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PO T PIES

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ALSO BY BEATRICE OJAKANGAS

The Great Holiday Ba king BookThe Great Scandinavian Baking Book

Great Whole Grain BreadsQuick Breads

Scandinavian CookingScandinavian Feasts

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PO T PIESB E A T R I C E O J A K A N G A S

Author of Scandinavian Feasts

I L L U S T R A T I O N S B Y S A L L Y ST U R MA N

U N I V E R S I T Y O F M I N N E S O T A P R E S SM I NN E A PO L I S L O N D O N

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FOR R I C H A R D OJAKANGASCopyright 1993 by Beatrice Ojakangas

Illustrations copyright 1993 by Sally S turm anFirst published by Clarkson N. Potter, Inc., 1993First U niversity of M innesota Press edition, 2003

A ll rights reserved. No part of this publication may be reproduced,stored in a retrieval system , or tran sm itted , in any form or by any means,

electronic, mechanical, photocopying, recording, or otherwise, without theprior written permission of the publisher.Published by the U niversity of M innesota Press

111 Third Avenue South, Suite 290M inneapolis, M N 55401-2520

http://www.upress.umn.eduPrinted in the U nited States of America on acid-free paper

Library of Congress Cataloging-in-Publication DataOjakangas, Beatrice A .

Pot pies / Beatrice Ojakangas; illustrations by Sally Sturman. 1st U niversity ofM innesota Press ed.

p. cm.Originally published : New York : C . Potter, 1993.Includes index.I S B N 0-8166-4227-3 (pbk. : alk. paper)1. Potpies. I. Title.

TX693.O4295 2003641.8'24dc21

2002045410The U niversity of M i nne so ta is an equal-opportunity educator and employer.

12 11 10 09 08 07 06 05 04 03 10 9 8 7 6 5 4 3 2 1

http://www.upress.umn.edu/http://www.upress.umn.edu/

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C O N T E N T S

INTRODUCTION1

CHEESE, EGG, AND VEGETA BLE PIES7

CHICKEN, TURKEY, AN D SEAFOOD PIES39

MEAT PIES65

BASIC PASTRIES FOR PIES93

ACKNOWLEDGMENTS100

INDEX101

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I N T R O D U C T I O NSmg a song of sixpence, a pocket full of rye,Four and twenty blackbirds, baked in a pie . . .

Old cookbooks sometimes explained that a certaincrackling, singing soundlike tha t of a blackbirdindicatedthat a pie was done. Perhaps this theory inspired the familiarnursery rhym e? While the idea of filling a pie with blackbirdsmay have been left to the storybooks, the practice of servingmain-dish pies fit for a king is still go ing stro ng .

Each ethnic group that settled in our country brought itsown idea of wh at should be enclosed in a crust . T he main-dishpies of the G reeks, Italians, Frenc h, S panish, M exican, Fin nish ,Russian, M o ro c ca ns , and Engl ish are jus t a few tha t are in myrepertoire.

M any of these recipes were created as a thrifty way togive leftover meats and vegetables a new life. Even those piesmade from scratch are still econom ical because they m ake a fewingredients go a long way.

"Pot pies" were originally baked in a pot over an openfire, in a big iron pothence their name. T he kettle w as linedwith pastry; filled with m eat , potatoes, and vegetables; toppedwith a second pastry crust; and covered with a lid. It was thenslowly cooked in a pit, with a shovelful of hot coals placed overthe kettle. Today's pot pies u sually consist of a savory fillingtopped w ith d um plin gs, pastry, or som et imes noodles, and arecooked in a conventional oven .

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In today's hurried world, we often find ourselves eatingon the go, consuming food that is unsatisfying and lacking inflavor, nutr i t ional value, and appeal. Pot pies are homey, com-forting, and welcome as a casual dinner in front of the fire, alast-minute brunch with friends, or a made-ahead dinner to bereheated after a day on the slopes.

A pot pie's defining characteristic is that it has a crust ofsome kind. Accompanied by a salad, it can stand as a completemeal. For this book, I have chosen what I consider the mostinteresting and delicious recipes from hundreds of possibilities.Some have a bottom crust, like the M asa Tart with Ricotta andGoat Cheese, some just a top crust, such as the Chilean ChickenCorn Pie, and some, like Tourtiere, are entirely enclosed incrust. T he crusts vary from phyllo dough, to whipped potatoes,to those made with cornmeal and masa, to traditional flaky pas-try, and you might consider one of the pastries in the finalchapter for converting some of your own favorite recipes toirresistible main-dish pies. In the chapters that follow, I havegrouped the pies by their fillings rather than by their crusts.

Pot pies can be served for brunch, lunch, supper, or din-ner . M any of them make appealing appetizers and first courseswhen served in small portions, such as the Crab and M u sh ro o mQuiche or Swiss M ushroom Pie. A number of them, PiperadePie with cheddar crust and the Zucchini Quiche, for example,are great for brunch or lunch, and can be made ahead andreheated before serving. Then there are pies that can turn left-over chicken o r turke y into exciting new d ishes, such as Chickenand Spinach Pie and Turkey Pie with a Corn Bread Crust . Theyare all favorites of ours, and can be served not only for family

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meals but for entertaining as well. Children of all ages seem tolove them in particular!

M y recipes are straightforward, and with these basic rulesand helpful tips, successful pot pies are practically guaranteed:1. Always use the best-quality ingredients available. If an ingre-dient is not readily found, use a substitution or, when appropri-ate, omit it altogether.2. Read through the recipe before you begin. Check out ingre-dients, any advance preparation, cooking and cooling times, andthe size of the baking dish. Main-dish pies generally requiredishes that can go from oven to table.3. For the best results, use the kind of baking pan specified inthe recipe.T A R T O R Q U I C H E P A N S may be metal, preferably with aremovable bottom. They are usually rather shallow, thus moreof the pie's surface is exposed to the heat. If you wish to use aregular pie tin instead, choose one that is slightly smallerthatis, a 9-inch pie tin in place of a 10-inch tart pan, but expect it totake a few minutes more to bake, since a standard pie tin isdeeper. If you use a shiny metal pan, place it on a rimless cookiesheet to bake so that the bottom crust will brown evenly. Tartpans usually have a straight scalloped edge that is more attrac-tive than the slanted straight edge of a pie pan.P O R C E L A I N O R P O T T E R Y QUICHE P A N S usually holdmore filling than metal tart pans but may not be deep enoughto hold the filling for a deep-dish pie or a pot pie. Always checkthe volume of the baking pan you are considering, and compare

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it to the volu m e specified in the recipe. It is entirely acceptableto use a pan other than the suggested type, but expect a differ-ent baking t im e.OVEN-TO-TABLE CASSERO LES AND SOUFFLE DISHESwork very well for many of the pies, again providing they holdthe correct volume. They may be made of porcelain, pottery, orglass.I N D I V I D U A L C A S S E R O L E S A N D O V E N P R O O F P O T -T E R Y S O U P B O W L S provide a neat way to serve a smallgroup. S imply cover and refrigerate or freeze the remainingservings for another t ime.M ost pot pies freeze well, especially those with rolled pastry orphyllo crust . After baking, cool them, then wrap them well sothat they will not dry out in the freezer and lose flavor. I like tocover the pie first with plastic wrap and then enclose the wholething in foil. Label and date each dish. I usually slip in a no te tomyself including the general heating instructions, too, and anyideas or inspirations I might have had about menu accompani-ments. If it is convenient, thaw the wrapped pie in the refrig-erator, then reheat it, unwrapped, in a slow oven (300F) untilthe food reaches serving temperature (140F to 160F). Piescan also be frozen unbaked, in which case you can either thawthem before baking, unwrap, and proceed as directed, or putthe unwrapped, frozen pies in the oven and allow abo ut 2 0 extram inutes of cooking t im e.

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PASTRY TECHNIQUESThere are many different pastry possibilities for pot pies,

and I 've offered a selection ranging from light, fluffy biscuittoppings to f laky pastry cru sts. M ost of these cru sts can befrozen, al though the rolled pastries freeze best. Following aretwo techniques that will help you in yo ur crust preparation.Prebaking a Pie Shell. M any pot pie recipes call for a partiallybaked pie shell. To prebake an unfilled crust, roll out V z of apastry recipe, and fit it into the approp riate size pan. Cr im p theedges decoratively. Line the dough with foil or wax paper andfill with pie weights, uncooked beans, or rice. Bake in a pre-heated 425F oven for 12 minutes or unt i l the edges are golden.Remove from the oven and carefully remove the weights andfoil. T he inte rio r of the pie shell will be pale in color but set,and will bake f u r th er with the filling.Handling Phyllo Dough. Phyllo, sometimes called filo, fila, orstrudel leaves, is a tissue-thin pastry dough used in varioussweet-and-savory pies of Greek and M iddle-E astern o rigin. I t isreadily available in Greek markets and in the frozen foods sec-tions of well-stocked supermarkets.

T o use, defrost the phyllo dough at room temperature ,still wrapped, for about 2 hours. Remove the pastry from thewrapping and carefully unfold it onto a work surface. Coverwith wax paper and a damp tea towel. Remove one sheet ofpastry at a time from the stack, keeping the remaining pastrycovered so it will not dry out. Phyllo dough is very fragile, sohandle it as gently as possible. Wrap any extra pastry immedi-ately, and return it to the f reezer .

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C H E E S E , EGG, ANDVEGETABLE PIES

CHEESE AND CHILE PIEITALIAN MUSHROOM AND ARTICHOKE PIE

MASA TART WITH RICOTTA AND GOAT CHEESEPIPERADE PIE

DEEP-DISH SPINACH PIEFINNISH COUNTRY VEGETABLE PIEHERBED LEEK AND CHEVRE TART

SWISS MUSHROOM PIERATATOUILLE PIE

RUSSIAN CABBAGE PIETORTA RUSTICA

ASPARAGUS TARTZUCCHINI QUICHE

LENTIL CHILI PIE WITH CORN BREAD CRUSTCOUNTRY-STYLE HERBED POTATO PIE

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C H E E S E A N D CHILE P IEMakes 8 to 12 servings

We have friends of Greek descent who serve crispy littlefeta-filled phyllo-crusted tarts called trigona tiropittes when-ever they have a party. I've included the nippy flavor of choppedgreen chiles and transformed the pastries into a pie, similar toSpanakopita, another favorite Greek specialty. This turned itinto a tasty cross-cultural main-dish pie.

18 sheets (% pound) phyllo pastry1 cup crumbled feta cheese1 cup ricotta cheese8 ounces cream cheese1 can (4 ounces) chopped green chiles, drained

1A cup finely chopped scallions (green onions)2 eggs, lightly beaten

1A cup chopped cilantro or fresh parsleyV z cup (1 stick) unsalted butter, melted

Thaw the phyllo as directed on page 5. Preheat the ovento 350F. Blend the 3 cheeses, chiles, scallions, eggs, and ci-lantro or parsley to make the filling.

