\nA comforting and flavorful dish perfect for a chilly evening or special occasion. This recipe yields a golden-brown, flaky crust filled with tender chicken, vegetables, and creamy sauce.<\/p>\n
When it comes to satisfying your cravings, there’s nothing quite like a warm, flaky pie straight from the oven. Whether you’re hosting a dinner party or just need a comforting meal for one, savory pies are the perfect solution. With their rich flavors and hearty fillings, they’re sure to please even the pickiest of eaters.<\/p>\n
From classic chicken pot pie to more adventurous options like beef and Guinness pie, there’s a savory pie recipe out there to suit every taste and occasion. In this article, we’ll explore 18 delicious recipes that are perfect for any time of day or night. From breakfast to dinner and everything in between, these pies are sure to become new favorites.<\/p>\n
\nA comforting and flavorful dish perfect for a chilly evening or special occasion. This recipe yields a golden-brown, flaky crust filled with tender chicken, vegetables, and creamy sauce.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of frozen chopped spinach, thawed and drained Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound beef stew meat Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 sheet puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Ingredients:<\/strong><\/p>\n – 1 pie crust (homemade or store-bought) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 sheet puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 45-50 minutes<\/p>\n This hearty, comforting dish is a staple of British cuisine, made with tender ground lamb and topped with a crispy mashed potato crust.<\/p>\n Ingredients:<\/p>\n – 1 lb ground lamb Instructions:<\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pie crust Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Packed with nutrients from roasted vegetables and creamy pesto, this pie is a delightful twist on traditional quiche.<\/p>\n Ingredients:<\/p>\n Instructions:<\/p>\n Cooking Time:<\/strong> 40-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound boneless pork shoulder Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> approximately 2 hours (including slow cooker time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large leek, thinly sliced Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large sweet potato, peeled and diced Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> Approximately 1 hour 15 minutes<\/p>\n A classic Italian-inspired dish, this Tomato and Mozzarella Galette is a simple yet elegant recipe perfect for a summer evening or a quick weeknight dinner.<\/p>\n Ingredients:<\/p>\n – 1 sheet puff pastry, thawed Instructions:<\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the filling:<\/p>\n – 2 cups ratatouille (homemade or store-bought) For the herbed crust:<\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 package of puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 9-inch pie crust Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/p>\n – 2 cups all-purpose flour Filling: Instructions:<\/p>\n 1. In a large bowl, combine flour and salt. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Get ready to indulge in a world of savory delights with these 18 mouthwatering pie recipes! From classic comfort food to elegant dinner party fare, there’s something for every occasion. Discover flavors like chicken pot pie, beef and Guinness, mushroom and thyme galette, and more. Whether you’re in the mood for breakfast, lunch, or dinner, these savory pies are sure to satisfy your cravings. With a variety of ingredients and fillings, you’ll find inspiration for any meal or gathering. So go ahead, get baking, and let the pie-fect meals begin!<\/p>\n","protected":false},"excerpt":{"rendered":" When it comes to satisfying your cravings, there’s nothing quite like a warm, flaky pie straight from the oven. Whether you’re hosting a dinner party or just need a comforting meal for one, savory pies are the perfect solution. With their rich flavors and hearty fillings, they’re sure to please even the pickiest of eaters. … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":1043,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-1253","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/1253","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=1253"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/1253\/revisions"}],"predecessor-version":[{"id":1254,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/1253\/revisions\/1254"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/1043"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=1253"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=1253"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=1253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 tablespoons butter
\n– 1 medium onion, diced
\n– 2 cloves garlic, minced
\n– 2 carrots, peeled and sliced
\n– 1 celery stalk, sliced
\n– 1\/2 cup all-purpose flour
\n– 1 cup chicken broth
\n– 1\/2 cup heavy cream
\n– 1 teaspoon dried thyme
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 pie crust (homemade or store-bought)<\/p>\n
\n2. In a large skillet, cook chicken and butter until chicken is browned. Add onion, garlic, carrots, and celery; cook until vegetables are tender.
\n3. Sprinkle flour over the mixture and stir to combine. Gradually add chicken broth, heavy cream, thyme, salt, and pepper; bring to a simmer.
