Pork and bacon pot pies

Pork and bacon pot pie

Rustic. Comforting. Relaxed. Those are the three words that come to mind when digging into a pot pie. Pot pies are not part of the Filipino culinary tradition, I certainly did not grow up with them but I feel such an affinity with pot pies. Where the affinity came from, I know not. If reincarnation were true, perhaps, I lived in Europe centuries ago.

Pot pies are so uncomplicated because there is no rule as to what can go into the filling. In fact, the tastiest pot pies are made with leftover stews that have sat in the fridge for a day or two so that the flavors have blended and mellowed.

The more challenging part is making the crust as that really requires a bit of skill and practice. But once you get the hang of it, it’s really easy. You can use a butter-based pastry dough crust or the less greasy shortbread crust. This recipe uses the flaky butter-based pastry crust. And, to simplify the procedure, I only used a top crust to cover the filling.

Top crust only? Yes. According to its strict definition, a pie has a completely encrusted filling. So, if there is only a top crust — a lid — is it still a pie? It might be worth considering that if the crust were at the bottom rather than the top, there seems to be no controversy. It would be a pie if it has a bottom crust with or without a top crust. Why not the other way around?

For my purposes, a filling covered and sealed by a top crust, even in the absence of a bottom crust, is a pie. That definition will have to work until I discover if there is a more proper name for such top crust-only concoctions.

For this recipe, you can use a small pie dish or two ramekins. »

Pork curry empanada

pork-curry-empanada

Using the 20-minute ground pork and vegetable curry for the filling, I made pork curry empanadas the other night. See, the last time Speedy came home with bags of chicken curry empanada from Kowloon House, we were very disappointed. Apparently, … »

Salmon and vegetables pot pie

salmon-pot-pie

I love pot pies. I love the surprise hidden underneath the golden crust, I love the steam that hits your face as you break through the crust, I love the contrast between the flaky crust and the creamy filling. In fact, I love savory pies more than … »

Spinach, bacon and cream cheese pot pie

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If we're going to be precise, this is a quiche and not a pot pie. The filling is really an omelet mixture -- eggs, milk and cream cheese with spinach, bacon and onion -- so, it's technically a quiche. Except that a quiche is nestled in a crust rather … »

Chicken turnovers (a.k.a. chicken pie)

chicken-pie

The most challenging part about baking a pie is making the crust. Seriously. You can have the best filling but if you have a lousy crust, you still have a lousy pie. I'm not so bad with making crusts. I've done savory pot pies and dessert pies, and … »

Beef brisket and sour cream pot pie

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Cubes of tender beef brisket are lightly tossed in butter with leeks, celery and carrots, then sour cream is added to bind everything together. The creamy beef and vegetables are spooned into ramekins, covered and sealed with pie crust, and baked … »

Beef and mushroom pot pie

beef-mushroom-pot-pie1

A pie can either be sweet or savory. A savory pie is one that has meat or vegetables, or a mixture of both, for its filling. A baked savory pie can have a top crust only or the filling can be encased in top and bottom crusts. The latter is called a … »

Chicken pie (pastel de pollo)

chicken-pie

A little cream was my chosen binder for meat pie filling. Not anymore. I wondered what would happen if I made a basic chicken and potato salad -- with mayo -- and used it for a chicken pie filling. The result was surprisingly good. Moist but not wet … »

Chicken, ham and potatoes pie

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When my brother-in-law, Sonny, and his family were in the Philippines a year and a half ago for a one-month vacation, we celebrated Sonny's birthday with two parties. The first was an all-family potluck dinner; the second was a catered affair for … »