A delicious collection of all types of savory pie recipes. Haedrich covers materials, ingredients and techniques in the introduction. This is followed by a wide variety of pie recipes, from roasted vegetable strudel to brunch bacon and egg pizza. Most contain readily available ingredients. Recipes are laid out for easy following. My only complaint is the ratio of photos to recipes. I like a 1:1 cookbook, with a picture to go with each recipe. But the existing photos look delicious.

Savoury Dinner Pies by Ken Haedrich is an extensive look at all things pie! From the various doughs and pastries and how to use them to the delicious fillings. This has a whole heap of pie goodness, a little something for everyone.

Ken Haedrich is a food writer and pie baker of some note. This book is a compilation of his notes on baking savory pies couples with a set of clear instructions he has honed over the years as a pie blogger and online teacher. I recommend the book highly, but still with a couple of reservations.

I come from a family of pie bakers in a regions of the USA where pies are king. I bake pies but my older relatives are unsung champions. Ken Haedrich's recipes are very good. His crust is very good and his instructions are very good. My only complaint is that he omits some stuff I think is important:

• The crusts here are butter based or butter with a little vegetable shortening. There is no mention of lard or suet crusts, which are traditional, delicious and no less healthy than any other saturated fat crust. Lard crusts (and vegetable shortening only crusts, for that matter) are for sweet or savory pies and are easier to work with than butter crusts. Suet crusts are generally reserved for meat pies, particularly British pork pies and others that are presented outside of the pie plate.

• In the section on rolling techniques, there is no mention of pastry cloths which are the rule in my family. You need to store them in the freezer and wash once every so often, but a well-seasoned cloth is easy to use because you can use the cloth to wrap the dough around the rolling pin to lift onto the pie plate. Mr. Haedrich appears to roll his crusts on parchment paper on top of a silicone mat. I'd go with the cloth.

• In my part of the USA savory pies are 4-6 inches deep and have a top and bottom lard or vegetable shortening crust. The bottom crust is supposed to be as flaky as you expect in a two-crust fruit pie. A Pyrex casserole dish is best because the bottom crust heats quickly in glass. Spoon the meat and vegetable stew into the unbaked crust using a slotted spoon. Some gravy, not too much, goes into the pie with the remaining gravy served at the table.

• No mention of pithiviers, which are turtle shells of puff-pastry crust top and bottom enclosing sweet or savory fillings.

One set of recipes that I find odd are for open-faced "pizza" made with pie crust. I would call them "tarts" not "pizza" but whatever, the name doesn't matter.

Read the book. Do what he says. Do try to keep a baking journal to help understand the quirks of your oven. Journals are always a good idea, although I wonder how many of us really do it. Not me.

We have eaten wonderful savoury pies in Australia, South Africa and the UK, and superb quiches and tarts in France, so I was delighted to get an advanced copy of Savory Dinner Pies. The book is divided into sensible chapters, starting with doughs and pastries, then into sections covering various types of pies, turnovers, quiches, cobblers etc. It is well laid out and written in an enthusiastic style with introductions that give the feeling that the author is there with you describing the recipe that follows.
But for me the actual recipes are the most important, so I started with making the whole wheat pie dough ( in Europe, this would be called a whole wheat pastry) I then made the Tuscan-style Pork Turnovers using this pastry and was delighted with the outcome. The pastry was light and flaky and the filling was tasty and just moist enough to be easy to eat as a handpie. Definitely one I would make again. The next recipe on my list was the Leek and Bacon quiche; the filling was good but I was unimpressed by the go-to pie dough. I would make it again, but would use a standard shortcrust pastry for the base. The filling for the Kale and Smoked Chorizo Hand Pies was good and I would add this to my list of recipes to make again.
However, the next recipes I tried were not as successful. I had extra go-to pie dough and tried the Sausage and Guiness Pot Pie, hoping to replicate the taste of amazing pub pies in the UK. I was disappointed by the filling; the sauce/gravy was harsh and the thick chunks of sausage and rounds of carrots did not work well in individual pie dishes. The Aussie meat pies did not live up to expectations either as the combination of barbecue sauce and ketchup made the filling too sweet.
So, my final verdict? Some good recipes that I would adapt using my tried and tested pastry recipes, although I would add this whole wheat pastry to my list, but on the whole rather disappointing. One aspect that really puts me off trying other recipes is how many store bought condiments are required – barbecue sauce, ranch dressing, chilli sauce etc. One look at the list of ingredients on these bottles and I don’t want to have them in my kitchen. A final note for European readers – be prepared to convert measurements, including sticks and tablespoons of butter!