Brush the bottom and sides of a 13 by 9-inch baking panwith melted butter. Place 1 sheet of phyllo on the bottom ofthe pan; brush lightly with butter. Repeat with 7 more sheets,brushing each lightly with butter, allowing the dough edges tohang over the edges of the pan. Spread half the cheese mixture

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over the phyllo in the pan. Cover with 7 more sheets of thephyllo, brushing each with butter and folding the edges to fitneatly over the fill ing. Spread the rem ainin g cheese mix tureover evenly. Fold the edges of the bottom sheets over thecheese mixture to encase it. Cover the pie with 3 more sheetsof phyllo, brushing each sheet with butter and tucking the edgesdown inside the pan; brush the top lightly with butter. With asharp knife, score the top 3 or 4 layers into 8 to 12 sections. (Atthis point, you can cover and refrigerate the pie until the nextday.) Bake, uncovered, for 45 minutes or un til golden. If refrig-erated, bake an additional 15 to 20 m inu tes .

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IT A L IA N M U S H R O O M A N DA R T I C H O K E P IE

Makes 12 servingsThis pie is usually served for Easter in Italy, but I think

it makes a wonderful summertime lunch, along with a saladmade with fresh greens and herbs.

12 sheets ( V z pound) frozen phyllo doughV z pound fresh wild or brown (Cremini)

mushrooms2 packages (10 ounces each) frozen artichoke

hearts, thawedVi cup fresh lemon juice4 tablespoons olive oil2 medium onions, chopped2 garlic cloves, minced or mashed

V 2 cup chicken brothV z cup chopped fresh parsley

Salt and freshly ground black pepper to taste1 carton (15 ounces) low-fat or nonfat ricottacheese

3 eggs1 / 2 cu p f r e s h l y g rat ed P arm e san ch e e s e1 tablespoon all-purpose flour

Freshly grated nutmeg3 tablespoons unsalted butter10

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M A S A T A R T WITH R I C O T T AA ND G O A T C H E E S E

Makes 6 servingsJVLasa harina is a specially treated corn flour used in

M exican and Southwestern cooking. In this adaptation of a tartI enjoyed at Tejas, a So uthwestern-style restau rant in M in ne-apolis, masa is substituted for all-purpose flour, resulting in avery tender crust with a delicious corn flavor. Serve wedges ofthis tart with stir-fried, thinly slivered su m m er vegetables.

MASA CRUSTl l/4 cups masa harina (see Note)

1 teaspoon sugar1A teaspoon salt5 tablespoons chilled unsalted butter, sliced in

Vi-inch pieces3 to 4 tablespoons icewater

FILLING1 cup ricotta cheese6 ounces goat cheese (chevre)2 eggs2 tablespoons finely chopped chives1 teaspoon fresh thyme leaves or V z teaspoon

driedV z teaspoon saltFreshly ground black pepper

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Tomato salsaSour cream or plain yogurt

For the crust, measure the masa harina, sugar, and saltinto a bowl. C ut in the bu tter u ntil the m ixtu re resembles coarsecrumbs. Sprinkle the water over and mix just until the doughhas the texture of large-curd cottage cheese.

Preheat the oven to 425F. Press the crumbs firmly ontothe bottom and up the sides of a 9-inch tart pan with removablesides. Line with foil. Bake for 12 to 15 minutes or just until th eedges begin to brown.

Fo r the filling, wh isk together the filling ingredients. Pourthe m ixtur e into the partially baked cru st. Redu ce the oventemperature to 350F, and bake the pie for 30 to 35 m inu t e s oruntil the filling is set and a knife inserted just off center comesout clean. Serve in wedges, warm or at room temperature, withsalsa and a dollop of sour cream or yogurt.Note: M asa har ina is available at Hispanic or specialty foodmarkets.

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PlPERADE PlEMakes 6 to 8 servings

Jt iperade is a classic dish of the Basque region of France,made with tomatoes and sweet peppers cooked in olive oil.H a m , bacon, onions, garlic, and other vegetables are oftenadded, and when bound with eggs, the mixture makes a greatomelet. Here, I've turned it into a quichelike pie.

V f e recipe Lemon Pastry (page 94)V z cup grated sharp cheddar cheese or aged Swiss

cheese2 tablespoons olive oil1 small red bell pepper, seeded, stemmed,and

coarsely chopped1 small yellow bell pepper, seeded, stemmed,andcoarsely chopped

1 medium onion, coarsely chopped/ 4 cup chopped scallions (green onions)2 garlic cloves, minced or mashed6 plum tomatoes, peeled, seeded, and chopped1 tablespoon chopped fresh basil or 1 teaspoon

dried1 teaspoon salt1 teaspoon freshly ground black pepper

V s teaspoon dried red pepper flakes3 whole eggs, lightly beaten3 egg whites, lightly beaten

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Prebake the pie shell in a 9-inch pie pan (see page 5) andwhile the crust is still hot, sprinkle the cheese evenly over thebottom. Lower the oven tempera ture to 350F.

In a large nonstick skillet, heat the oil. Add the red andyellow peppers, onion, and scallions and cook over mediumheat, stirring, for 10 minutes, until soft but not brown. Add thegarlic, tom ato es, basil, salt, pep per, and red pepper flakes. Cook10 minutes or until th e liquid evaporates. Cool 15 min utes , thenstir in the eggs and spread the mixture in the pastry shell. Bakeat 350F for 30 minutes, until set, or unt i l a knife inserted jus toff center comes out clean. Serve at room tem perature , cut intowedges.

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D E E P - D I S HS P I N A C H P IE

Makes 8 servingsWhen this square pie is chilled, it is easy to cut into

2-inch squares for appetizers. For a main dish, however, it isbest served either hot or at room temperature . Garnish theservings with a dollop of sour cream or plain yogurt and a sprigof fresh basil.

V z recipe Lemon Pastry (page 94)1 tablespoon Dijon-style mustard2 pounds fresh spinach, cleaned and stemmed/ 2 teaspoon dried tarragon1/4 cup fresh lemon juice1 cup crumbled feta cheese4 eggs

IVa cups heavy cream or evaporated milk/ 2 cup sour cream/ 2 teaspoon salt1/4 teaspoon freshly grated nutmeg

Preheat the oven to 400F. On a lightly floured surface,roll out the pastry to a 13-inch square and fit into a 9-inchsquare baking pan. Fold the overhanging pastry all around tomake a raised edge and crimp decoratively. Fit a sheet of foilover the dough and fill with pie weights or dried beans.

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Bake unti l the edges are set, about 10 minu tes . Removethe foil and weights. Return the crust to the oven and bake 5 to10 m inutes longer, until the bottom is firm and dry.

Brush the pastry with the m us tard and re turn to the ovenuntil set and dry, about 5 m inu tes. L ower the oven tem peratu reto 375F.

Put the spinach into a large pot with just the water stillclinging to the leaves. Cover and cook over medium-high heatuntil the spinach is wilted, 2 to 3 m inute s. D rain w ell and chopcoarsely. M ix in the tarragon, lemo n juice , and feta cheese.Whisk together the eggs, cream or evaporated milk, sourcream, salt, and nutmeg. Turn the spinach into the partiallybaked pastry shell and pour the egg m ixture over the top. Bakeuntil puffed all over and lightly bro wn ed, 45 to 50 minutes. Coolabout 15 minu tes before cut t ing.

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F I N N I S H C O U N T R YV E G E T A B L E P IE

Makes 8 servingsWhen I crave something wholesome, I make this pie.

The vegetables must be cooked until they are almost "melted"before they are put into the pastry-lined pan. I've added roastedsunflower seeds, and I serve this pie in wedges with a dollop ofsour cream.

T he Finnish friend who gave me the original recipe bakesthis pie in a deep ovenproof Arabia "chop plate" instead of atart pan. T he chop plate is a standard item in all of the dinner-ware designs produced by the Arabia company in Finland.

3 tablespoons butter2 garlic cloves, minced or pressed

V z cup sliced scallions (green onions), includingtops

1 cup shredded parsnip2 cups shredded carrot6 cups finely shredded green cabbage2 cups shredded Emmentaler or provolone

cheeseIV z cups cooked brown rice

1A cup heavy cream1 teaspoon dried oregano leaves1 teaspoon salt

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* /4 teaspoon ground allspice1A teaspoon grated nutmeg* /4 cup chopped fresh parsley1 recipe Sour Cream Pastry (page 96)3 tablespoons roasted, salted sunflower seeds1 egg, beaten with 2 tablespoons milk, for glaze

Preheat the oven to 400F.In a deep, heavy skillet or wok, heat 1 tablespoon of the

butter; add the garlic, scallions, parsnip, and carrot. Cook overhigh heat for 5 minutes, tossing the mixture constantly so thatit will not brown. Add the cabbage; lower the heat to mediumand cook, tossing often, unti l the cabbage is wilted and soft,about 15 minutes. Remove from heat. Add the cheese, rice,cream, oregano, salt, allspice, nutmeg, and parsley. Cool toroom temperature.Roll out two-thirds of the pastry and fit into a 10-inch piepan or a deep ovenproof platter or tar t pan. M ound the cooledfillingon the pastry, pressing down until compact. T op with thesunflower seeds and dot with Vk-inch slices of the remainingbut ter .

Roll out the remaining pastry to make an 11-inch circle.Brush with the egg glaze. Cut the pastry into Vk-inch-widestrips. Brush the edge of the pastry in the pan with egg glaze.Place the strips over the filling in a latticework pattern. Pressthe extra strips around the edge of the pie, and crimp if desired.

Bake for 25 to 30 minutes or until th e pastry is golden.Serve hot or at room temperature , cut into wedges.

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HERBED LEEK ANDCHEVRE TART

Makes 6 servingsIf I can get goat cheese, or chevre, in D u l ut h , M i nn e -

sota, you can probably find it where you live. If not, you cansubstitute almost any white cheese w hen m aking this tart. I twon't taste the same, but it will be good.

V f e recipe Lemon Pastry (page 94)10 tablespoons (11A sticks) butter6 medium leeks, white part and 2 inches of

green, cleaned and sliced2 tablespoons white wine vinegar

V z teaspoon salt/ 2 teaspoon freshly ground black pepperV a cup heavy cream7 ounces goat cheese (chevre)2 tablespoons minced fresh chives

1 / 2 cu p f r e s h b r ead cr u m b s2 tablespoons minced fresh chervil or parsley

Prebake the pastry shell in a 9-inch pie pan (see page 5),and lower the oven temperature to 350F.

