Savory Pastries

THIS IS A BRANCH OF BAKING that I particularly love. I often include savory pastries in menus for entertaining, whether as hors d’oeuvres, appetizers, or main courses. Savory pies make a great addition to a buffet, and many are very much at home on a picnic.

In addition to their versatility, many savory pastries may be prepared and baked entirely in advance and served at room temperature, taking away the stress of last-minute preparation.

For the sake of simplicity in this chapter, I have called all the large savory pastries with a top crust pies, no matter what their shape. Any with just a bottom crust I have referred to as tarts, since most of them are baked in standard tart pans with fluted sides and removable bottoms.