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Martha Stewart's chicken potpie—a comfort food classic—gets some unexpected flavor from cognac. Use a tender, boiled whole chicken to capture all of the savory flavor, and add flavorful herbs ...
Bierock is a yeast dough pastry pocket sandwich with savory filling, [1] originating in Eastern Europe. [2] [3] [4] The dish is common among the Volga German community in the United States and Argentina. It was brought to the United States in the 1870s by German Russian Mennonite immigrants. [5]
Consider this your pie-making headquarters. Below, you'll find every pie recipe you could possibly need for this year's gathering, including all the classics (pumpkin, apple, pecan), some dreamy ...
Jiucai hezi (Chinese: 韭菜盒子 "chive box"), also called chive pockets, are a type of savory pie originating from Shandong, China. They are made of Chinese chives and eggs in a flour wrapper, then pan fried or baked. Jiucai hezi are traditionally eaten to celebrate the Chinese New Year.
They are usually served toasted and buttered, making for a deliciously comforting snack or breakfast item. Hot water crust pastry: United Kingdom Hot water crust is a type of pastry used for savory pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for making hand-raised pies.
If you want the sweetest Easter yet, don't forget to make a pie. Choose fruit, chocolate, coconut, and lemon fillings. Everyone will ask for another slice!
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (), fruit preserves (), brown sugar (), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie).
Bake pies until edges are firm and centers are just slightly soft, 10 to 12 minutes. Let cool. Frosting.