In a large skillet, melt V z cup (1 stick) of the butter . A ddthe leeks and cook over medium heat, stirring, until wilted,about 5 minutes . Add the vinegar, salt, and pepper. Reduce the

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heat to low and cover; cook until leeks are very soft and tender,about 35 minutes. Increase the heat to high and add the cream.Cook, stirring, until the cream is absorbed, about 1 minute .Remove from heat and cool.Crumble the goat cheese over the bottom of the cooledtart shell. T op with the leek mixture , mo und ing it slightly in thecenter. Sprinkle the mixture w ith the chives and bread crumbs.D ot with V^-inch cubes of the remaining but ter . Bake the tartunti l golden brown and heated through, about 15 minutes. Gar-nish it with the chervil or parsley. Serve warm or at room tem-perature.

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Swiss M U S H R O O M PIEMakes 8 servings

L blend the crumbs for this easy press-in crust in thefood processor and prebake it while prepa ring the filling. A sliceof this pie, either hot or cold, makes a nice lunch with a greensalad.

SWISS CHEESE PR E SS-IN CR UST1 cup all-purpose flour6 tablespoons chilled butter, sliced VWnch thick

V * cup shredded aged Swiss cheese1A cup sour cream

MUSHROOM FILLING1 tablespoon butter or vegetable oil2 small garlic cloves, minced1 pound fresh brown (Cremini) or white

mushrooms, cleanedIV z cups shredded aged Swiss or Emmentaler

cheese1 teaspoon salt

V z cup light cream or milk2 eggs, lightly beatenPreheat the oven to 425F. For the crust , measure the

flour into a large bowl. Cut in the butter until the mixtureresembles coarse crumbs. Blend in the cheese and sour creamuntil the mixture resembles moist crumbs. Press the crust into

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a 9-inch glass or porcelain quiche pan or pie pan. Bake it for 10minutes or until lightly browned.

For the filling, heat the butter in a heavy sk illet; add thegarlic and stir over low heat for 2 minutes . Add 8 m u s h r o o mcaps to the pan and cook just until glazed, 1 to 2 minutes;remove them and reserve. Slice the remaining m ushroom s withstems and add to the pan. Cook and stir until the mushroomsare browned and any released liquid has evaporated. Sprinklehalf the cheese over the baked crust. Top the cheese with themushrooms, then the remaining cheese. M ix th e salt, cream,and eggs, and pour into the pan, covering the ingredientsevenly.

Bake for 25 to 30 minutes or until a knife inserted ju st offcenter comes out clean. About 5 minutes before removing thepie from the oven, place the reserved mushroom caps on top ofthe pie, spacing them evenly around the edge. Serve the pie hotor at room temperature . The pie can be baked a day ahead,refrigerated, and warmed in a 300F oven for 10 minu tes beforeserving.

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R A T A T O U I L L E P IEMakes 8 servings

Ixatatouille is a popular Provencal dish of vegetables,garlic, and herbs simmered in olive oil. Bound by a ricotta-eggcustard and baked in a wheat-cracker crust, it becomes a greatmain-dish pie served hot or at room temperature.

2 cups whole-wheat cracker crumbs4 tablespoons ( V z stick) unsalted butter, melted1A cup freshly grated Parmesan cheese2 tablespoons olive oil3 small garlic cloves, minced or pressed1 medium onion, coarsely chopped3 medium zucchini, cut in V^-inch slices1 small (1 pound) eggplant, cut in Vsz-inch dice2 small bell peppers (1 red and 1 green), diced

* /4 cup chopped fresh basil or parsley1 cup ricotta cheese2 eggs1 teaspoon salt3 ripe tomatoes, peeled, seeded, and dicedPreheat the oven to 375F. For the crust, mix the cracker

crumbs and butter. Press two-thirds of the mixture into a 10-inch pie pan. Spread the remaining crust mixture in anotherpan. Bake the crumb-lined pie pan and extra crumbs for 10minutes or jus t until toasted, shaking the extra crumbs once

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during baking. Sprinkle the warm pie crust with 1A cup of theParmesan cheese and cool.

In a large, heavy skillet, heat the olive oil. Add the garlicand onion and cook for 2 to 3 minutes, stirring, until the onionis soft. Add the zucchini, eggplant, and bell peppers and cookand toss over high heat for 10 minutes . A dd the basil or parsley.Stir the ricotta, eggs, and salt toge ther, and blend them into thevegetable mixture. Turn into the crumb-lined pan. Sprinkle thetop with the remaining Parmesan cheese and the toastedcrumbs.Bake for 20 to 25 minutes or unt i l the pie is set. Beforeserving, sprinkle with the diced tomatoes. Serve hot or at roomtemperature.

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RUSSIAN C A B B A G E P IEMakes 6 servings

Jror the best flavor, the cabbage needs to be cooked overlo w heat until it is very soft and sweet tasting.

3 tablespoons butter1 medium onion, thinly sliced1 small head green cabbage, trimmedand finelyshredded (about 3 cups)1 teaspoon dried basil1 teaspoon dried marjoram1 teaspoon dried tarragon1 teaspoon salt

1 /2 t e asp oon f r e s h l y g rou nd b lack p e p p e rV z pound fresh mushrooms, cleaned and sliced1 recipe Lemon Pastry (page 94)1 package (3 ounces) cream cheese, at room

temperature4 hard-cooked eggs, sliced1 teaspoon dried dill

In a large, heavy skillet, melt 2 tablespoons of the butter.A dd the onion and cabbage, and cook over medium-low heat,turning w ith a spatula until the cabbage is wilted, about 5 min-utes. Sprinkle with the basil, marjoram, tarragon, salt, and pep-per. C ontinue cooking another 10 to 15 m inu tes or until softbut not browned. Remove from the pan. Add the remaining

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but ter to the skillet, the n add the m u s h r o o m s and cook, stirring,over m edium heat , u nti l the m ush roo m s are soft and the l iquidhas evaporated, 5 to 6 minutes .

Preheat the oven to 375F. Roll out two-thirds of thepastry and f it it into a 9-inch square pan. Spread the pastry withthe cream cheese and top with the sliced eggs. S prin kle w iththe dill. T op evenly with the cabbage, then top the cabbagewith the mushrooms.

Roll out the remaining pastry and fit it onto the top of thepie. M oisten and flute the edges to seal. M ake a few shortslashes for vents. B ake for 25 to 30 m inu tes or un til the cru st isgolden brown. Serve warm or at room temperature.

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TORTA RUSTICAMakes 12 servings

This is a wonderful pie to have in your repertoire for apicnic or for hot s u m m e r evenings. It tastes great and sliceseasiest when made ahead and chilled, but the flavor is best afterit has returned to room t empera ture . I like to serve wedges ofthis colorful pie with a dollop of freshly made pesto.

V 2 pound fresh mushrooms, thinly sliced1 small sweet onion, chopped3 tablespoons olive oil, plus oil for pan

20 ounces fresh spinach, cleaned* /4 cup chopped fresh Italian flat-leaf parsley1 tablespoon chopped fresh basil or 1 teaspoondried

1 /2 t e asp oon f r e s h l y g rou nd b lack p ep p e r12 eggs, lightly beatenV f e cup oil-packed sun-dried tomatoes, drained and

chopped1 recipe Quick-Rising Pizza Dough (page 99)1 /2 c up f res hly grated Parm es an c hees e

3/4 pound provolone cheese, shredded% pound thinly shaved Italian sausage, such as

mortadella, salami, pepperoni, or prosciutto(optional)

1 egg yolk, mixed with 1 tablespoon milk, forglaze28

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In a 10-inch, nonstick skillet over medium heat, cook themushrooms and onion in 1 tablespoon of the olive oil unt i l themushrooms are tender, about 5 m inutes . Turn up heat to highand add the spinach by a handful at a time, cooking each hand-ful unt i l it wilts. When all the spinach is wilted, remove thevegetables from the pan using a slotted spoon. Boil any remain-in g l iquid down u ntil 2 to 3 tablespoons remain. Pour the liquidover the vegetable mixture; add the parsley, basil, and pepper.Set aside.

In the same no nstick skillet, heat 1 tablespoon more oliveoil over medium-high heat. In a bowl, mix the eggs with thetomatoes. A dd half the egg mixture to the heated pan. M ake anomelet, lifting up the edges of the cooked eggs with a spatulaand letting the uncooked portion flow under, until the eggs arebarely set. T urn the omelet out onto a plate. Heat the remainingoil and repeat to make a second omelet.Preheat the oven to 375F.

O n a lightly floured surface, roll out 3 /4 of the pizza doughto make a large circle about 1A inch thick. Oil a 10-inch spring-form pan and place the dough in the pan, covering the bottomand sides of the pan. Sprinkle the dough with half of the Par-mesan cheese, half of the provolone, half of the sausage (ifused), and half of the spinach-mushroom filling. Top with oneomelet, the remaining spinach filling, the second omelet, andthe rem aining sausage (if used ), provolone, and Parmesan.

Roll out the rem aining dough in to a circle to fit the top ofthe pie. Place on the pie and pinch the edges of the dough toseal. Pierce with a sharp knife to make vents. Brush with theegg-milk glaze.

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Place the springform pan on a baking sheet and bake for1 h o u r to 1 h o u r and 15 minutes , unt i l the top is browned. Ifthe crust begins to bro w n excessively, cover w ith foil during thelast half hou r of baking. Cool on a rack. Cover and chill at least4 hours for best slicing.

A S P A R A G U S T A R TMakes 6 servings

Serve this tart for breakfast or br unch . M a ke it a day inadvance and reheat it in a 350F oven for 10 to 15 m inu tes.

V * recipe Lemon Pastry (page 94)IV z pounds fresh asparagus, cleaned and trimmed

4 ounces cream cheese, at room temperature3 eggs1 cup heavy cream

3/4 teaspoon saltV z teaspoon freshly ground pepper1 /4 p ound thinly s lic ed p ros c iut t o or s hav ed ham ,

cut into Vs-inch strips* /3 cup freshly grated Parmesan cheese

Fit the pastry into a 10-inch tart pan with a removablebo ttom . Trim the edges and place in the free zer for 10 m inu tes.30

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C ut 2 V 2 inches off the asparagus tips and cut the stemsinto 2-inch pieces. Blanch the asparagus in boiling water for 2minutes, just until crisp-tender. Drain and plunge them intocold w ater to stop the cooking. D rain well.Preheat the oven to 425F. Blend the cream cheese, eggs,cream, salt, and pepper unti l smo oth.

Arrange the sliced asparagus stalks and ham on the pas-try. Pour in half the egg mixture. Bake 15 minutes, then removefrom the oven. A dd the remaining egg mixture and arrange theasparagus tips on top of the pie. S prink le with the Parmesancheese. Reduce the oven tem perature to 375F and bake for 40minu tes or unt i l a knife inserted jus t off center comes out clean.Cool 15 minutes before serving in wedges, either warm or atroom temperature.

