Savory Pastries

Since the use of sugar did not become prevalent in western Europe until the late Middle Ages, we may safely assume that many of the first pastries made were of the savory—and not sweet—type. A fancy, old-fashioned pâté en croûte is probably the quintessential savory pastry—delicately seasoned meat surrounded by a dough to both contain and insulate it as it bakes. But savory pastries may also be much more simple—a quiche, other savory pie or tart, a little hors d’oeuvre tart or cheese cookie, and even a day-after-Thanksgiving turkey pie all qualify as savory pastries and always please.