Growing up, one of my favorite dinners was Hamburger Pie. My dad would make it almost every time my mom was out for the evening- she hated it but my brother, dad, and I loved it. I didn’t know anyone else who ate something like this, and thought it was something my genius father made up.
Despite this early introduction to a dinner pie, when I think of pies, my first association is not a meal. It’s not savory, and it’s not an answer for “what should I make for dinner tonight?” However, Ken Haedrich’s new book Dinner Pies: From Shepherd’s Pies and Pot Pies to Turnovers, Quiches, Hand Pies, and More has opened my mind to a whole new category of dinner options.
Flipping though, I noticed how many of these recipes are vegetarian-friendly. Of the ones that contain meat, many have easy swaps to make it a meatless recipe. I also really liked the “Recipe for Success” side bar notes. The notes are exactly what they sound like: tips and notations for you to understand the recipe/ingredients/process a little deeper and have the best outcome. The page design is also clean, consistent, and friendly, as is the author’s tone.
Recipes I Tried
- Sweet Potato & Herb Parmesan Galette
- Kale, Potato & Ricotta Cheese Galette
- Pumpkin-Sage Biscuit Crust (cooked sans pie)
- Little Roasted Tomato Tarts
The Recipe for Success tips are amazing! Ken explains parts of the recipe (choice of pan, what to steps to skip/complete later if you’re planning on freezing the food, etc). It shows his mastery of the pies as well as makes each recipe easy for a casual cook to understand. The author has a friendly and approachable tone. He doesn’t use cutesy phrasing or talk down to the reader. As you read through the recipes, it feels as if a friend wrote this for you.
What Could Be Better
There are two major downfalls to pies: calorie count and time consumption. These are not (or should not be!) big surprises to anyone making or eating pie, so I can’t fault the author for that. Ken does note how you can premake the crusts and freeze them, or tips on how best to freeze the finished pie for a quick meal later.
This cookbook will be in constant rotation, especially in the holidays when I’m bringing vegetarian entrees to gatherings. I have already made the sweet potato galette a couple of times, and I foresee more recipes in my future this winter.
The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the publisher or author. However, the publisher did give me the product for testing and review purposes.