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Z U C C H I N I Q U I C H EMakes 6 to 8 se rvings

J L his is perfect for a sum m ert ime Sunday brunch servedwith sausages and a platter of fresh fruit.

1/2 recipe Lemon Pastry (page 94)1 /4 c up f res hly grated Parm es an c hees e1 /4 c up s hred d ed s harp c hed d ar c hees eV z cup seasoned dry bread crumbs2 eggs, separated

IV z cups sour cream2 tablespoons chopped chives2 tablespoons all-purpose flour1 teaspoon salt

1 /2 t e asp oon f r e s h l y g rou nd b lack p ep p e rll/2 pounds zucchini, cut in V^-inch slices

Roll out the pastry to fit into an 11-inch tart pan with aremovable bottom.

Preheat the oven to 450F. Mix the cheeses with thebread crumbs. Sprinkle V z cup of the mixture evenly over thebottom of the pastry.

Beat the egg yolks, sour cream, chives, flour, salt, andpepper together. Beat the egg whites until stiff and fold intothe yolk mixture.

Arrange one-third of the zucchini slices over the cheesemixture in the pastry-lined pan. Cover with one-third of the32

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sour cream mixture. Repeat layering until the zucchini and eggmixture are used up.

Bake for 10 minutes; reduce th e oven temperature to325F and bake for 40 m inutes more or unt i l the pie is set. Coolfor at least 15 minutes and cut into wedges to serve, eitherwarm or a t room temperature .

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L E N T I L C H I L I P IE WITHC O R N B R E A D C R U S T

Makes 8 servingsL his delicious, spicy vegetable chili can be made ahead,

actually becoming more flavorful over two or three days. B esure the chili is good and hot before you turn it into a deepcasserole and top with the corn bread batter.

1 large onion, chopped (about 2 cups)* /4 cup vegetable oil2 garlic cloves, minced or pressed2 tablespoons chili powder2 teaspoons ground cumin1 teaspoon dried oregano1 teaspoon dried thyme1 teaspoon paprika

V s teaspoon dried red pepper flakes5 cups chicken broth2 cups lentils, picked over and rinsed1 can (14 ounces) whole tomatoes, chopped,including juice2 bell peppers (1 green and 1 yellow), chopped3 celery stalks, chopped1 recipe Corn Bread Crust (page 97)

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In a Dutch oven or deep, heavy pot, cook the onion in theoil for 10 minutes over low heat. Add the garlic, chili powder,cumin, oregano, thyme, paprika, and pepper flakes; cook, stir-ring, for 3 minutes. Stir in the chicken broth, lentils, and toma-toes; simmer 40 minutes; add up to 1 cup water if the mixturebecomes dry. Add the bell peppers and celery, and s immer for15 minutes longer. (A t this point the chili can be cooled andrefrigerated.) Turn the chili into a 3-quart deep casserole (re-heat first if refrigerated).

Preheat the oven to 400F. D r o p the Corn Bread Crustbatter by spoonfuls over the chili. Bake for 30 minutes or unt i la wooden pick inserted into the corn bread comes out clean.

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C O U N T R Y - S T Y L E H E R B E DP O T A T O PIEMakes 6 to 8 servings

Use Idaho Russets in this pie for the best results. Notethat the first baking is done without the egg and cream custard,which is added through a hole in the top crust after the potatoesare tender. Sliced tomatoes with a basil vinaigrette are the per-fect accompaniment.

1 recipe Lemon Pastry (page 94)2 tablespoons chopped fresh chives2 tablespoons chopped fresh chervil2 tablespoons chopped fresh basil2 tablespoons chopped fresh parsley2 pounds baking potatoes, peeled and sliced

V s inch thick (6 cups)1 cup shredded Emmentaleror Swiss cheese6 ounces cooked ham, cut into V z x 4-inch slices

1 /2 t e as p oon sal t1A teaspoon freshly ground black pepper2 tablespoons butter, cut into Vss-inch pieces1 egg, beaten with 1 teaspoon water, for glaze2 egg yolks

V z cup heavy cream

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Roll out half the pastry and fit it into a 9-inch pie pan.Preheat the oven to 425F.

In a small bowl, combine the herbs and set aside. Layerone-third of the potatoes in the pie shell; sprinkle with one-third each of the herbs, cheese, and ham. Sprinkle each layerlightly with salt and pepper. Repeat layering. Dot the top withbutter. Roll out the rem aining pastry to fit the top. M oisten theedges with the egg glaze and seal. Cut a ^-inch round hole inthe center of the pastry to make a vent, insert a small metalfunnel, then brush the crust with the egg glaze.Bake for 30 minutes, then reduce the temperature to350F for 20 to 30 m inutes, unt il the potatoes are tender.

Beat the egg yolks and cream. Pour the m ixture into thefunnel in the pastry. Remove the funnel and shift the pan todistribute the cream. Bake about 10 minutes longer. Cool atleast 10 minutes before slicing.

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CHICKEN, TURKEY,A N D SEAFOODPIES

CHICKEN POT PIE WITH ROASTED PEPPERSCHICKEN AND SPINACH PIE

CHILEAN CHICKEN CORN PIEMOROCCAN CHICKEN PIE

SCALLOP, ROASTED PEPPER, ANDMUSHROOM POT PIE

CRAB AND MUSHROOM QUICHESALMON-WILD RICE PIE

SHRIMP PIE WITH DILLED HAVARTIANDROASTED PEPPERS

SEAFOOD GUMBO PIETURKEY PIE WITH A CORN BREAD CRUST

THANKSGIVING IN A PIESAVORY TURKEY-BROCCOFLOWER PIE

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C H I C K E N P O T P I E WITHR O A S T E D P E P P E R SMakes 6 servings

Crooking a chicken whole w ith bell pepp ers in a searinglyhot oven develops a rich flavor. Often, I roast the chicken andpeppers a day ahead of time before adding them to the mush-room sauce. I also bake the pastry crusts ahead and add themto the p ie jus t before serving so that they stay crisp.

1 (3- to SVk-pound) whole chicken2 bell peppers (1 red and 1yellow)1 recipe Lemon Pastry (page 94)1 large sweet onion, sliced thickly

V z pound fresh mushrooms, cleaned and sliced2 tablespoons all-purposeflour1 cup dry white wine1 cup chicken broth

V z cup heavy cream

Preheat the oven to 450F. Wash and dry the chicken andplace it in a roasting pan along with the peppers. Roast forabout 40 minutes , turning the peppers once, until the skins areblistered. Remove the peppers and place them in a brown paperbag. Cook the chicken 5 to 10 minutes longer, then cool. Tearthe meat into shreds, discarding the skin and bones, and placein a bowl. Drain off and reserve any juices that accumulate.

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Cover and refrigerate the chicken and juices separately.When the peppers are cool, peel off the skins, remove

the stems and seeds, and cut into 1-inch strips; refrigerate. (Youcan prepare the recipe to this point up to a day ahead.)Preheat the oven to 425F. For a large pie, divide thepastry into 2 parts. Roll each part out to the diameter of a \Vz -quart shallow baking (or souffle) dish. Place the pastry circleson a cookie sheet and pierce all over with a fork. Bake at 425Funtil golden, 20 to 25 min utes. Cool and reserve.

Remove the hardened fat from the juices. M easu re 2 ta-blespoons of the broth into a skillet. Cut the onion rings intoquarters and add with the mushrooms to the skillet. Co ok overmedium heat, stirring occasionally, for 10 minutes , unt i l theonion is tender. S prink le with the f lour. S tir in the w ine, chickenbroth, and cream; bring to a boil and cook, stirring, until thesauce is thickened. Add the chicken and peppers and cook unt i lheated through.

Place one of the baked pastry rounds in the bottom of thebaking dish. Spoon in the filling and bake for 15 to 20 minutes ,until bubbly. T op with the second pastry. Serve immediately.

F or ind iv id ual pies: Roll out the pastry to ^-inch thickness.C ut twelve 5-inch rounds and place them on a cookie sheet.Pierce each one with a fork in 4 or 5 places. Bake for 10 to 12minutes , until golden. Cool and reserve.

Place each baked pastry round in the bottom of individualcasseroles or ovenproof soup bowls. Spoon the filling into thepots and bake the casseroles for 15 m i n u t e s or unti l bub bly. T opeach casserole with a baked pastry round. Serve immediately.

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C H I C K E N A N D S P I N A C H P IEMakes 6 to 8 m ain-dish servings

or 10 to 12 appetizer wedges1 his is a wonderfu l p i e a bit garlicky, a bit sweet with

rais insand when sliced cold it reveals a beaut i ful mosaic ofspinach, chicken, and pine nuts. Reheat wedges for a quicksnack, lunch, supper, or appetizer.

2 packages (10 ounces each) frozen choppedspinach, or 3 pounds fresh, washed andtrimmed

2 large garlic cloves, minced or pressed1 / 4 c up rais ins/ 4 cup pine nuts or slivered blanched almonds11 /4 p ound thinly s lic ed p ros c iut t o or ham , s liv ered1 tablespoon olive oil1 tablespoon unsalted butter3 cups shredded cooked chicken2 eggs, lightly beaten1 cup heavy cream or evaporated milk

Salt and freshly ground black pepper1 recipe Cornmeal Pastry (page 98)

Cook the spinach according to package directions, or, ifusing fresh, chop the spinach and place it in a pot with just thewater that clings to the leaves. Cook, stirring occasionally, overmedium-high heat for 3 to 5 minutes, unti l wilted. Drain and

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squeeze out as much l iquid as possible. M ix the spinach withthe garlic, raisins, nu ts, and prosciutto.

Hea t the oil and but te r in a skillet over medium-highheat. Add the spinach mixture. Cook, stirring, until the garlicand nuts begin to color, about 5 minu tes. Tu rn the m ixture intoa bowl. Add to the bowl the chicken, eggs, cream, and salt andpepper to taste.

Preheat the oven to 350F.Roll out two-thirds of the pastry and fit it into a 9-inch

pie pan. T urn the filling into the pastry. Roll out the rem ainingpastry to fit the top of the p an. M ois ten the edges o f the pastryin the pan. Place the top pastry over the pie and press togetherthe edges to seal. M ake several slashes on the top of the pie.Bake until the pastry is golden brown, and the center of thepastry is set, 45 to 55 minutes.

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C H I L E A N C H I C K E NC O R N P IEMakes 6 to 8 servings

This spicy chicken pie has a top "crust" of a baked corn-kernel omelet. Remember this one if you have leftover cookedturkey, too.