\n4. Roll out pie crust and place in a 9×13-inch baking dish. Fill with the chicken mixture and cover with another piece of pie crust or a pie shield.
\n5. Bake for 35-40 minutes or until crust is golden brown.<\/p>\nSpinach and Feta Phyllo Pie<\/h2>\n
\nThis savory pie is a classic Greek dish that’s perfect for a weeknight dinner or special occasion. Layers of flaky phyllo pastry, tangy spinach, and salty feta cheese come together in a delightful combination.<\/p>\n
\n– 1\/2 cup crumbled feta cheese
\n– 1\/4 cup grated Parmesan cheese
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 egg, beaten
\n– Salt and pepper to taste
\n– 1 package of phyllo dough (usually found in the freezer section)<\/p>\n
\n2. In a bowl, mix together spinach, feta cheese, Parmesan cheese, onion, garlic, and egg.
\n3. Unroll phyllo dough and brush with melted butter.
\n4. Place one sheet of phyllo on the bottom of a 9×13 inch baking dish.
\n5. Spread half of the spinach mixture on top of the phyllo.
\n6. Repeat steps 3-5 to create another layer.
\n7. Top with remaining spinach mixture and crimp edges to seal.
\n8. Bake for 45-50 minutes, or until golden brown.<\/p>\nBeef and Guinness Pie<\/h2>\n
\nThis hearty beef pie is infused with the rich flavors of Guinness stout and topped with a flaky crust, perfect for a cold winter’s night.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup Guinness stout
\n– 1 cup beef broth
\n– 2 carrots, peeled and sliced
\n– 2 potatoes, peeled and cubed
\n– 1 teaspoon dried thyme
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 pie crust (homemade or store-bought)<\/p>\n
\n2. In a large skillet, heat the olive oil over medium-high. Add the beef and cook until browned, about 5 minutes.
\n3. Add the onion, garlic, Guinness, broth, carrots, potatoes, thyme, salt, and pepper to the skillet. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
\n4. Roll out the pie crust and place it in a 9×13-inch baking dish. Fill with the beef mixture and cover with another pie crust or a pie lid.
\n5. Bake for 35-40 minutes, or until the crust is golden brown.<\/p>\nMushroom and Thyme Galette<\/h2>\n
\nThis galette combines the earthy flavor of mushrooms with the bright, herbaceous taste of thyme. Perfect for a weeknight dinner or special occasion, this rustic tart is sure to please.<\/p>\n
\n– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
\n– 2 tablespoons olive oil
\n– 2 cloves garlic, minced
\n– 1 tablespoon fresh thyme leaves
\n– Salt and pepper to taste
\n– 1 egg, beaten (for brushing pastry)<\/p>\n
\n2. Roll out puff pastry on a floured surface to a thickness of about 1\/8 inch.
\n3. In a skillet, cook mushrooms in olive oil over medium heat until tender and fragrant. Add garlic and thyme; season with salt and pepper.
\n4. Place the mushroom mixture onto one half of the pastry, leaving a 1-inch border around the edges.
\n5. Fold the other half of the pastry over the filling to form a triangle or square shape.
\n6. Brush the pastry with beaten egg for a golden glaze.
\n7. Bake for 25-30 minutes, or until pastry is golden brown.<\/p>\nCheesy Bacon and Egg Breakfast Pie<\/h2>\n
\nStart your day with a delicious twist on traditional breakfast – this cheesy bacon and egg pie is a flavorful and satisfying meal that’s perfect for busy mornings. With its crispy crust, savory eggs, and melted cheese, it’s a hearty breakfast that will keep you going all morning.<\/p>\n
\n– 6 eggs
\n– 6 slices of bacon, cooked and crumbled
\n– 1 cup shredded cheddar cheese
\n– 1\/2 cup milk
\n– Salt and pepper to taste<\/p>\n
\n2. Roll out the pie crust and place in a pie dish.
\n3. In a bowl, whisk together eggs, milk, salt, and pepper.
\n4. Add crumbled bacon and stir to combine.
\n5. Pour egg mixture into the pie crust.
\n6. Sprinkle shredded cheese over the top of the egg mixture.
