Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the best savory pie recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the best savory pie recipe?),it will help you,my kids.
pereferably vegetarian
Answers:
1 slightly baked pie shell (10
minutes/425 degrees)
1 unbaked pie shell for top crust
4 oz. can mushrooms, drained
1 egg
2 tbsp. butter or margarine
1 pkg. frozen broccoli
1 med. onion, chopped
6-8 slices American cheese
1 (9-11 oz.) can yams in heavy syrup
1/2 tsp. salt, or to taste
Cook broccoli according to package directions. Saute chopped onions and mushrooms in 1 tablespoon butter or margarine. Add broccoli and salt. Beat egg and add to mixture. Place in slightly baked pie shell. Cover with slices of cheese. Mash the yams with 1 tablespoon butter or margarine (add some syrup if they seem dry). Cover cheese with mashed yams. Cut top crust into strips and weave on top of yams, tucking ends inside shell. Bake at 425 degrees for 35 minutes.
Other Answers:
slice zucchini and yellow neck squash and onion and tomato
Layer in a pie shell top with cream of celery soup and sprinkle top with savory and italian seasoning and cheese.
put another pie shell on top and bake at 350 for 45-50 minutes Vegetarian Shepherd's Pie
Mix texturized vegetable protein (fake ground beef crumbles) with a can of stewed tomatoes (optional: add brown gravy) and frozen mixed vegetables. Pour into a greased pie plate or casserole dish, top with mashed potatoes (optional: stir one beaten egg into potatoes before topping). Scrape potato layer with a fork to add texture. Top with shredded cheese if desired.
Bake at 350 degrees for 40 minutes or until golden brown.
Though it doesn't need a crust, I've also made this in a prepared pie crust and it's extra yummy. Pumpkin Pie
Ingredients
Sweet pastry:
200g plain flour, sifted
1/4 tsp salt
75g unsalted butter, chilled and cubed
75g castor sugar
1 egg, lightly beaten
Filling:
200g pumpkin puree
2 eggs
1/4 tsp salt
Pinch of ground cinnamon
Pinch of ground cloves
Pinch of ground nutmeg
75g sugar
30ml plain yoghurt
Pumpkin puree:
300g pumpkin, cubed
50g castor sugar
Method
To make the puree, put cubed pumpkin pieces in a pot. Add sugar and just enough water to cover the pumpkin. Cover pot and simmer mixture until pumpkin turns tender. Drain well, then blend into puree. Sieve to remove impurities.
To prepare the sweet pastry, put flour and salt into a mixing bowl. Rub in chilled butter until the mixture resembles fine breadcrumbs. Add sugar; mix. Add egg and mix until a dough is formed. (If dough is too dry and crumbly, sprinkle a little water until mixture holds together.)
Put dough on a lightly-floured tabletop and knead till smooth. Shape dough into a ball. Wrap with cling film. Chill in refrigerator for 20 to 30 minutes.
Grease a 20cm loose-bottomed flan tin with corn oil. Roll out pastry to about 2mm or 3mm thickness and line the flan tin with it. Prick dough with a fork and chill for 30 minutes.
Preheat oven to 190oC. Bake blind for 10 to 15 minutes until pastry turns firm. Remove beans and paper and bake for a further five to 10 minutes. Leave to cool.
To prepare filling, put pumpkin puree, eggs, sugar and the rest of the ingredients into a mixing bowl. Whisk until smooth and well-blended. Pour filling into the prepared pastry case and bake in a preheated oven at 160oC for 25 to 30 minutes or till filling is firm to the touch. Leave pie to cool in the tin. Serve warm or chilled. I like to cook a pumpkin and walnut pie .
Just steam some pumpkin and onions ,
mash gently,
add a handful OS walnuts and a few chopped raisins,
stir in some ricotta cheese,
add seasonings to taste , I like parsley , paprika and S+P,
spoon into a pastry shell or onto some pastry sheet to roll and make sausage rolls ,
bake and enjoy . 1 slightly baked pie shell (10
minutes/425 degrees)
1 unbaked pie shell for top crust
4 oz. can mushrooms, drained
1 egg
2 tbsp. butter or margarine
1 pkg. frozen broccoli
1 med. onion, chopped
6-8 slices American cheese
1 (9-11 oz.) can yams in heavy syrup
1/2 tsp. salt, or to taste
Cook broccoli according to package directions. Saute chopped onions and mushrooms in 1 tablespoon butter or margarine. Add broccoli and salt. Beat egg and add to mixture. Place in slightly baked pie shell. Cover with slices of cheese. Mash the yams with 1 tablespoon butter or margarine (add some syrup if they seem dry). Cover cheese with mashed yams. Cut top crust into strips and weave on top of yams, tucking ends inside shell. Bake at 425 degrees for 35 minutes
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What is the best savory pie recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the best savory pie recipe?),it will help you,my kids.