1 medium onion, chopped1 garlic clove, minced or pressed2 tablespoons ( V * stick) butter2 tablespoons all-purpose flour1 cup chicken broth

3/4 teaspoon chili powder3 cups cooked chicken or turkey, cubed or

shreddedV z cup pitted black olives, sliced* /4 cup raisins2 cups corn kernels (fresh, frozen, or canned),

drainedV z cup milk1 egg, lightly beaten

V z teaspoon salt

Preheat the oven to 350F. But ter a IVfc-quart casserole.In a heavy skillet cook the onion and garlic in 1 table-spoon of the butter over medium heat for 3 to 4 minutes, until

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soft. Stir in 1 tablespoon of the flour and the chicken broth.Cook, stirring until thickened, then add the chili powder,chicken, olives, and raisins. Spoon into the prepared casserole.

Combine the corn, 1 tablespoon melted butter, 1 table-spoon flour, milk, beaten egg, and salt. Spoon the custard m ix-ture over the chicken mixture. Bake the pie for 35 minutes oruntil bubbly. M eanwhile , preheat the broiler. Then place thepie in the broiler and broil until the top is flecked with goldenbrown spots, a few minutes .

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M O R O CC A N C H I C K E N P IEMakes 8 servings

This is an adaptation oibastilla (or bisteeya), the classicM oroccan chicken pie that is seasoned with aromatic spicesand wrapped in phyllo. To eat M oroccan style, plunge you r fin-gers into the pastry and lift out pieces of the spicy chickenfilling. Hot mint-flavored tea is the traditional accompaniment.

1 (3- to 3a/2-pound) chicken, quartered1 large onion, chopped2 large garlic cloves, chopped1 tablespoon turmeric1 tablespoon ground cinnamon1 teaspoon ground ginger1 teaspoon ground cumin1 teaspoon ground allspice

V z teaspoon ground clovesl / 2 teaspoon ground maceL / 2 teaspoon ground coriander1 /2 teas p oon ground d ried thym e6 cups chicken brothV z cup chopped fresh parsley6 eggs, lightly beaten

1A cup ( V f e stick) butter, melted8 sheets (1A pound) phyllo dough1 tablespoon granulated sugar mixed with1 teaspoon ground cinnamon, forsprinkling

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1 cup finely ground almonds, plain or blanchedConfectioners' sugar and ground cinnamon

Put the chicken with the giblets in a large (5- to 6-quart)pot. Add the onion, garlic, spices and thyme, and the chickenbroth. Heat to boiling. Cover and s immer unt i l the chickenpulls from the bones easily, 1 to 11A hours .

Remove the chicken from the broth, reserving the liquid.Cool. Discard the skin and bones, then shred the meat into bite-size pieces. Heat the reserved broth to boiling. A dd the parsley,and pour the eggs into the broth, stirring until curds form. Pourthe m ixtu re into a strainer set over a bowl and let stand un tilwell drained. Reserve the broth for another use.

Preheat the oven to 425F. Brush a 10-inch pie pan withmelted bu tter. A rrange 6 sheets o f the phyllo dough in the pan,brushing each sheet with butter as you stack it . Overlap themto cover the bottom , allowing the dough to extend 6 to 8 inchesbeyond the rim of the pan. Sprinkle with the cinnamon-sugarmixture and top with the shredded chicken. Spread the eggmixture over the chicken and top with the almonds. Fold thephyllo over the filling, and b ru sh with bu tter. Fold the rem ain-ing 2 sheets of phyllo in half crosswise and place on the pie,tucking the edges inside the pan. Brush with butter. Bake, un-covered, for 20 m inu tes, un til golden.

Shake the pan to loosen the pie; hold a baking sheetloosely over the top of the pie and invert the pan. Lift off thepan. Bake 10 minutes longer, until golden. Invert the pie ontoa platter and let stand for 5 minutes . Sift the confectioners'sugar generously over the top and sprink le with cin na m on .

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S C A L L O P , R O A S T E D P E P P E R ,AND M U S H R O O M P O T P I E

Makes 6 servingsL his flavorful scallop stew is topped with flaky pastry

rounds. Y ou can m ake the stew a day ahead; before serving,simply reheat it in the oven and top with pastry.

2 medium bell peppers (1 red and 1yellow)V z recipe Lemon Pastry (page 94)2 tablespoons olive oil1 tablespoon butter

IV z pounds large sea scallops2 garlic cloves, minced1 pound mushroom caps (reserve stems for

another use)1 cup sliced scallions (green onions), in 1-inch

pieces, including green part3 tablespoons all-purposeflour

1A cup dry white wineV z cup heavy cream

Fresh lemon juiceSalt and freshly ground black pepper to taste

Preheat the oven to 500F. Wash the peppers and placethem on a cookie sheet in the oven. Roast 20 min utes or unti l

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the peppers are blistered on all sides, turning them once. Trans-fer the peppers to a paper bag and let th em stand for 15 m in-utes. Peel and seed the peppers, then cut them into 1-inchsquares. Reduce the oven temperature to 375F.Roll the pastry into a 12-inch circle. U sing 21/2-inch roundcookie cutters, cut 6 circles. Transfer the rounds to a bakingsheet, prick them several times with a fork, and bake for 10 to12 m inu tes or un til golden.

Place half the oil and half the butter into a skillet overhigh heat. Add the scallops and toss, cooking for 15 to 30 sec-onds. Add the garlic, tossing just until the scallops are whiteand springy to the touch, about 5 minutes. Remove the scallopswith a slotted spoon and reserve. Reduce the juices to a glaze,then add the mushroom caps and scallions. Cook, stirring, untilthe mushrooms and scallions are well coated and the mush-rooms have released their liquid, about 3 m inutes; remove witha slotted spoon and reserve.

Cook down the juices to a glaze again, and add the re-maining oil and butter; sprinkle in the flour. Whisk in the wineand cream and any juices from the reserved scallops and mush-rooms; cook until thickened and smooth. Add the scallops,mushrooms, and peppers. A dd the lem on juice, salt, and freshlyground pepper to taste.

T urn the m ixture into a P/2-quart casserole, or divideamong 6 individual casseroles or shallow ovenproof soup bowls.Bake for 10 minutes for individual casseroles, 20 minutes for alarge pie, or until just heated through. T op with the bakedpastry rounds. Serve at once.

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C R A B A N DM U S H R O O M Q U I C H E

Makes 8 servingsJ L his recipe lends itself well to variation. If I have a lot

of bits and ends of various kinds of cheeseson hand, I substitutethem for the Swiss cheese. Sometimes I include herbed creamcheese, such as Boursin, in place of part of the cottage cheese.

1/2 recipe Lemon Pastry (page 94)2 tablespoons (l/4 stick) butter

1 /2 p ou nd fre sh m u sh room s , cle ane d and s l ice d4 eggs1 cup sour cream1 cup small-curd low-fat cottage cheese

V z cup freshly grated Parmesan cheese1 /4 c up all- p urp os e f lour1 /4 te as p oon sal t

Freshly ground black pepperFreshly grated nutmeg

4 drops hot pepper sauce2 cups shredded Swiss cheese

V z pound lump crabmeat, picked over

Partially prebake the pastry in a 9-inch porcelain quichepan or a 10-inch pie pan (see page 5). Lower the oven temper-ature to 350F.

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In a heavy skillet, heat the but te r and saute the m u s h -rooms until they are tender and the liquid has evaporated, 5 to10 minutes .

In a large bowl, blend the eggs, sour cream, cottagecheese, Parmesan cheese, flour, salt , pepper, nutmeg, and hotpepper sauce.

Sprinkle half the Swiss cheese into the pastry shell. T opwith the m u s h r o o m s and crabmeat. Spoon the cottage cheesemixture over and top with the rem ainin g Swiss cheese. B ake for45 minutes or until a knife inserted near the center comes outclean. T he quiche should be puffed and lightly browne d. Let itstand for at least 5 minutes before cutt ing into wedges. Servehot or at room temperature.

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S A L M O N -W IL D R I C E P IEMakes 6 to 8 servings

Salmon pies are a Finnish favorite. For appetizers, Isom etimes fill little rounds of pastry with the mixture, just likefilled cookies.

1 recipe Lemon Pastry (page 94)2 tablespoons butter3 scallions (green onions), cleaned and chopped

V z pound fresh mushrooms, cleaned and chopped1 teaspoon salt1 teaspoon dill weed or dried thyme leaves2 cups cooked wild rice3 large eggs4 cups cooked, boned, and flakedsalmon1 cup sour cream, plus additional to serve

(optional)G L A Z E

1 large egg1 tablespoon milk orwaterPreheat the oven to 400F. Roll out half of the pastry on

a lightly floured surface and fit it into a 9- or 10-inch quiche panor piepan.

In a heavy, nonstick skillet, melt the butter over mediumheat. Add the scallions and mushrooms and cook, stirring occa-sionally, for about 5 minutes, or until the scallions are tender

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and the m u s h r o o m s are soft. Remove the pan from the heatand cool.

Stir the salt, dill, wild rice, and 1 lightly beaten egg intothe cooked vegetables. Turn the mixture into the pastry-linedpan. In a m edium -sized bowl, lightly beat the 2 remaining eggsand mix them gently with the salmon. Spread the mixtureevenly over the wild rice mixture in the pan. Spread the sourcream evenly over the top.

Roll out the remaining pastry and fit it over the filling.Fold the edges over and crimp to seal well.For the glaze, mix the ingredients and brush over the topof the pie. Pierce the top all over with a fork and bake the piefor 35 to 40 minutes or until golden. Serve warm or at roomtem per atu re with a dollop of sou r cream (if use d).

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S H R IM P P IE WITH D I L L E DH A V A R T I A N D R O A S T E D

P E P P E R SMakes 6 to 8 servings

Danish Dilled Havar t i cheese imparts a creaminess andsubtle herby flavo r to this quichelike shr imp pie.

V a recipe Lemon Pastry (page 94)2 teaspoons Dijon-style mustard1 cup diced Danish Dilled Havarti cheese

% pound medium shrimp, cooked, shelled, anddeveined

3 scallions (green onions), thinly sliced1 cup half-and-half or light cream3 large eggs1 yellow bell pepper, roasted, seeded, and sliced

(see Note)1 red bell pepper, roasted, seeded, and sliced

(see Note)Preheat the oven to 400 F. Roll out the pastry on a

lightly floured surface and fit it into a 9-inch pie pan; flute theedges. Brush the bot toms and sides of the pastry with the mus-tard. Scatter half the cheese on the pastry, top evenly withthe shr imp, then sprinkle on the remaining cheese and thescallions.

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In a bowl, whisk together the cream and eggs; pour overthe filling.

Arrange the yellow and red bell peppers decoratively overthe top of the pie and press into the creamy mixture slightly.Bake for 30 minutes or unti l a knife inserted in the centerof the pie comes out clean. Serve hot or at room temperature.Note: T o roast the peppers, preheat the oven to 500F, line abaking pan with foil, and place the whole peppers on the foil.Bake for about 15 minutes, turning once, unti l the peppers areblistered. Remove the peppers from the oven and place themin a brown paper bag. Close the bag and allow to stand for15 minutes. Peel off the peppers' skin, cut them in half, andremove the seeds and stems. Cut the peppers into thin length-wise slices.