\n7. Bake for 35-40 minutes or until the filling is set and the crust is golden brown.<\/p>\nCaramelized Onion and Goat Cheese Tart<\/h2>\n
\nSavor the sweet and savory flavors of this elegant tart, featuring caramelized onions and creamy goat cheese.<\/p>\n
\n– 2 large onions, thinly sliced
\n– 2 tablespoons olive oil
\n– 1\/4 cup brown sugar
\n– 1\/4 cup balsamic vinegar
\n– 1\/2 cup crumbled goat cheese (ch\u00e8vre)
\n– Salt and pepper to taste<\/p>\n
\n2. Roll out puff pastry to a thickness of about 1\/8 inch. Place on prepared baking sheet.
\n3. In a large skillet, cook onions over medium-low heat for 20-25 minutes, stirring occasionally, until caramelized and golden brown.
\n4. Spread cooked onions evenly over the center of the pastry, leaving a 1-inch border around edges.
\n5. Sprinkle goat cheese over the onions.
\n6. Fold edges of pastry up over filling, pressing gently to seal.
\n7. Brush pastry with olive oil and sprinkle with salt and pepper.
\n8. Bake for 25-30 minutes, or until pastry is golden brown.<\/p>\nShepherd\u2019s Pie with Ground Lamb<\/h2>\n
\nClassic Shepherd’s Pie with Ground Lamb Recipe<\/p>\n
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup frozen peas and carrots
\n– 1 cup beef broth
\n– 2 tbsp tomato paste
\n– 1 tsp dried thyme
\n– Salt and pepper to taste
\n– 2 cups mashed potatoes
\n– 2 tbsp butter<\/p>\n
\n2. Cook ground lamb in a large skillet over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through.
\n3. Add onion, garlic, peas and carrots, beef broth, tomato paste, thyme, salt, and pepper to the skillet. Stir to combine.
\n4. Transfer mixture to a 9×13 inch baking dish.
\n5. Top with mashed potatoes and dot with butter.
\n6. Bake for 25-30 minutes or until potatoes are golden brown.<\/p>\nSmoked Salmon and Dill Quiche<\/h2>\n
\nThis quiche combines the rich flavors of smoked salmon with the brightness of fresh dill, perfect for a brunch or breakfast gathering. The smokiness of the salmon adds depth to this classic quiche recipe.<\/p>\n
\n– 2 cups heavy cream
\n– 4 large eggs
\n– 1\/2 cup chopped fresh dill
\n– 6 oz smoked salmon, flaked
\n– Salt and pepper to taste
\n– 1\/2 cup grated cheddar cheese (optional)<\/p>\n
\n2. Roll out the pie crust and place it in a tart pan with a removable bottom.
\n3. In a bowl, whisk together heavy cream, eggs, and a pinch of salt and pepper.
\n4. Add chopped dill and flaked smoked salmon to the cream mixture; stir to combine.
\n5. Pour the filling into the pie crust.
\n6. Sprinkle grated cheddar cheese on top (if using).
\n7. Bake for 35-40 minutes or until the quiche is set and golden brown.<\/p>\nRoasted Vegetable and Pesto Pie<\/h2>\n
\nRoasted Vegetable and Pesto Pie Recipe<\/p>\n\n
\n
Pulled Pork and BBQ Pie<\/h2>\n
\nThis hearty pie combines tender pulled pork with a rich, tangy BBQ filling, all wrapped up in a flaky pastry crust. A perfect comfort food for any occasion!<\/p>\n
\n– 1\/4 cup BBQ sauce
\n– 2 tablespoons brown sugar
\n– 1 tablespoon smoked paprika
\n– 1 pie crust (homemade or store-bought)
\n– 1\/2 cup shredded cheddar cheese<\/p>\n
\n2. In a slow cooker, combine pork shoulder, BBQ sauce, brown sugar, and smoked paprika. Cook on low for 8 hours or until tender.
\n3. Shred the pork with two forks and set aside.
\n4. Roll out the pie crust to fit a 9-inch pie dish. Fill with the pulled pork mixture.
\n5. Top with shredded cheddar cheese.
