Cornish Pasties, Quiche Lorraine, and White Cheddar Apple Galette
Warm up with us this week with a trio of savory pies for dinner. No time like the winter to indulge in a little pastry, that’s for sure. A classic Quiche Lorraine makes an elegant dinner or make the Cornish Pasties and freeze a few for a hearty dinner when things are busy. The White Cheddar and Apple Galette was a treat of cheddar, apple, and onion. All three warmed us from the inside out, a delightful winter dinner.
Hearty hand pies made with a forgiving crust and filled with meat and potatoes, these pasties were a dinner hit with the whole family. Miners used to take these pasties down with them as a handy way to have a hearty lunch. Sure, we’re not miners. But these pasties are good even aboveground.
- We had filling left over when we stuck to King Arthur’s directions. Perhaps just divide the filling into six parts instead.
- More meat was requested by some of our family members. Which reminds us, mix it up! Betsy used sweet potatoes in her version. You could certainly add more beef.
A classic of French cuisine and a favorite of ladies who lunch, Quiche Lorraine was a requirement for savory pie week. Everyone was a fan of the combination of gruyere cheese, bacon, and browned shallots. Cut a slice of this for dinner and save a few pieces for lunch the next day. No regrets here.
- Kate couldn’t find a deep dish pie crust. Her crust couldn’t fit all the filling so she baked the leftovers in a ramekin at the same time as the quiche. A cook’s treat!
- Gruyere can be pricey. Substitute a tasty swiss for a more budget-friendly option.
Sweet sneaks into our savory pies week with this White Cheddar and Apple Galette. The crust is a bit hearty with whole wheat and semolina flour, which complemented the apples deliciously. We can’t be mad at the cheddar cheese crust, either.
- Betsy used an extra refrigerated pie crust instead of making her own. It worked beautifully.
- The galette is on the small side. Serve with a nice big green salad as a light dinner or lunch.
From the Smorgasbord:
Looking to improve your savory pies making skills? Head over to YouTube. Here are two of our favorites:
Or give King Arthur Flour’s Bakers Hotline a call (or email, or chat).