Food

Go Around the World in Savory Pies

Pot pies, pasties, and pigeon-filled pastry

By SAVEUR Editors

November 18, 2016

We all know how great dessert pies are, but what about their savory equivalent? They're an entire multi-course meal in one convenient place, and there are so many great ways to enjoy them. If you like fish, fill your savory pie with sardines or crawfish. If you prefer meat, there's beef, pork, and chicken (and one that combines all three), and there are even some with just vegetables. There's a savory pie for every taste; check out our favorites here.

Marion Buote's Meat Pie — This flaky double-crust pie, from Prince Edward Island resident Marion Buote, is filled with a sumptuous beef, chicken, and pork stew. Get the recipe for Marion Buote's Meat Pie »Gemma and Andrew Ingalls

Rabbit and Crawfish Stargazy Pie, British Pies — In this whimsically constructed pie from restaurateur and cookbook author Mark Hix, rabbit and sweet crawfish form a thick, creamy, cider-rich sauce under a biscuit-like beef suet crust. Get the recipe Rabbit and Crawfish Stargazy Pie »Bill Phelps

Stargazy Pie (English Sardine Pie) — In this whimsical Cornish dish, whole sardines poke their heads through the crust of a savory pie filled with bacon, hard-boiled eggs, and a mustard-laced custard. Get the recipe for Stargazy Pie (English Sardine Pie) »André Baranowski

Jerusalem Artichoke and Comté Pasties, British Pies — Pasties were originally made for miners—they could hold the pies' thick edging with dirty hands and discard it after eating. James Lowe updates the pedestrian pasty by marrying tender, earthy tubers with melty cheese for the filling. Get the recipe for Jerusalem Artichoke and Comté Pasties »Bill Phelps

Tourtière (Québécois Meat Pie) — This French Canadian classic gets holiday flair from apple cider and warming spices. Get the recipe for Tourtière (Québécois Meat Pie) »Maxime Iattoni

Mustard Tart — Two kinds of mustard bring bright, tangy, and savory notes to this quiche, which is full of vegetables and less heavy than the standard. Get the recipe for Mustard Tart »Farideh Sadeghin

Moroccan Pigeon Pie (B'stilla) — Pigeon is traditionally used to make this slightly sweet, savory Moroccan pie, but chicken thighs, quail, or Cornish game hens make excellent substitutes. Get the recipe for Moroccan Pigeon Pie (B'stilla) »Andre Baranowski

Manresa Quiche — An extra-velvety quiche loaded with blue cheese for creaminess in a nutty spelt and whole wheat crust. Get the recipe for Perfect Blue Cheese Quiche With Whole Grain Crust »Matt Taylor-Gross

Homard en Croûte (Lobster Pot Pie) — Brandy adds even more luxuriousness to these creamy lobster pot pies. Get the recipe for Homard en Croûte (Lobster Pot Pie) »Ingalls Photography

Zucchini, Onion and Ricotta Pie (Torta Salata di Zucchine e Cipolle) — Squash, peppers, or eggplant can be substituted for the zucchini in this simple, savory summer pie. Get the recipe for Zucchini, Onion and Ricotta Pie (Torta Salata di Zucchine e Cipolle) »Ingalls Photography

Veal and Pearl Onion B'stilla (North African Meat Pie) — B'stilla, a North African meat pie, is traditionally made with poultry. Cookbook author Suzanne Zeidy's take includes veal and caramelized pearl onions. When ordering the veal for this recipe, have your butcher remove the bone. Get the recipe »Helen Cathcart

Pot Pie — Give this comfort food staple the best of both worlds by topping a rich chicken stew with mashed potatoes and puff pastry.SAVEUR

Beef Short Ribs Empanadas — In his version of Chilean empanadas, chef Rodolfo Guzmán of Boragó replaces lean ground chuck with rich beef short ribs, which make each bite tender. Get the recipe for Beef Short Ribs Empanadas »Justin Walker

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