As a someone who was looking to do more dinner pies, I found Savory Dinner Pies to be pretty helpful not only due to the plethora of recipes but also thanks to the helpful tips and tricks, like basic dough and pastry recipes at the beginning. Will definitely be trying some of these recipes in the future!

*received for free from netgalley for honest review* such a great cookbook!! love savory pies and my husband lies the idea of them (he has not had many outside of classic pot pie) so looking forward to buying this and trying it!

I am a die hard lover of savory pies. I make Shepherd's pie and mini beef pies regularly. I was looking to expand my repertoire when I found Savory Dinner Pies. Beginning with recipes for eleven different crust and clear instructions for each, you are preparing a delicious dinner from scratch that the whole family can help with.

Chapters such as : Handpies, Turnovers and Pizzas ; Little Pies, Tarts, & Galettes ; Quiches and their Cousins ; Pot Pies ; Shepherd's Pies & a Meat Pie Miscellany ; and Cobbler's Strudel's & Other Wrapped Entrees. I can't wait for my garden to produce tomatoes so I can make Tomato Tarte Tatin and Fresh tomato and pesto galette. The Potato and Pea samosas are a hit with my family.

If you love pot pies grab this book and get cooking.

Dinner pies are very far from my italian upbringing
this book gave me tips and ideas to move the taste of my family to another lever
not all applicable to my south european taste but i will give some of them a try
4 stars

I tried one pie from each section of the book and also tried three of the dough recipes. A quick note, I do have a dairy allergy so while I made many of the recipes I often substituted butter or cream for vegan alternatives. There were some pies that turned out so well I think I'll have to keep them in my permanent recipe inventory! I would strongly recommend the salmon and leek hand pies and the potato and pea samosas as those are new family favorites. They're a little labor intensive, but worth it. Speaking of labor intensive, this book has a good variety of easy weeknight pies and more lavish weekend pies. I also found the recipes to be pretty flexible. When making the chicken and curry pot pie I used coconut milk in the filling and vegan butter for the dough and it still turned out lovely.

Pies, pastries, and quiches. If any of these interest you, then Savory Dinner Pies is the perfect book of for you.

Savory Dinner Pies is split into 7 sections with recipes separated in various different categories. How they decided each seperate category is beyond me, but they do make sense. An entire section is focused on pie doughs and pasties.

The other different sections include Pit Pies, Turnovers, Cobblers, Quiches and numerous more. While all the standard one are included, like Shepard’s Pie, you get some delightful different one that you may have never tried, like the Curried Chicken Pit Pie. Honestly I could just spend so many days just going through every recipe that is on offer in here and not get bored all winter long.

This book feels like a love letter to pies, and you will be better off for reading it.

Over my Christmas Break, I watched The Great British Baking Show and one of the competitions focused on savory pies. Everything looked so good that I quickly went to Pinterest to find some great ideas to try.

But there wasn't much beyond a Shepard's Pie or Chicken Pot Pie.

Coming to the rescue is Savory Dinner Pies by Ken Haedrich! So many great ideas and recipes to try.

The book begins with several crusts that appear to be fairly easy to make.

The actual recipes recommend a specific crust but I think if you are a bit creative, you could probably use any of these crusts with the recipes by making some small adjustments.

There are so many of these savory pies that I want to try. The vegetarian options had me salivating!

If you are looking for recipes to encompass protein, carbs and veggies all in one, this is a great cookbook option to consider.

Thank you to #QuartoPublishingGroup and #NetGalley for this ARC. All opinions expressed are my own.

I have honestly been looking for a recipe book like this for so long and I am SO glad I found this. My husband and I love pies, so this was a great find and the cobblers as well...drool worthy! I may have to actually order a physical copy when we redo our kitchen and I have a shelf for all my cook books! Yum!

this book was alright. there was not a lot of variety. the different crusts were interesting but that was about it. it got repetitive when it came to the cooking and serving and decorating of the pies. I guess there is not a lot of choices one has.

