With single-serving pies, everyone gets plenty of crust. These lamb pies, an interesting alternative to the familiar English shepherd's pie, are heady with ginger, thyme, and cloves, with a pleasing touch of richness from red wine and sweetness from prunes.
These tasty and convenient Latin-American-style turnovers can be frozen for up to three months, individually wrapped in plastic and placed in resealable plastic bags. There's no need to thaw before baking, they can go right from the freezer to the oven.
Empanadas are a popular street food and fun to re-create in your own kitchen. These empanadas have a hearty beef and vegetable filling encased in tender cream cheese pastry crust. Traditionally empanadas are fried, but Lucinda prefers to make a healthy version by baking them.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Get a handle on dinner with these portable pies. Dried apricots and harissa, a North African chile sauce, lend sweetness and heat to the meaty filling of these buttery, flaky hand pies. Harissa brands vary in intensity, so taste yours first. If it seems fiery, start with a little, and cook a portion of the meat to test it.
Left in the baking tin and covered with cheesecloth, these tomato hand pies are ready to pack. They can be baked a day ahead and refrigerated. The pies will come to room temperature on the trip to the picnic site.