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S E A FO O D G U M B O P IEMakes 6 to 8 servings

\Vith the addition of a light and tender buttermilk bis-cuit topping, gumbo becomes a wonderful pot pie. A n authenticg u m b o starts with a rich and dark mahogany roux, made bybrowning flour in oil. A n easier, fat-free way to brown the flouris to toast it in the oven. Although it isn't as authentic, I some-t imes substitute either fresh or frozen asparagus for the okra.

FILLINGV z cup all-purpose flour2 tablespoons (l/4 stick) butter2 garlic cloves, minced or pressed1 cup chopped onion1 cup diced celery, in V4-inch cubes

V z cup chopped green bell pepperV z cup chopped red bell pepperV z pound andouille or other smoked pork sausage,

thinly slicedV z pound julienned cooked ham2 cups chicken broth1/4 pound uncooked shrimp, shelled and deveinedV z pound lump crabmeat, picked overV z pound fresh okra, sliced, or 1 package

(10 ounces) frozen cut okra1 teaspoon gumbo file or dried thymeV z to 1 teaspoon hot pepper sauce

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2 teaspoons fresh lemon juiceSalt and freshly ground black pepper

B U TTE RM I L K B I SC U I T C RU ST2 cups sifted cake flour2 teaspoons baking powder2 teaspoons sugar1 /2 teas p oon baking sod a1 /2 te asp oon sal t6 tablespoons (% stick) cold unsalted butter, cut

in Winch slicesV z cup plus 1 or 2 tablespoons buttermilk1 tablespoon butter, melted

Preheat the oven to 400F.For the filling, spread the flour in a shallow b aking panand bake for 12 to 15 minutes, stirring or shaking frequently

until well browned. B e careful not to let the flour bur n . S etaside.

In a large, no nstic k skillet, m elt the bu tter; add the g arlic,onion, celery, and peppers and cook over m ed ium heat unti l thevegetables are tender , about 10 m inu t e s . Add the sausage andham. Sprinkle the browned flour over and mix until all ingredi-ents are coated with the flour. Add the chicken broth and heatto boiling. Simmer 15 minutes, until the mixture is thickened.A dd the shrimp, crabmeat , okra, and g u m b o file or t hym e .Cook, stirring, over m ed ium -hig h heat for 2 to 3 minutes oruntil shr imp is pink. Add the hot pepper sauce, lem on juice,and salt and pepper to taste. (A t this point, you may cover an d

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refrigerate the gumbo unt il the next day. If refrigerated, reheatthe g u m b o to sim m ering before proceeding.)

Preheat the oven to 425F. Turn the m ixture into a shal-low 2V2-quart casserole and set aside.For the crust, combine the flour, baking powder, sugar,baking soda, and salt in a large bowl. C ut in the butter unt i l themixture resembles coarse crumbs. Stir in V z cup but te rmilk jus tuntil a dough forms; add 1 to 2 more tablespoons if necessary.

On a floured surface, roll the dough out until V z inchthick. With a 21/2-inch round cookie cutter, cut out rounds andarrange on top o f the gum bo. B rush the biscuits with the meltedbutter. Bake until the filling is bubbly and the biscuits aregolden and light, 20 to 25 minutes.Note: Turkey ham and sausages are now widely available andcan be substituted for the red meat versions.

T U R K E Y PIE WITH AC O R N B R E A D C R U S TMakes 8 servings

L his is a comforting, cold-weather kind of dish, perfectfor the weekend after Th anksgiving when there may still beremnants of the holiday feast in the refrigerator. Y ou can sub-stitute almost any cooked vegetables for those called for in therecipe, and chicken can be used in place of the turkey.

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2 tablespoons (1A stick) butter2 medium onions, thinly sliced

* /3 cup all-purpose flour3 cups hot turkey or chicken brothSalt and black pepper to taste

V s teaspoon hot pepper sauce4 cups cubed cooked turkey2 cups diced cooked carrots2 cups diced cooked potato1 cup baby lima beans, fresh or frozen1 recipe Corn Bread Crust (page 97)

Preheat the oven to 425F. Butter a 3-quart casserole.In a heavy, deep skillet or saucepan, melt the butter. Add

the onions and cook over low heat, stirring often, until softenedbut not browned, about 15 minutes. Whisk in the flour, thenthe hot broth. Heat to boiling and cook until thickened. Tasteand add salt, pepper, and hot pepper sauce.

Layer the turkey, carrots, potato, and l ima beans in thecasserole. Pour the sauce over the ingredients, then spoon thecrust batter evenly over the turkey and vegetables. Bake untilthe c rust is golden on top and a too thpick inserted in the centercomes out clean, 35 to 40 minutes. Serve immediately.

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T H A N K S G I V I N G IN A PIEMakes 10 m ain-dish or 20 appetize r servings

1 his pie makes an ideal candidate for a picnic or a spec-tacular presentat ion on a buffe t table. I ts dramatic layers andholiday flavors make it a very popular offering.

1 recipe Flaky Cottage Cheese Pastry (page 95)2 tablespoons whole-grain mustardT UR K E Y PATE1 garlic clove, peeled1 pound ground turkey1 large egg1 teaspoon salt

V z teaspoon freshly ground black pepper1A teaspoon ground allspiceL / 4 teaspoon ground nutmeg2 tablespoons brandy

TURKEY LAYERIV z pounds cooked smoked turkey, thinly sliced

2 tablespoons whole-grain mustard2 tablespoons brandySTUFFING

1A cup ( V z stick) butter1 small onion, minced1 teaspoon dried thyme leaves

V z cup chicken broth2 tablespoons chopped fresh parsley60

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1 large egg8 slices whole wheat bread, crumbled

CRANBERRY L AYER12 ounces fresh cranberries, picked over1 cup water

1 cup sugarPreheat the oven to 300F. Roll out the pastry on a lightly

floured surface and then fit it into a 10-inch springform pan.Cr imp the edges decoratively and b r u s h the bottom and sideswith the mustard .

For the pate, combine all of the ingredients in a foodprocessor fitted with the steel blade and process unt i l smooth .Spread the m ixture evenly on the mustard-lined pastry.

For the turkey layer, top the pate evenly with half theturkey slices. Brush the turk ey with 1 tablespoon of the musta rdand sprinkle with 1 tablespoon of the brandy.

For the stuffing, melt the but te r in a skillet; add the onionand saute over medium heat unti l the onion is soft, about 10minutes. Add the thyme, broth, parsley, egg, and bread andblend well. Pack the stuffing on top of the turkey layer in thepan. Top the stuffing with the remaining turkey slices, thenbrush with the remaining mustard, and sprinkle on the remain-ing brandy.

Insert a meat thermometer into the center of the pie sothat the tip is in the pate. Cut a 10-inch circle of parchment orwaxed paper and fit it on top of the pie, allowing the t h e r m o m -eter to run through the paper. Bake the pie for 2 hours or unti lthe thermometer registers 165F. Cool thoroughly.

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For the cranberry layer, while the pie bakes, combine thecranbe rries, w ater, and sugar in a saucepan; bring to a boil overmedium heat and cook, stirring occasionally, for 10 minutes,until thickened. Remove from heat and cool.Spread the cranberry mixture on top of the cooled pie.Chill the pie until the cranberry layer is set, about 4 hours.Serve cold or at room temperature, cut into wedges.

SAVORY TURKEY-BROCCOFLOWER PIE

Makes 6 to 8 servingsSometimes called "bro ccoflow er," green cauliflow er isnow available in the produce sections of many supermarkets.

Its flavor is sweet like cauliflower, but hints of broccoli as well.Y ou can substitute either of its cru cifero us cousins, broccoli orcauliflower, in this pie, one of my favorites.

1 recipe Sour Cream Pastry (page 96)1 head green cauliflower, in florets (about 4 cups)4 tablespoons butter

% pound ground turkey breast2 garlic cloves, minced or pressed4 tablespoons all-purposeflour1 cup chicken broth1 cup light cream or milk

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1 teaspoon salt1 teaspoon dried thyme leaves1 teaspoon Dijon-style mustard1 tablespoon sherry1 cup shredded Swiss cheesePreheat the oven to 425F. Divide the pastry into two

parts, one slightly larger than the other. Roll out the larger parton a lightly floured surface and fit it into a 9 X IVa-inch roundquiche pan or a 10-inch pie pan. Place the pan and the remain-ing pastry, wrapped in plastic, in the refrigerator while prepar-in g the filling.

Steam the cauliflower florets until tender, 8 to 10 min-utes. In a heavy, nonstick skillet, melt 1 tablespoon of the butterover medium heat and brown the turkey until cooked through,5 to 8 minutes. Remove the turkey from the pan and reserve.A dd the remaining butter and the garlic to the pan. Stirover medium heat until the garlic is fragrant, 1 to 2 minutes.Stir in the flour and cook for 2 min ut es , stirring. Slowly wh iskin the chicken broth, light cream, salt, thyme, mustard, andsherry. Continue stirring over medium heat until the sauce issmooth. Remove from heat.Sprinkle the cheese evenly over the bottom of the chilledpastry-lined pan. Top the cheese with the turkey mixture, thenthe green cauliflower. Pour the sauce over the filling.

Roll out the remaining crust and fit it over the pie.M oisten and seal the edges, and crimp decoratively.

Bake the pie in the preheated oven for 30 to 35 minutesor until golden brown. Cool slightly. C ut into w edges to serve.63

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M E A T PIESFIESTA BEEF PIE WITH CORNMEALPASTRY

FLEMISH BEEF PIECARBONNADESHAM AND CHEESE PIE

LAYERED HAM AND VEGETABLE PIEWITH CABBAGE-LEAF CRUST

VENISON POT PIETAMALE PIE

FRENCH EASTER PIEPORK POT PIE WITH PEPPERED

CORN BREAD CRUSTSPICED SHEPHERD'S PIE WITH

FETA-POTATO TOPPINGPICNIC PIETOURTIERE

RUSTIC DEEP-DISH PIZZAPIZZA POT PIE

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F I E S T A B E E F P IE WITHC O R N M E A L PASTRY

Makes 6 servingssouthwestern? Tex-M ex? H owever you would classify

this pie, it has an enticing flavor and festive color. To make itahead of time, either make the filling and the pastry and refrig-erate them separately, then assemble and bake the pie beforeserving; or assemble the whole pie, then wrap and freeze it . Iffrozen, add another 25 to 3 0 minutes to the baking time.