pereferably vegetarian
Answers:
1 slightly baked pie shell (10
minutes/425 degrees)
1 unbaked pie shell for top crust
4 oz. can mushrooms, drained
1 egg
2 tbsp. butter or margarine
1 pkg. frozen broccoli
1 med. onion, chopped
6-8 slices American cheese
1 (9-11 oz.) can yams in heavy syrup
1/2 tsp. salt, or to taste
Cook broccoli according to package directions. Saute chopped onions and mushrooms in 1 tablespoon butter or margarine. Add broccoli and salt. Beat egg and add to mixture. Place in slightly baked pie shell. Cover with slices of cheese. Mash the yams with 1 tablespoon butter or margarine (add some syrup if they seem dry). Cover cheese with mashed yams. Cut top crust into strips and weave on top of yams, tucking ends inside shell. Bake at 425 degrees for 35 minutes.
Other Answers:
slice zucchini and yellow neck squash and onion and tomato
Layer in a pie shell top with cream of celery soup and sprinkle top with savory and italian seasoning and cheese.
put another pie shell on top and bake at 350 for 45-50 minutes Vegetarian Shepherd's Pie
Mix texturized vegetable protein (fake ground beef crumbles) with a can of stewed tomatoes (optional: add brown gravy) and frozen mixed vegetables. Pour into a greased pie plate or casserole dish, top with mashed potatoes (optional: stir one beaten egg into potatoes before topping). Scrape potato layer with a fork to add texture. Top with shredded cheese if desired.
Bake at 350 degrees for 40 minutes or until golden brown.
Though it doesn't need a crust, I've also made this in a prepared pie crust and it's extra yummy. Pumpkin Pie
Ingredients
Sweet pastry:
200g plain flour, sifted
1/4 tsp salt
75g unsalted butter, chilled and cubed
75g castor sugar
1 egg, lightly beaten
Filling:
200g pumpkin puree
2 eggs
1/4 tsp salt
Pinch of ground cinnamon
Pinch of ground cloves
Pinch of ground nutmeg
75g sugar
30ml plain yoghurt
Pumpkin puree:
300g pumpkin, cubed
50g castor sugar
Method
To make the puree, put cubed pumpkin pieces in a pot. Add sugar and just enough water to cover the pumpkin. Cover pot and simmer mixture until pumpkin turns tender. Drain well, then blend into puree. Sieve to remove impurities.
To prepare the sweet pastry, put flour and salt into a mixing bowl. Rub in chilled butter until the mixture resembles fine breadcrumbs. Add sugar; mix. Add egg and mix until a dough is formed. (If dough is too dry and crumbly, sprinkle a little water until mixture holds together.)
Put dough on a lightly-floured tabletop and knead till smooth. Shape dough into a ball. Wrap with cling film. Chill in refrigerator for 20 to 30 minutes.
Grease a 20cm loose-bottomed flan tin with corn oil. Roll out pastry to about 2mm or 3mm thickness and line the flan tin with it. Prick dough with a fork and chill for 30 minutes.
Preheat oven to 190oC. Bake blind for 10 to 15 minutes until pastry turns firm. Remove beans and paper and bake for a further five to 10 minutes. Leave to cool.
To prepare filling, put pumpkin puree, eggs, sugar and the rest of the ingredients into a mixing bowl. Whisk until smooth and well-blended. Pour filling into the prepared pastry case and bake in a preheated oven at 160oC for 25 to 30 minutes or till filling is firm to the touch. Leave pie to cool in the tin. Serve warm or chilled. I like to cook a pumpkin and walnut pie .
Just steam some pumpkin and onions ,
mash gently,
add a handful OS walnuts and a few chopped raisins,
stir in some ricotta cheese,
add seasonings to taste , I like parsley , paprika and S+P,
spoon into a pastry shell or onto some pastry sheet to roll and make sausage rolls ,
bake and enjoy . 1 slightly baked pie shell (10
minutes/425 degrees)
1 unbaked pie shell for top crust
4 oz. can mushrooms, drained
1 egg
2 tbsp. butter or margarine
1 pkg. frozen broccoli
1 med. onion, chopped
6-8 slices American cheese
1 (9-11 oz.) can yams in heavy syrup
1/2 tsp. salt, or to taste
Cook broccoli according to package directions. Saute chopped onions and mushrooms in 1 tablespoon butter or margarine. Add broccoli and salt. Beat egg and add to mixture. Place in slightly baked pie shell. Cover with slices of cheese. Mash the yams with 1 tablespoon butter or margarine (add some syrup if they seem dry). Cover cheese with mashed yams. Cut top crust into strips and weave on top of yams, tucking ends inside shell. Bake at 425 degrees for 35 minutes
correctness,It's Non-profit and only for informational purposes.
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