50 delicious savory pie recipes from around the world
A hearty and savory pie originating from the Valais region of Switzerland, traditionally made with ingredients on hand. Despite its name, it has no relation to the disease. It features a rich filling of potatoes, apples, leeks, and cheese, encased in a flaky pastry crust.
The original French savory tart from Lorraine - a silky egg custard with crispy lardons baked in a buttery, flaky pastry. Simple perfection.
A traditional Serbian savory pie made with layers of thin filo dough, filled with a mixture of fresh cheese (sir), eggs, and a touch of sour cream, then baked until golden and flaky.
A traditional savory pie from Dalmatia, particularly the Cetina region, made with a thin dough filled generously with Swiss chard and garlic, then baked until crispy.
Kapustyanyy pyrih is a savory Ukrainian pie that resembles a crustless quiche or a light souffle. It features a generous amount of shredded cabbage, herbs, and onions, all bound together by a light, eggy batter. This pie is versatile and can be served as a main dish or a side, and variations can include other vegetables or meats.
A traditional Cornish fish pie, famously featuring the heads of the fish poking through the pastry crust, as if gazing at the stars. Originating from the village of Mousehole.
A savory cornmeal pie, often featuring leeks or spinach, baked until golden and slightly crisp. It's a hearty and comforting dish, popular in various regions of Albania.
Krelan is a traditional Albanian and Kosovar dish, often described as a savory pie or flatbread. It's made with a simple dough, typically filled with cheese, spinach, or other ingredients, and then pan-fried or baked. It can be served as a main course or a side dish.
A savory pie featuring layers of Swiss chard and creamy ricotta cheese, encased in a flaky pastry crust. It's a popular dish, especially during Easter, but enjoyed year-round.
A hearty, hand-held savory pie originating from the Upper Peninsula of Michigan, traditionally filled with beef, potatoes, carrots, and onions. Adapted from Cornish miners' food, it's a staple of Yooper cuisine.
Una torta salada o pastel de fiambre uruguayo, que es esencialmente una pizza horneada con una masa similar a la de un pastel, cubierta con una generosa capa de jamón, queso y a veces otros embutidos. Es un plato popular para reuniones y picnics.
A hearty and traditional British pub classic, featuring tender chunks of beef and kidney simmered in a rich gravy, all encased in a flaky puff pastry crust.
A savory Serbian pie made with layers of thin phyllo dough filled with a mixture of ground meat, onions, and spices. It's a hearty and flavorful dish perfect for any meal.
A savory pie or casserole featuring tender chicken and rice baked in a flavorful sauce, often with vegetables. It's a comforting and complete meal.
A beloved Chilean comfort food, Pastel de Choclo is a savory spiced ground beef filling (pino) baked beneath a sweet, creamy fresh corn paste, all topped with a delightful caramelized sugar crust. Traditionally served in a clay pot (cazuela).
A traditional savory pie from the Dalmatian region of Croatia, featuring a filling of Swiss chard, garlic, and olive oil encased in a thin dough. It's often baked in a wood-fired oven, giving it a unique smoky flavor.
A traditional savory pie from the Dalmatian hinterland, featuring a filling of Swiss chard, garlic, and olive oil encased in a thin, rustic dough. This version is a simplified approach to the classic.
Komiška pogača is a traditional savory pie originating from the town of Komiža on the island of Vis. It features a flavorful filling of anchovies, onions, and tomatoes encased in a rustic bread dough. This dish is a staple of Mediterranean cuisine, showcasing the simple yet delicious flavors of the Adriatic coast.
Pastrmalija is a traditional Macedonian bread, often described as a type of savory pie or flatbread, typically topped with pieces of cured pork (pastrma) and sometimes cheese. It's a hearty and satisfying dish, perfect as a main course or a substantial snack.
A savory pie with a rich filling of ricotta, spinach, and whole eggs baked within a flaky pastry crust. Traditionally enjoyed during Easter, it's a beloved dish throughout the year.
A traditional Finnish dish, particularly from the Savonia region, consisting of a loaf of rye bread filled with fish (usually vendace or perch) and pork fat. It's baked for a long time, resulting in a dense, savory pie.
A beloved savory pie from Bosnia, featuring layers of thin, stretched dough (filo) filled with a mixture of spinach, cheese, and eggs. It's often baked into a spiral or log shape.
A classic German savory tart, Zwiebelkuchen features a rich filling of slowly cooked onions and crispy bacon nestled in a buttery crust. It's a beloved tradition, especially during wine festivals in autumn.
A classic Alsatian quiche featuring deeply caramelized onions suspended in a rich, creamy custard, baked in a buttery pastry crust. This is the original, simpler version of quiche before the addition of lardons made it 'Lorraine'.