1 tablespoon corn oil1 pound lean boneless beef top round steak, in

Vfe-inch cubesV z cup chopped red bell pepperl / 2 cup chopped green bell pepperV z cup chopped onionV z pound fresh mushrooms, cleaned and sliced

ll/2 cups chunky bottled tomato salsa2 cups fresh or frozen corn kernels2 teaspoons sugar1 teaspoon chili powder

V z teaspoon ground cumin1 teaspoon salt

V z cup sliced pitted black olives1 recipe Cornmeal Pastry (page 98)1 egg, beaten, for glaze

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Heat the oil in a large, heavy skillet. Add the meat andcook until well browned; remove the meat to a bowl. In thedrippings, cook the peppers, onion, and m ush roo m s un tiltender. Add the salsa, corn, sugar, chili powder, cumin, salt,and cooked beef; heat to boiling. R educe the heat to low, cover,and simmer 30 minutes, stirring the mixture occasionally. R e-move from heat, and stir in the olives.

Preheat the oven to 425F. Divide the crust into 2 parts,and roll out half the dough to fit into a 9- or 10-inch pie orquiche pan. Spoon the filling into the pie shell. R oll the remain-ing dough out slightly larger than the top of the pie. Brush theedges with beaten egg. Place the dough circle on top of the pie,fold the top edge under the bottom crust , and flute the edges toseal. Brush the top with the remaining egg glaze. Bake for 35minutes or unti l the meat filling is ho t and crust is golden.

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F L E M I S H B E E F P I EC A R B O N N A D E S

Makes 8 servings.Dark beer is responsible for the rich flavor of this beef

stew, which, topped with a crust of whipped potatoes, is quitepretty on a buffet table.

4 pounds lean beef stew meat, in IVk-inch cubes1 tablespoon vegetable oil2 garlic cloves, halved1 tablespoon all-purpose flour

1A tablespoon freshly ground black pepper2 bottles (12 ounces each) dark beer1A cup red wine vinegar3 tablespoons Dijon-style mustard3 bay leaves

V z teaspoon thyme leaves, crumbled2 tablespoons ( l / 4 stick) butter4 large onions, sliced into Vi-inch rings8 carrots, cut into Va-inch cubes4 tablespoons potato starch, arrowroot,

or cornstarchWHIPPED POTATO CRUST

2 pounds potatoes, peeled andhalved2 tablespoons (1A stick) butter, meltedV z teaspoon salt

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V 4 teaspoon freshly ground pepperV z to % cup milk, heated

2 egg whites2 tablespoons (1A stick) butter, melted,

for top of piePat the beef dry. Heat the oil in a nonstick skillet; add

the garlic and about one-third of the meat. Brown the meatover high heat, stirr ing constantly. R emo ve the meat to a D u t c hoven or deep casserole. Brown the remainder of the meat inbatches. Sprinkle the browned meat with the flour and pepper.A dd about 1 cup of the beer to the skillet and heat to boiling,scraping up the browned bits from the bot tom. A dd the vinegar,mustard, bay leaves, and thyme. Pour the liquid over the meatmixture along with an additional 1% cups of the beer.M elt the butter in the same skillet over medium-highheat. Add the onions and cook, stirr ing, until golden brown,about 7 minutes . Add the onions to the meat and heat to s im-mering. Cover and cook over low heat unti l the meat is tender,about 2 ho urs. Add the carrots du ring the last 30 min ut es ofcooking. When the meat is done, blend an additional V 4 cup ofbeer with the starch ( V z cup beer will be left over). S tir into thestew and cook until thickened, 3 to 5 minu tes . (You can preparethe pies up to this point 2 to 3 days ahead and rewarm the stewto finish the pie.)

For the crust, put the potatoes into a saucepan and addsalted water to cover. Bring to a boil and simmer unt i l tender ,about 20 minutes .

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D rain the potatoes and tran sfe r to a large bowl. B eat witha mixer a t medium speed until potatoes are mashed andsmooth. Beat in the melted butter, salt, and pepper. Graduallybeat in the hot milk un til potatoes are light and fluffy. Beat theegg whites until stiff but not dry, then gently fold the whitesinto the potatoes.

Preheat the broiler. Reheat the stew, if refrigerated.Taste and adjust the seasoning. Transfer the stew to a broiler-proof serving dish or shallow casserole. Spoon the hot potatoesinto a pastry bag fitted with a star tip and pipe the potatoes ontop of the stew. Drizzle with the melted butter. Broil 6 inchesfrom the heat until lightly browned, and serve immediately.

H A M A N D C H E E S E P I EMakes 6 to 8 servings

This is a great pie to make when you have leftovercooked ham after a holiday m eal. M y hu sband takes chilledwedges of it in his lunchbag, and it's just delicious served witha freshly grated horseradish sauce or creme fraiche flavoredwith curry.

1 /2 rec ip e L em on Pas try (p age 9 4 )1 tablespoon coarse-grain mustard1 tablespoon butter1 cup chopped fresh mushrooms1 cup chopped scallions (green onions)

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1 /4 cu p ch op p ed f r e s h p ar s l e yV z cup heavy whipping cream or undiluted

evaporated milk1 cup shredded provolone or mozzarella cheeseVi cup freshly grated asiago, Parmesan, or

Romano cheese3 large eggs, lightly beaten2 cups (% pound) ground cooked ham, turkey

ham, or smoked turkey breast1 large tomato, cut into 12 wedges

Roll out the pastry and fit it into a 9- or 10-inch quichepan or pie pan. Prebake it as directed on page 5.

Brush the inside of the baked shell with the mustard.Preheat the oven to 350F.

In a large, nonstick skillet over medium heat, melt thebutter and saute the mushrooms and scallions for 5 minutes , oruntil tender.

Turn the vegetables into a mixing bowl and add the pars-ley, cream, half of the shredded provolone or mozzarella, thegrated asiago, eggs, and h am . M ix well.

Turn the filling into the pie shell and smooth the top.Bake for 35 to 40 minutes, until a knife inserted in thecenter of the pie comes out clean. Remove the pie from theoven and arrange the tomato wedges over the top. S prinkle withthe remaining shredded cheese. R etu rn to the oven for 5 to 10minutes longer, until the tomatoes are hot and the cheese ismelted. Serve chilled, room temperature, or warm, cut inwedges.

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L A Y E R E D HAMAND V E G E T A B L E P IE W I T H

C A B B A G E - L E A F C R U S TMakes 8 servings

Succulent layers of pureed vegetables and cubes ofsmoked ham,all enclosed in blanched cabbage leaves, make avery tasty pie. Turkey ham or smoked turk ey breast can be usedin place of the ham for those who prefer not to use red meat.

1 (1V2 pounds) green cabbage, cored3 tablespoons butter, plus additional melted

butter to serve (optional)2 garlic cloves, minced or pressed1 large leek (whiteand light green parts only),

cleaned and thinly sliced3 eggs, lightly beaten1 teaspoon salt

V z teaspoon freshly ground black pepper* /4 teaspoon ground nutmeg3 potatoes (about 1 pound), peeled, cooked, and

mashed1 pound carrots, peeled, cooked, andmashed1 pound ham, diced in V^-inch pieces

Preheat the oven to 350F. But ter a 2-quart round casse-role or souffle dish.72

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Bring a large po t o f w ater to a boil. A dd the cabbage headand cook, lifting the cabbage out of the water occasionally topeel off and drain the large outer leaves as they loosen. Trimoff any tough ribs.In a large skillet, melt 1 tablespoon of the butter overmedium heat, then add the garlic and leek. Cook, stirring occa-sionally, unti l the leek is soft, about 10 m inutes . Turn the mix-ture into a bowl and m ix in the eggs, salt, pepp er, and nu tm eg .A dd half of the mixture to the mashed potatoes and mix well.A dd the remaining half of the mixture to the mashed carrotsand blend well.

Line the bottom and sides of the prepared casserole withcabbage leaves, using 4 to 8 leaves. Reserve 4 to 8 whole cab-bage leaves to cover the top of the pie. Finely chop and drainthe rem aining cabbage. S prinkle the bottom of the casserolewith l / 2 of the ham cubes; cover with the potato mixture andthen a layer of chopped cabbage. T op with the carrot mixtureand the remaining ham . T op with the reserved cabbage leaves.D ot with the remaining 2 tablespoons butter. Bake the pie for\1 A hours or unt i l it feels firm in the center when pressedlightly. Serve hot with melted butter (if used) .

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V E N I S O N P O T P I EMakes 8 servings

When my brothers, avid hunters, bring me venison inthe fall, I make this hearty and spicy pot pie. It is equally ap-pealing made with beef. The stew improves as it stands, makingit a convenient dish to serve after a day of cross-country skiing.I make the filling and the crust ahead, refrigerate them, thenassemble and bake the pie as we enjoy appetizers and a sauna.

1 tablespoon butter1 tablespoon olive oil2 pounds venison or beef stew meat,

in Va-inch cubesV z cup all-purpose flour2 cups chopped onions2 cups diced carrots2 cups diced rutabaga, turnip, or kohlrabi3 cups dry red wine3 cups beef broth3 tablespoons chopped fresh sage or 1 tablespoondried2 bay leaves3 tablespoons Special Spice Mix(see Note)1 large potato, peeled and diced

Hot pepper sauce to tasteWorcestershire sauce to taste

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1 recipe Lemon Pastry (page 94)1 egg, lightly beaten with 1 tablespoon water,

to glazeHeat the butter and oil in a large, heavy Dutch oven over

medium heat. Dredge the meat in the flour and brown inbatches, transferring to a bowl as you go. Add the onions, car-rots, and rutabaga to the pan, then brown over high heat for3 minutes. Remove and reserve. Add the wine to the pan andboil until reduced by half. Return the venison to the pan. Addthe beef broth, sage, bay leaves, and Special Spice M ix. Simm er,covered, for 1 hour . Add the browned vegetables and potato,and s immer 30 minutes . Add the hot pepper and Worcester-shire sauces.

Preheat the oven to 350F. T u r n the filling into a 3-quartcasserole. Roll the crust out to fit the top of the pan and pressthe edges to the pan. Trim off any excess. Brush the pie withglaze, and pierce 4 or 5 t imes to make air vents. Bake for 35 to45 minutes or unt i l the crust is golden. Serve hot.Note: T o m ake Special Spice M ix, com bine 3 tablespoonspaprika, 2 tablespoons powdered garlic, 2 tablespoons blackpepper, 1 tablespoon onion powder, 1 tablespoon oregano,1 tablespoon thyme leaves, and 2 teaspoons salt. Store in a jarwith a tight-fitting lid.

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T A M A L E P IEMakes 6 servings

JVlexican tamales are little "pies" wrapped in corn husksand steamed. Tamale Pie is a simplified main-dish pie baked ina casserole. The flavors are much the same, but this version ismuch simpler and quicker to make, and of course, you don'thave to hunt for corn husks!

