the book a 5 star rating because the recipes are really good and savory pies are the focus rather than including sweet pies. The problem of adjusting recipes for a mini pie maker is really something I have to deal with. It does not at all take away from the quality of the recipes included in this book.