\n6. Bake for 25-30 minutes, or until crust is golden brown.<\/p>\nLeek and Gruy\u00e8re Tart<\/h2>\n
\nSavor the rich flavors of caramelized leeks and melted Gruy\u00e8re cheese in this elegant tart, perfect for a special occasion or weeknight dinner.<\/p>\n
\n– 2 tablespoons butter
\n– 1\/2 cup all-purpose flour
\n– 1\/2 cup grated Gruy\u00e8re cheese
\n– 1\/2 cup heavy cream
\n– 1 egg, beaten
\n– Salt and pepper to taste
\n– 1 pie crust (homemade or store-bought)<\/p>\n
\n2. Cook leeks in butter over medium heat until tender and caramelized, about 20 minutes.
\n3. Roll out the pie crust and place on a baking sheet lined with parchment paper.
\n4. Arrange cooked leeks on one half of the tart, leaving a 1\/2-inch border.
\n5. Sprinkle Gruy\u00e8re cheese over the leeks.
\n6. In a bowl, whisk together heavy cream and beaten egg. Pour mixture over the cheese.
\n7. Fold the other half of the pie crust over the filling to form a triangle or square shape.
\n8. Bake for 35-40 minutes, or until crust is golden brown.<\/p>\nCurried Lentil and Sweet Potato Pie<\/h2>\n
\nThis vibrant pie combines the comforting warmth of sweet potatoes with the earthy goodness of red lentils, all wrapped up in a flavorful curry sauce. Perfect for a cozy dinner or potluck gathering.<\/p>\n
\n– 1 cup red lentils, rinsed and drained
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon curry powder
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1 can (14 oz) diced tomatoes
\n– 1 cup vegetable broth
\n– 1\/4 cup chopped fresh cilantro (optional)<\/p>\n
\n2. In a large pan, heat oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
\n3. Add cumin, curry powder, salt, and pepper. Cook for 1 minute.
\n4. Add lentils, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
\n5. Meanwhile, bake sweet potato for 45-50 minutes or until soft.
\n6. In a large bowl, mash cooked sweet potato with fork. Stir in curried lentil mixture and chopped cilantro (if using).
\n7. Pour mixture into a pie crust-lined dish and bake for an additional 20-25 minutes or until filling is heated through.<\/p>\nTomato and Mozzarella Galette<\/h2>\n
\nTomato and Mozzarella Galette Recipe<\/p>\n
\n– 2 large tomatoes, sliced
\n– 8 oz fresh mozzarella cheese, sliced
\n– 1\/4 cup olive oil
\n– Salt and pepper to taste
\n– Fresh basil leaves, chopped (optional)<\/p>\n
\n2. Roll out puff pastry on a floured surface to a thickness of about 1\/8 inch.
\n3. Arrange tomato slices on one half of the pastry, leaving a 1-inch border around edges.
\n4. Top tomatoes with mozzarella cheese slices.
\n5. Fold other half of pastry over filling, pressing edges to seal.
\n6. Brush pastry with olive oil and season with salt and pepper.
\n7. Bake for 25-30 minutes or until golden brown.
\n8. Garnish with chopped basil leaves, if desired.<\/p>\nChicken and Mushroom Pot Pie<\/h2>\n
\nA comforting and flavorful pie filled with tender chicken, saut\u00e9ed mushrooms, and flaky pastry.<\/p>\n
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 tbsp butter
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup all-purpose flour
\n– 1 cup chicken broth
\n– 1\/2 cup heavy cream
\n– 1 tsp dried thyme
\n– Salt and pepper to taste
\n– 1 pie crust (homemade or store-bought)<\/p>\n
\n2. In a large skillet, cook chicken, mushrooms, butter, onion, and garlic until the chicken is cooked through and the mushrooms are tender.
\n3. Add flour, broth, cream, and thyme; stir until combined.
\n4. Roll out pie crust to fit a 9-inch pie dish. Fill with the chicken mixture and cover with another piece of pie crust or pastry.
