Savory Pies, 2010

Savory Pies, 2010

I have decided that 2010 will be the year of Savory Pies. Last year was the year of making bread and in the nick of November I finally turned out wonderful loaves. My challenge is to keep it simple. I tried all sorts of bread – flatbreads, bulgerbreads, carawaybreads – finally settling on the straight forward white flour with 1/5th whole wheat flour loaf. In light of that learning my first pie of 2010 is the Chicken Pot Pie, the challenge being the crust not the stew (see previous post re: cooking vs. baking). And my first try is an unmitigated disaster. Where as it tastes just fine, the crust is light and fluffy on top, and suitably unmushy under the filling, the quantity of pastry is too small. I followed the basic recipe in the Joy of Cooking (1980 edition) for a 9” two part pie but somehow I ended up with only enough pastry to make the base. At the last minute (I know that’s a baker’s worst thought) I made a little extra for the top. It’s cute and perhaps could be considered even as a new form of pie, say, 'The Half Top, or 'Cabriolet'. But for my first effort it is wonderful.

Savory Pies of the future: Tortière, Tomato, Steak and Kidney, Vegetable.

I will master the simple crust then move on to fancier looks such as a woven top and then more interesting crusts such as olive oil, turmeric and perhaps even a sweet one.

Oh, and happy New Year everyone!