Rustic savoury pies, two ways

Like most of my other Italian home-cooking experiences, I first discovered the world of savoury pies — torta rustica — when I was sharing an apartment with other students, most of whom were from southern Italy. I soon learned that a savoury pie is a cheap and easy way of preparing food for a small crowd, an excellent way to consume all the odd bits of vegetables and cheese remaining in the fridge, and a great dish to bring to a picnic or a party. We always used the ready-made puff pastry from the supermarket, and I still do sometimes — but these days I search for one containing only butter and no funny vegetable fats. The rustic pies, like the home-made ragùs or lasagnes, were of course the best when parents of the said roommates would visit and bring us all food.