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Savory Pie Recipes

During the winter months, warm comfort foods help get us through the long, cold nights. A delicious meat pie or other savory pie baking in the oven fills the house with a yummy aroma while it also warms the kitchen. Before you know it, you and your family are sitting down to enjoy a delectable meal. Dig in! 


Easy Cheeseburger Pie 

From Bisquick 

Enjoy making—and eating—this family favorite. 

  • 1 lb lean ground beef  
  • 1 large onion, chopped  
  • ½ tsp salt 
  • 1 cup shredded cheddar cheese 
  • ½ cup Original Bisquick mix 
  • 1 cup milk 
  • 2 eggs  

1. Heat oven to 400 degrees F. Spray 9-inch glass pie plate with cooking spray. 

2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese. 

3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate. 

4. Bake about 25 minutes or until knife inserted in center comes out clean. 



These cute handheld pies are easy to grab when you're on the run. 

  • 2 potatoes 
  • 1 Tbsp butter 
  • 1 small onion, chopped  
  • 3 green onions, chopped 
  • 1 red bell pepper, chopped 
  • 2 medium carrots, diced 
  • 1 lb ground beef  
  • 1 tsp paprika 
  • ½ tsp cayenne pepper 
  • Salt, to taste 
  • ¾ cup green olives, pitted and chopped 
  • 2 hard-boiled eggs, chopped  
  • 1 Tbsp olive oil  
  • 24 empanada pastry rounds 
  • 1 egg, lightly beaten  

1. Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside. 

2. Meanwhile, melt butter in a large skillet and cook onion and green onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef. Cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt. 

3. Remove beef mixture from heat, add potatoes and olives, and mix well. Stir in chopped hard-boiled eggs and set filling aside to cool, about 20 minutes. 

4. Preheat the oven to 425 degrees F. Line two baking sheets with aluminum foil and lightly grease with olive oil. 

5. Place an empanada pastry round on a flat surface and lightly wet edges with warm water. Put a large tablespoon of cooled filling in the center and fold pastry over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg. 

6. Bake in the preheated oven until golden, 15 to 20 minutes. 


Old-Fashioned Meat Pie 

Try a welcome change from the usual pot roast. You can also use chicken or pork instead of beef. 

  • 1 pastry recipe for a 9-inch single-crust pie 
  • 3 Tbsp margarine 
  • ½ cup chopped onion  
  • 1 potato, diced 
  • ⅓ cup all-purpose flour 
  • ½ tsp dried oregano 
  • ½ tsp garlic powder 
  • ¼ tsp black pepper 
  • 1 ¼ cups beef broth 
  • 1 carrot, chopped 
  • 1 cup frozen green peas 
  • 2 cups cubed cooked or leftover beef 

1. Preheat the oven to 425 degrees F. On a lightly floured surface, roll the pie crust out into a 12-inch circle. Set aside. 

2. Melt margarine in a saucepan over medium heat. Add potato and onion. Cook until the onion is tender but not brown. Sprinkle the flour over the mixture and stir to blend. Season with oregano, black pepper, and garlic powder. Pour in the beef broth, and add the peas, carrot, and beef. Bring to a boil. Transfer the mixture to a 2-quart casserole dish and place the pastry over the top. Cut slits for steam and flute the edges. 

3. Place on a baking sheet. Bake for 25 to 30 minutes or until crust is golden. Let stand 10 minutes before serving to thicken. 


Tomato Pie 

Treat yourself to a taste of summer with a warm, cheesy favorite.

  • 1 pastry recipe for a 9-inch pie crust 
  • 2 lb heirloom tomatoes 
  • 1 lb Roma tomatoes  
  • 1 cup diced raw bacon  
  • ½ cup sliced leek 
  • 2 cups grated white cheddar cheese 
  • ½ cup grated fontina cheese 
  • ½ cup mayonnaise 
  • ½ cup fresh basil, torn into small pieces 
  • 1 egg  
  • 1 Tbsp Dijon mustard 
  • 1 pinch salt and ground black pepper, to taste 

1. Make pie dough recipe (or use a store-bought deep-dish pie shell). Chill for about 1 hour. 

2. Preheat the oven to 425 degrees F. Place a baking sheet on the lower oven rack. 

3. Slice heirloom tomatoes into 1/2-inch rounds. Remove seeds with your fingers. Place 6 slices on paper towels and cover with more paper towels. Arrange the remaining slices on a wire rack. Cut Roma tomatoes into 1/2-inch slices, remove seeds, and arrange them on the rack as well. 

4. Line a deep-dish, 9-inch pie plate with dough. Place 2 layers of aluminum foil over the entire surface. Fill with pie weights or dried beans. 

5. Bake pie crust on the preheated baking sheet on the bottom rack. Place tomatoes on a higher rack. Reduce temperature to 400 degrees F. Bake until the bottom of the pie crust has lost its translucent raw look and the edges have just started to color, 12 to 15 minutes. 

6. Carefully remove the foil and the weights. Cover the edges of the crust with foil to prevent them from burning. Poke the bottom of the pie crust with a fork to keep it from puffing up. Return the pie crust to the bottom rack and bake until the bottom starts to color, about 8 more minutes. 

7. Remove pie crust and allow to cool. Continue baking the tomatoes until they are wilted, about 40 minutes total. Remove and allow to cool. Keep the oven on. 

8. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until some of the fat has rendered, about 5 minutes. Add sliced leek. Cook until bacon is crisp and the leeks have softened and browned, about 5 more minutes. Drain bacon on paper towels and allow to cool. 

9. Place bacon-leek mixture, cheddar, fontina, mayonnaise, basil, egg, and mustard in a bowl. Season with salt and pepper. Mix to combine. 

10. Spread 1/3 mixture on the bottom of the pie crust. Arrange 1/2 of the roasted tomatoes on top, overlapping heirlooms with Roma tomatoes. Spread another 1/3 of the mixture over the tomatoes and arrange the remaining roasted tomatoes on top. Add the last 1/3 of the mixture and gently press the fresh tomato slices on top in a decorative pattern. Arrange foil around the edges of the pie crust to protect them from burning, taking care that the foil doesn't touch the tomatoes. 

11. Bake until browned and bubbly on top, about 40 minutes. Cool completely before serving. 

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