2 teaspoons corn oil1 garlic clove, minced or mashed1 medium onion, chopped1 small green pepper, chopped

1A pound lean ground beefV z pound lean ground pork1 can (28 ounces) whole tomatoes, chopped,

including juices1 cup corn kernels (fresh, frozen, and thawed or

canned), drained1 teaspoon salt1 /4 teas p oon blac k p ep p er2 tablespoons chili powder1A cup yellow cornmealV z cup sliced, pitted black olives

CORNMEAL TOPPINGIV z cups milk

V z teaspoon salt2 tablespoons (1A stick) butter76

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V z cup yellow cornmeal1 cup shredded cheddar cheese2 eggs, lightly beatenH eat the oil in a large, preferably n ons tick skillet and add

the garlic and onion; cook over medium-high heat for 2 minutesor until soft. A dd the pepper and meats; cook, stirring, until themeat is cooked through. Add the tomatoes, corn, salt, pepper,and chili powder. Sprinkle the cornmeal over and stir into themixture until blended. Add the olives and turn into a 2-quartcasserole.

For the topping, heat the m ilk, salt, and butter to scaldingin a heavy saucepan. Gradually whisk in the cornmeal. Cook,stirring, until thickened. Remove from heat and stir in thecheese and eggs.

Preheat the oven to 375F. Spread the topping over thecasserole. Bake for 25 to 30 minutes or unti l the topping isgolden and puffy. Serve immediately.

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F R E N C H E A S T E R P IEMakes 6 servings

.Follow the directions for cutting the pastry when youmake this pie, and it will end up in the oval shape of an egg.With an artistic hand, you can make fancy cutouts to decoratethe egg.

I V f e pounds lean ground pork3 tablespoons chopped fresh parsleyIV z teaspoons salt

1 teaspoon freshly ground black pepper1 teaspoon thyme leaves1 /4 teas p oon ground alls p ic e1 recipe Lemon Pastry (page 94), chilled4 hard-cooked eggs, peeled andhalved1 egg, beaten, for glaze

Combine the ground pork, parsley, salt, pepper, thyme,and allspice.

Preheat the oven to 325F. Cover a baking sheet withparchment paper or lightly grease it.Roll two-thirds of the pastry into a rectangle 8 by 12

inches and about V s inch thick. Cut off the corners to form an8-sided piece of pastry. Place on the prepared baking sheet.

Spread half the meat mixture in the middle of the pastry,leaving a 2-inch bo rder. Place the h ard-cooked eggs on top w iththe cut side down, then mound the remaining filling on top.

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Roll out the rem aining pastry, and cut to make a similar8-sided shape. Place over the filling, and moisten, pinch, andseal the edges, rounding the corners to make an oval shape.M ake 2 or 3 slits in the lid and brush with the beaten egg. Rollout the pastry scraps and cut them into fancy shapes. Placethem on top of the pie. B rus h again with the egg and bake for 1h o u r or unti l golden. R emo ve the pie from the oven and cool toroom temperature .

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P O R K P O T P I EWITH P E P P E R E D

C O R N B R E A D C R U S TMakes 6 generous servings

There's a lot of flexibility to this recipe. Season it up ordown using your favorite chili recipe as a guide. Bake it eitherin individual portions or in a 21/2-quart dish. Y ou can make themeat mixture ahead and refrigerate it a day or so before addingthe biscuitlike cornm eal top ping. C hilled, it will take a few extraminutes to bake. A great cold-weather dish!

IV z pounds lean ground pork1 cup chopped onion1 large bell pepper, chopped1 can (15 ounces) tomato sauce2 tablespoons tomato paste1 package (10 ounces) frozen corn kernels,

thawed1 tablespoon cornmeal1 tablespoon Worcestershire sauce1 tablespoon ground cumin1 tablespoon chili powder1 teaspoon hot pepper sauce, or more to taste

V z teaspoon ground allspice

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PEPPERED CORN BREAD CRUST1 cup all-purpose flour1 cup yellow cornmeal3 tablespoons sugar2 teaspoons baking powder3 tablespoons butter, melted

3/4 cup milk1 egg, lightly beaten

V z cup shredded Monterey Jack cheese1 can (4 ounces) green chili peppers, choppedand drained

In a large, heavy, preferably nonstick skillet, brown thepork with the onion and bell pepper unti l the pork is cooked.Stir in the tomato sauce, tomato paste, corn, cornmeal, Worces-tershire sauce, cumin, chili powder, hot pepper sauce, and all-spice. Simmer for 30 minutes, stirring occasionally. Spoon themixture into 6 individual pots or into one 2V2-quart casserole.(Refrigerate at this point if desired.)

Preheat the oven to 400F. For the crust, stir the flour,cornmeal, sugar, and baking powder together in a large mixingbowl. Stir the but ter , milk, and egg together in another bowl,and add to the dry ingredients; stir un til ju st blende d. S tir inthe cheese and chili peppers.

Drop large spoonfuls of the crust mixture onto the porkmixture. Bake for 10 minutes. Reduce the oven tem perature to350F, and bake for 30 minutes longer or until the filling bub-bles and the crust is lightly browned.

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S P I C E D S H E P H E R D ' S P IEWITH F E T A - P O T A T O

T O P P I N GMakes 8 servings

J. he original shepherd's pie is an unpretentious combi-nation of ground cooked lamb mixed with leftover gravy andonions, and topped with mashed potatoes. This recipe is a littlemore exciting, with a decidedly G reek flair!

1 tablespoon olive oil2 garlic cloves, minced or pressed1 large onion, chopped2 pounds lean ground lamb2 teaspoons crumbled dried mint1 teaspoon ground cinnamon1 teaspoon oregano leaves

1 /2 te asp oon g rou nd alls p ice4 plum tomatoes, peeled, seeded, and chopped

Salt and freshly ground pepper to taste1 /4 c up f res hly grated Parm es an c hees eFETA POTATO TOPPING

6 large potatoes, peeled and cubed2 tablespoons (1A stick) butter

Salt and black pepper to taste1 /4 c up f res hly grated Parm es an c hees e2 cups feta cheese, crumbled

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In a large, heavy skillet, heat the olive oil. Add the garlicand onion and cook for 1 minute. Add the lamb and cook,stirring, until the lamb is no longer pink. Drain off any excessfat. Add the mint, cinnamon, oregano, allspice, tomatoes, andsalt and pepper. Stir in the Parmesan cheese.

But te r a 2-quart casserole and turn the mixture into it.(You may cover and refrigerate the mixture at this point.)

Preheat the oven to 400F. For the topping, put the po-tatoes into a pot with water to cover. Cook for 15 to 20 minutesor until tender. Drain, reserving some of the liquid. Beat withan electric mixer, adding the butter, salt and pepper, andenough cooking liquid so that the potatoes become fluffy. Blendin the Parmesan and feta cheeses. Spoon the potato mixtureover the lamb mixture in the casserole. Bake for 35 to 40 min-utes or un til lightly browned.

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P I C N I C P IEMakes 8 servings

Encased in a golden crust, this well-seasoned ground-meat pie is perfect for a picnic or a leisurely sup per, served w itha green salad.

1 tablespoon butter1 medium onion, chopped2 garlic cloves, minced or pressed

V z cup dry white wine1 pound ground veal, turkey, or very lean beef

V z pound ground ham or turkey hamV z cup soft bread crumbs* /2 cup chopped fresh parsley1 egg1A teaspoon salt

l / 2 teaspoon thyme leaves1A teaspoon ground allspiceV z teaspoon dry mustard1 recipe Lemon Pastry (page 94)1 egg, lightly beaten, for glaze

In a heavy skillet, m elt the butter over medium heat. A ddthe onion and garlic, and cook for 5 minutes, until the onion issoft. Add the wine. Bring to a boil and cook, stirring, until theliquid has evaporated, about 8 minutes, then turn the vegeta-bles into a large bowl. Add the ground meats, bread crumbs,

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parsley, egg, salt, thyme, allspice, and dry mustard, blendingwell.

Preheat the oven to 375F. Roll out two-thirds of thepastry to fit into an 8-inch springform pan. Spoon the meatmixture evenly into the crust. Roll out the remaining pastry tofit the top of the p an . M oisten the edges, trim any excess, andseal the edges. Roll out the scraps and cut into decorativeshapes. Brush the top of the pie with beaten egg. Place thepastry cutouts on top, and bru sh again with egg. Slash the topto mak e vents.Bake for 1 ho ur or un ti l brow ned. Cool for 15 m inutes .Serve warm , cut into wedges.

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TOURTIEREMakes 8 servings

Tourtiere is a traditional French Canadian meat pieserved at the midnight meal following Christmas Eve mass. Itis a great make-ahead dish for family or entertaining during theholiday season. Serve it hot, room temperature, or cold; offerwith a variety of mustards.

1 pound lean ground pork1 pound lean ground beef1 large onion, chopped1 garlic clove, minced2 whole cloves2 tablespoons chopped fresh parsley2 tablespoons chopped celery leaves1 teaspoon salt1 /4 t easp oon f r e sh l y g rou nd b lack p ep p e rV a cup fine cracker crumbs1 recipe Lemon Pastry (page 94)

Milk, for brushing topIn a wide skillet, cook the ground meats, onion, garlic,

cloves, parsley, celery, salt, and pepper, stirring, until the meatis cooked, about 20 minutes. Taste and adjust the seasoning.A dd the cracker crumbs and cool slightly. Discard the cloves.

Preheat the oven to 450F. Divide the pastry into 2 parts.Roll out one half to fit a 10-inch pie pan. Spoon the meat mix-86

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ture into the crust . Roll out the rem aining pastry and place overthe filling; trim and seal the edges. Brush the top of the pastrywith milk. Roll out the pastry scraps and cut into shapes. Placethem on top of the pie and brush again with milk. Slash the topto make vents. Bake for 15 minutes, then lower the heat to350F and bake until the crust is golden, 15 to 20 minuteslonger. C ut into wedges, and serve hot or at room tem pera ture .

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RUSTIC D E E P - D I S H P I Z Z AMakes 8 servings

1 bake this pizza in a 10-inch springform pan, but youcan use a regular "deep dish" pizza pan as large as 12 inches indiameter. The pizza dough hangs over the sides of the pan, andonce filled, you fold the edges over the top of the pie to make avery rustic-looking pie.

1 pound bulk Italian-style sausage1 large onion, minced2 teaspoons chopped fresh basil leaves2 teaspoons chopped fresh oregano leaves1 teaspoon fresh thyme leaves

V z teaspoon freshly ground black pepper1 cup chopped fresh plum tomatoes, seeded1 recipe Quick-Rising Pizza Dough (page 99)1 cup shredded mozzarella cheese1 /4 c up f res hly grated A s iago or Parm es an c hees e1 / 4 c up c hop p ed fres h p ars