The Season For Hot Pies

One of the best aspects  of fall cooking is creating delicious and filling hot savory pies. They can be rich with meat and gravy for meat lovers or chock full of veggies for vegetarians. Either way, a steaming wedge loaded with flavor is the perfect warm up on a nippy October day.

Savory pies can take a lot of work. If you're thinking of baking one ask yourself if you have the time to make a crust or just buy one.One time saver is buying already made pie dough  Pillsbury is your best bet.it's premade but has a nice homemade taste to it.However if you want create your own you can. There's absolutely no difference between a sweet pie and savory one crust unless you wish to add dry herbs for more flavor. As for the crust , that depends  on the home baker you talk to.Some use lard,others  butter, while some use a combination of the two. Vegetable shortening can also be part of the recipe as well. All need ice water. You can brush the pie bottom with beaten egg before beating. This can also be done to the crimped crust and pie top. If pie crusts aren't your thing, then think of shepherd's pie. This British classic is topped with mashed potatoes. For the ultimate classic taste use mashed russet potatoes  to top lamb or ground beef, peas and corn. Make a side dish of gravy to pour over the slices.

Now for the fillings. Again it can veer towards the traditional or vegetarian.Meat pies started as a way to reuse leftover roasts. You can do that too although you can also buy any kind of filling fresh. A traditional one is beef. This is a hearty one, perfect for a chilly night. The filling can be London Broil bought from your supermarket's deli or even beef tips. The last will require some braising in a Dutch oven before adding it to the pie.Another way is ground beef for a less chewier version. As for chicken, any part is good. Try mixing the white and dark meat for more flavor.It can be shredded or cubed. You can also do the same with leftover turkey too.Braver home chefs may want to experiment with a fish (!) pie. A rather decadent one for dinner parties would be the lobster one, rich with Pernod and cream. What do all these pies have in common? Vegetables which are the basis of a vegetarian pot pie. Potatoes are a staple.Usually the smaller Yukon Gold ones are the best along with peas and sliced carrots. The onions are always sauteed before adding. To make a meatless pie  a bit more heartier add some cauliflower and broccoli along with mushrooms and sweet potatoes.

A hot savory pie is a great dinner on a chilly night. Make your own, rich with meat or veggies. Then savor the steamy goodness they can bring to a fall supper table.