Originally, savory pies were small desserts used to cleanse the palates at the end of a meal. Today the term applies to a wide variety of dishes.
A savory (savoury) pie, is not to be confused with the herb savory, but is a British term that covers a wide array of baked pies that are served hot or warm, rather than a chilled fruit pie. A quiche, which is a French dish consisting mainly of eggs, often falls under the category of a “savory pie” as can the hearty Shepherd’s pie.
The pie as we know it today is actually thought to have originated in the 14th or 15th century, in England. Today, savory pies are generally served as a main course rather than an afterdinner snack and can consist of all sorts of delicious combinations of meats, poultry or vegetables, with added cream and eggs. Savory pies are also a terrific way to revive leftover meat dishes.
The term savoury is no longer exclusive to the palate-cleansing bites of yesteryear. Just try this inexpensive and easy to make dish!
- 1 frozen pie crust (thawed, 9-inch wide)
- 3 large leeks, rinsed well, slicing only the white portions
- 4-5 slices of good-quality bacon
- 1 jalapeno pepper, sliced and seeds removed
- 2 large eggs
- ¼ cup of light sour cream
- ½ cup of heavy cream
- ½ cup of low fat milk
- Salt & pepper to taste
- Prick the pie crust with a fork, then put into the oven at 350 degrees for 15 minutes. Make sure to use pie weights or a heavy cooking pan to ensure the crust does not bubble. Cover with foil while baking.
- Remove the pie crust from the oven and set-aside the foil and pie weights. Using one egg, separate the yolk and brush the crust with the beaten egg white. Keep the remaining egg white.
- Put the crust back into the oven for another 10 minutes, then let cool.
- Meanwhile, cook the bacon until crispy. Drain, and crumble into bite-sized bits. Retain some of the bacon grease in the pan.
- Add the sliced leeks and sliced jalapenos to the pan and sauté until soft, about 3 minutes.
- Remove from heat and let cool.
- In a large bowl, mix together the other egg, remaining egg white and remaining egg yolk with the sour cream. Beat well.
- Stir in the milk and heavy cream, mixing well.
- Mix in the salt and pepper.
- Layer the pie crust with the leek, jalapeno and bacon mixture. Then pour the egg and milk mixture on top.
- Bake the pie for another 30 minutes until set.
- Let sit for about 15 minutes before serving.
Serve with a crispy salad for a main course, or eat alone for a light snack. Enjoy!
Pork and Ground Beef Casserole: Hearty Casserole Makes the Most of Leftovers and Pantry Staples
Leftover pork chops? Ground beef you have to use up? Combine the two into this delicious and easy casserole and never waste leftovers again.
Everyone runs into nights with too many leftovers to throw away, but not enough to make a meal. The same thing often happens with ground beef. This casserole is an excellent way to use up all the leftover meat in your refrigerator while making a creamy and nutritious one-dish meal for your family.
Pork and Ground Beef Casserole
- 2 or 3 grilled pork chops, cut into bite-sized pieces
- 2 or 3 large red potatoes, diced
- 1 yellow pepper, diced
- 1 can green beans, drained
- ½ large red onion
- 1 pound ground beef, browned, not drained
- ¾ cup red wine
- ½ cup mayo
- ½ cup sour cream
- ¼ cup yellow mustard
- 1 tsp salt
- 2 tsp cracked black pepper
- ½ tsp paprika
- 3-4 tbsp flour
- 2 cups shredded cheese
- Butter a 9×13 inch casserole dish.
- Pre-heat oven to 350 degrees F.
- Remove any bones from 2-3 leftover pork chops and cut into 1 ½ inch pieces. Place in casserole dish.
- Wash red potatoes and cut into 1 ½ inch pieces. Add to casserole dish, spreading evenly.
- Drain can of green beans and add to casserole dish.
- Wash and cut yellow pepper into 1 inch pieces.
- Dice ½ large red onion.
- Crumble ground beef into a large skillet. Add onion and yellow pepper, and cook until burger is browned and onion and pepper are soft. Add to casserole dish.
- Sprinkle 2 tablespoons of flour over meat and vegetables. Stir to coat and then spread out in casserole dish.
- Deglaze skillet with ¾ cup red wine, and add to casserole.
- In a bowl, combine mayonnaise, sour cream, and mustard. Mix well and pour over casserole.
- Sprinkle casserole with salt, pepper, paprika.
- Top casserole with shredded cheddar cheese.
- Bake, covered, on 350 degrees F for 1 hour.
- Lower oven temperature to 300 degrees F and bake for another 2-3 hours.
- Remove from oven, and stir in remaining flour, one tbsp at a time.
- Let set up for 15 mins, uncovered, before serving.
There are many ways to make this casserole even more nutritious. You can add a drained can of corn or carrots to the casserole. You can also add fresh mushrooms, diced and sauteed zucchini, and/or yellow summer squash to the mix. If you are concerned about fat and cholesterol, make sure you trim off any excess fat off the pork chops and drain the ground beef mixture before adding to the casserole. You should also use low-fat sour cream, substitute low-fat cream of mushroom soup instead of the mayonnaise, and use either low-fat cheddar cheese or substitute low-fat mozzarella cheese instead.