Savory Pies

Empanada Gallega is a large savory pie from Galicia, Spain, traditionally stuffed with tuna, hard-boiled eggs, and chopped olives. Chef Katie Button makes small hand-held versions, empanadillas, and mixes the filling with sofrito, an aromatic vegetable base of long-cooked tomatoes, onions, and garlic. She wraps it up in a pastry dough enriched with lard, which she says makes an incredibly flaky crust. Freezing the lard and then grating it allows you to easily incorporate it into the dough without it melting, and results in more flaky, puffy layers of pastry in each bite.

Scacciata is a sought-after Sicilian street food featuring a light and crispy bread dough stuffed with a variety of fillings. Valeria Messina fills this version with gooey provolone cheese, tender broccoli florets, Italian sausage, sun-dried tomatoes, and kalamata olives. This savory pie was originally made during the winter as a holiday food, using the humble dough mixed for the household's everyday bread and filling it with seasonal vegetables and cheese (plus cured meats or charcuterie, when available and affordable). The version here is perfect for the winter: In the summer, it's usually filled with grilled peppers, capers, almonds, and basil or stuffed "alla Norma" with grilled eggplants, tomato, ricotta salata, and basil.

Alexander Hardy infuses flavor into each layer of this golden galette. The crust, seasoned with turmeric and garlic, surrounds a savory blend of green seasoning–spiked chicken thighs, roasted sweet potatoes, and sweet mixed bell peppers. Choose jarred sofrito for a shortcut, or make the piquant, herbal green seasoning from scratch.

Made with Lisa Ludwinski's姐妹馅饼全黄油馅饼面团，金色，脆皮糕点包装这些咸味手馅饼几乎像羊角面包。轻轻地捣碎的红薯，布鲁塞尔豆芽，浓郁的酸奶油，老年切达干酪弥补了奶油奶酪。这是一个简单的混合物，但它的味道就像一个感恩节的手持式叮咬。如果布鲁塞尔甘蓝大，四分之一，而不是半月。

这款优雅的挞只是在寒冷的夜晚为晚餐服务的东西。丰富的俗气的填充用甜蜜的壁球和美味青葱的甜蜜立方体包装，并被雪利酒醋的酸度和柠檬般的亮度发光。一只胡椒芝麻菜沙拉将其上面。

在这个华丽的无肉罐馅饼中，新鲜蘑菇的深层木质味道加强了干燥的猪肉馅饼值得庆祝。食谱要求购买的酥皮糕点，这不仅是对那些通过制造自己糕点的前景而紧张的人的救济，而且还削减了很多准备时间。使用您可以找到的任何新鲜的蘑菇，请记住，漂亮的混合物将为馅饼添加更多的味道和质地。