My review in a nutshell - I've already ordered this book for my mother.

Everything about this book was a win for me. Most of the recipes are pretty straight forward and yield amazing results. I love that Haedrich offers several variety of pie and pastry doughs. Dough is often seen as a less-important aspect of any pie or pastry, but it really can make or break the outcome as well as change the character of the pie/pastry. The variety of recipes on hand is also really impressive - The little hand pies are great and run the gamut from Philly cheesesteak to Tuscan-style pork turnovers and tempeh and brown rice empanadas. Along with the hand pies, the little pies and tartlets are great for entertaining or simply having a variety of flavors on hand for a meal. The free-form French onion tart really has piqued my interest.

If you're looking for more standard sized items, Haedrich offers quiches, pot pies, meat and shepherds pies with flavors from all over the world - curried chicken pot pie, sausage and Guinness pot pie, . Moroccan lamb pie, Aussie meat pies, and so much more. And just for good measure, the book wraps up with pie-adjacent items like salmon and spinach pastry packets (which I am actually planning to make for dinner tonight), spanakopita, and old-fashioned chicken and biscuits.

I am obsessed with pot pies and the variations of pies in this cookbook have my mouth drooling! I can’t wait to try one of these recipes out!

Thank-you NetGalley and Quarto Publishing Group for the chance to review this ARC.

Savory Dinner Pies will be the prefect addition to your every growing kitchen cookbook shelf!
Not only is it lovely but the writing is very relatable. It seemed like I was reading a friends recipes.
The photography is beyond beautiful and the recipes are to die for!
It had something for everyone!

I love savory pies, so this was the perfect addition to my cookbook shelf.
Throughout this book the author/chef talks to the reader in a very informal manner. This is very different than most cookbooks, and for the most part I enjoyed it.
I loved the recipes. Lots of my old favorites and plenty of new ones to try.

The first recipe I tried was the shepherds pie. The meat mixture was a bit bland and I had to spice it up on my own. This made me wonder about some of his other recipes. Also, due to the fact he takes such a casual approach to explaining his recipes I felt a bit lost on what size single dish vs smaller dishes to bake with. I wasn’t about to flip to the beginning again to see his explanations. So I ventured on my own here. It should be added to each recipe.

My only other negative…. Was I really wanted more pictures! That’s truly what sells a cookbook. And as amazing as these recipes sounded I wanted to drool over the pictures which in turn would make me want to bake them for dinner right there no then!

Overall a great concept!

Thank you to NetGalley and Quarto Publishing Group.

A delightful cookbook full of recipes that will quickly become “comfort food” when you need it.

The book is divided into sections each one with great information for making your pies successful:
Author’s Note
Introduction
Tools of the Trade
A guide to Dinner Pie Ingredients
Hands on: Pie Dough Particulars
Dinner Pie Baking Strategies
Measurement Equivalents

Recipes are divided into the following sections:
Pie Doughs & Pastries
Hand Pies, Turnovers, & Pizzas
Little Pies, Tarts & Galettes
Quiches & Their Cousins
Pot Pies, Shepherd’s Pies & a Meat Pie Miscellany
Cobblers, Strudels, & Other Wrapped Entrees.

There were so many good recipes, I had a hard time narrowing one down to try for this review. I eventually chose Mini Hot Crab Tarts. The recipe was easy to follow. A bit time intensive as you have to chill the dough for a while, and once the tartlets are made, you have to chill them again. Having said that, the hot crab mix was quick and easy to make. They baked up beautifully, and were absolutely delicious.

My review is voluntary and all comments and opinions expressed are
my own.

A great book of go-to recipes to feed a hungry group, this book gives all sorts of ideas for pies, quiches, tarts, etc.

Does what it says on the label - if you're looking for a visual feast in addition to what are some really tasty looking recipes, keep on keeping on. The budget was not spent on excessive food styling. That being said, I very much enjoyed the author's introductions to the recipes (he has a approachable voice), especially as they were short and to the point. You are not going down a blogger's rabbit hole of childhood memories or recent vacations before learning how to make the d**n pie, which I great appreciated. The additional tips for success are a nice touch. A recommend, especially with regard to the pot pie section.