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Chicken and Leek Pasties Recipe | Cook the Book
Taking a cue from Cornish pasties, these are little moon-shaped handheld pastries filled with savory ingredients. Hugh Fearnley-Whittingstall offers up three filling variations in River Cottage Every Day—leftover stew, lentil and squash, and chicken and leek.
Individual Beef and Mushroom Pies
Individual mini Beef and Mushroom Pies with extra crust are crispy, golden, and delicious with fork tender beef and umami mushrooms throughout the filling.
Cottage Pie
Classic, epic Cottage Pie made properly, with a luscious filling. Easy to make, great for freezing, plus a quick cooking video is also provided!
Meat Pie recipe!
Recipe for the great Australian Meat Pie!! Slow cooked, fall apart chunky beef in a rich dark gravy, topped with puff pastry. The king of all pies!
Harry Potter Pumpkin Pasties
Celebrate your love for all things Harry Potter with these homemade Pumpkin Pasties. You can easily make them yourselves at home with this simple recipe!
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Chicken and Leek Pie
Of all the great things that Britain has given the world, savory pies have got to top the list. From the hand-held pasty to the potato-topped fish pie or the always delicious steak and kidney, a good savory pie is hard to refuse. And this version filled with chicken and leek is a fantastic pie to get started with, if this type of dish is not already one of your favorites.
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Classic Pork Pie
There may not be a British meat pie more iconic than the pork pie. Pork and pork jelly set in a simple hot water crust—timeless, classic and elegant. Served cold as either a snack or as part of a meal, this hearty pie is a bit like a pâté en croûte, but more British. And if you've never had one, it is well worth the time to make it.
Party Pies (Aussie Mini Beef Pies / Meat Pies)
"Party Pies" are classic Aussie meat pies - in mini form! In this recipe these Party Pies are made in muffin tins, easy to make and they taste incredible. So different to store bought!
Quick Chicken Pot Pie
Who says the pastry has to be baked ON the pie filling? FREE FORM it, and make chicken pot pie from scratch in just 20 minutes!
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Individual Double-Crusted Chicken Pot Pies
This is the quintessential double-crusted chicken pot pie of your dreams. It has a super-concentrated broth for the filling, with tender chunks of chicken that stay juicy even after baking.
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Cornwall's contribution to the world of meat pastries is a simple hand pie filled with meat and root vegetables. Although the Cornish Pasty Association has strict rules regarding what exactly can go in an official Cornish pasty (beef, turnip, potato and onion), on this side of the pond it's safe to add a few extra ingredients other than the essentials. Traditionally, this pie is meant to eat standing on a lunch break, but add a pot of tea or some strong ale and light green salad and these humble pasties can be the cornerstone of an excellent brunch.
Serve With
Creamy Mashed Cauliflower
The most amazing creamy Mashed Cauliflower that's as delicious as mashed potato! You'll be eating this Cauliflower Mashed Potato straight out of the pot!
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
Healthy Creamy Broccoli Soup
Creamy Healthy Broccoli Soup - surprise yourself with how creamy broccoli soup is even made without cream! Love the bright green colour. On the table in 15 minutes! {Vegan}
Creamy Broccoli Casserole (Gratin)
Tender broccoli smothered with plenty of creamy garlic parmesan cheese sauce. This made from scratch Broccoli Casserole is utterly addictive!
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Cheesy Grits With Spring Vegetables
Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Feast inspired by Chef — Binging With Babish
This week, we're finally tackling the all-out feast prepared by Chef Carl Casper after rage-quitting his creatively-stifling job from the foodie film essential, Chef. Bit too long for a YouTube title. Special thanks to Roy Choi for helping me figure out all these dishes!!
Roasted Asparagus
Just a really quick, very tasty way to prepare roasted asparagus: cook in a hot oven with garlic, finish with lemon juice & parmesan. YUM!
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.