\n5. Bake for 35-40 minutes, or until the crust is golden brown.<\/p>\nRatatouille Pie with Herbed Crust<\/h2>\n
\nTransform the flavors of Provence into a savory pie perfect for a cozy dinner or potluck gathering. This Ratatouille Pie with Herbed Crust combines tender vegetables, rich tomatoes, and aromatic herbs in a flaky pastry crust.<\/p>\n
\n– 1 cup grated cheddar cheese
\n– 1\/4 cup chopped fresh parsley<\/p>\n
\n– 1\/2 cup cold unsalted butter, cut into small pieces
\n– 1\/4 cup ice-cold water
\n– 2 tablespoons chopped fresh thyme
\n– 1 teaspoon salt<\/p>\n
\n2. Roll out the herbed crust and place it in a 9-inch pie dish.
\n3. Fill with ratatouille mixture, topping with grated cheese and chopped parsley.
\n4. Fold edges of the crust over filling, pressing gently.
\n5. Brush crust with water and bake for 35-40 minutes or until golden brown.<\/p>\nHam and Cheese Hand Pies<\/h2>\n
\nA savory twist on classic hand pies, these bite-sized treats are filled with salty ham and melted cheese, perfect for a quick snack or lunch on-the-go.<\/p>\n
\n– 2 cups diced cooked ham
\n– 1 cup shredded cheddar cheese
\n– 1\/4 cup chopped fresh parsley
\n– 1 egg, beaten (for egg wash)
\n– Salt and pepper to taste<\/p>\n
\n2. Roll out puff pastry on a lightly floured surface to about 1\/8 inch thickness.
\n3. Cut into squares, about 3 inches per side.
\n4. Place a tablespoon of diced ham and a sprinkle of shredded cheese in the center of each square.
\n5. Fold the pastry squares into triangles, pressing edges together with a fork to seal.
\n6. Brush tops with beaten egg for a golden glaze.
\n7. Place hand pies on prepared baking sheet, leaving about 1 inch between each pie.
\n8. Bake for 15-20 minutes, or until golden brown.<\/p>\nBroccoli and Cheddar Quiche<\/h2>\n
\nA savory and satisfying brunch or dinner option, this Broccoli and Cheddar Quiche is a delicious way to enjoy the flavors of the season. With a flaky crust and a creamy filling, it’s sure to become a family favorite.<\/p>\n
\n– 3 cups broccoli florets
\n– 2 cups grated cheddar cheese
\n– 1\/2 cup heavy cream
\n– 1 large egg
\n– 1 small onion, diced
\n– Salt and pepper to taste<\/p>\n
\n2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
\n3. In a skillet, saut\u00e9 the broccoli and onion until tender. Set aside.
\n4. In a separate bowl, whisk together the heavy cream, egg, salt, and pepper.
\n5. Arrange the cooked broccoli mixture and grated cheddar cheese evenly in the pie crust.
\n6. Pour the cream and egg mixture over the filling.
\n7. Bake for 35-40 minutes or until the quiche is set and golden brown.<\/p>\nSpicy Black Bean and Corn Empanadas<\/h2>\n
\nSpicy Black Bean and Corn Empanadas: A flavorful twist on traditional empanadas, these spicy treats combine the perfect balance of sweet and heat.<\/p>\n
\n– 1 teaspoon salt
\n– 1\/4 cup vegetable shortening
\n– 1\/4 cup warm water
\n– Filling ingredients (below)
\n– Vegetable oil for frying<\/p>\n
\n– 1 can black beans, drained and rinsed
\n– 1 cup frozen corn kernels, thawed
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1\/4 teaspoon cumin
\n– 1\/4 teaspoon smoked paprika
\n– Salt and pepper to taste
\n– 1-2 teaspoons hot sauce (optional)<\/p>\n
\n2. Add shortening and, using a pastry blender or fingers, work into the flour until crumbly.
\n3. Gradually add warm water, mixing until dough forms.
\n4. Divide dough into 8-10 equal pieces.
\n5. Roll out each piece into a thin circle.
\n6. Place 1-2 tablespoons of filling in center of each circle.
\n7. Fold dough over filling to form a half-moon shape, pressing edges together to seal.
\n8. Fry empanadas in hot oil until golden brown (3-4 minutes per side).
\n9. Drain on paper towels and serve warm.<\/p>\nSummary<\/h2>\n