Savory Pies

Made with Lisa Ludwinski'sSister Pie All-Butter Pie Dough, the golden, crispy pastry encasing these savory hand pies shatters almost like a croissant. Lightly mashed sweet potatoes, Brussels sprouts, tangy sour cream, and aged cheddar make up the creamy-cheesy filling. It's a simple mixture, but it tastes like a handheld bite of Thanksgiving. If the Brussels sprouts are large, quarter them instead of halving.

This elegant tart is just the thing to serve for dinner on a chilly night. The rich, cheesy filling is packed with sweet cubes of butternut squash and savory shallots, and lightened by the acidity of the sherry vinegar and brightness of the lemon zest. A peppery arugula salad tops it off.

The deep woodsy flavor of fresh mushrooms is reinforced with dried porcini mushrooms in this gorgeous meatless pot pie worthy of a celebration. The recipe calls for purchased puff pastry, which is not only a relief to those who get nervous by the prospect of having to make their own pastry, but it also cuts out a lot of prep time. Use whatever fresh mushrooms you can find, keeping in mind that a nice mixture will add more flavor and texture to the pie.

一顿丰盛的蘑菇, tofu, and wine filling is enclosed in a buttery, crisp crust in chef Dan Churchill's umami-packed pie that is sure to satisfy everyone around your table. Tofu is crumbled and cooked along with the mushrooms, adding protein and meaty texture. The filling and crust can be made one day ahead and kept refrigerated, then assembled and baked just before serving.

In his riff on tomato pie, Food Editor Josh Miller uses crushed saltine crackers and Parmesan cheese to give these tomato pie bars a crispy, savory bottom crust and enhances the rich, savory filling with mildly spicy curry powder and chipotle chile. A topping of juicy slices of tomato brings the finished tomato pie bars into perfect balance.

Lemon zest and thyme add subtle fragrance to this showstopping tart’s ricotta filling, balancing the savory Parmesan and prosciutto. Gently pressing on the par-baked pastry while spreading the filling is key to creating a crisp crust. Carlin Karr of Tavernetta in Denver recommends Grüner Veltliner to accompany this dish. It has a "fresh radish, fava, pea shoot quality, with a spiciness that is especially great with green veggies. It speaks to the early weeks of spring, with both freshness and texture.”