Pot Pies: Forty Savory Suppers

by Beatrice Ojakangas

Homey, comforting food without fuss. Once again, cooks are looking to the basics for meals that are both satisfying and unpretentious. Now, in Pot Pies, renowned cook Beatrice Ojakangas shares the very best main-dish pies from her varied and extensive collection.

Pot Pies presents dozens of recipes for delicious ingredient combinations matched with a variety of tempting crusts. Treat family and friends to wholesome one-dish meals such as Scallop, Roasted Pepper, and Mushroom Pot Pie; Chilean Chicken Corn or Flemish Beef Pie Carbonnades with a topping of hot whipped potatoes. Begin a meal with an elegant Herbed Leek and Chevre Tart, bring along a colorful Piperade Pie on an afternoon picnic, or win over the kids with a Pizza Pot Pie filled with their favorite "toppings."

Pot pies are a great way to create wonderful new dishes from foods already on hand, and can be prepared ahead of time, making them economical and convenient as well as nutritious. For time-conscious cooks, Pot Pies answers the universal question "What's for dinner?" with style and flavor.

Genres: Cookbooks, Cooking

112 pages, Hardcover

First published January 4, 1993

About the author

Beatrice Ojakangas has a rich background in Scandinavian cuisines, traditions and history. She and her husband, Richard, are second-generation Americans. All of their grandparents came from Finland. As they visited in Finland, Beatrice, known as "Peaches" to her friends and relatives, became interested in the foods and traditions of all Scandinavian countries. She has a special knack for making friends, and now has many acquaintances throughout Scandinavia. She is known for the sumptuous smorgasbords she prepares and serves in her home. If you visit in northern Minnesota, you may find her teaching cooking classes in her large, well-stocked kitchen. Or she may be assisting with Scandinavian heritage-appreciation camps. Beatrice has authored a Finnish cookbook and numerous articles on Finnish and Scandinavian cooking.

Reviews

[Dree · Rating 4 out of 5]

Cheese and Chile Pie (8): not worth the trouble of making it. Phyllo is a pain.

Lentil Chili Pot Pie with Cornbread Crust (34): Pete loved it.

Fiesta Beef Pie with Cornmeal Pastry (66): Yummy, adjusted veggies a bit.

Flemish Beef Pie Carbonnades (68): used these ingredients but cooking techniques from Venison Pot Pie recipe. Use lemon pastry instead of mashed potatoes (thus the cooking technique change). We all liked it. Beer was Pete's homebrew, beef was the packaged quick cooking sliced sirloin from TJs.

Layered Ham and Vegetable Pie with Cabbage-Leaf Crust (72): Yummy but took a long time to prep. Great use for leftover ham, something different.

Venison Pot Pie (74): used stew beef option. Good but makes a LARGE and HEAVY pot pie. Need a bigger casserole or to split in two.

Tamale Pie (76): Fine, nothing special but was eaten.

Pork Pot Pie with Peppered Cornbread Crust (80): modified with chopped pork, no tomatoes, no milk, no chiles. Was pretty good. Try again with milk, tomatoes, chiles--boys will eat now.

Lemon Pastry: makes a delicious crust with a kick. Definitely refrigerate before rolling.

Cornbread Crust (97): fine

Cornmeal Pastry (98): good!

[Scott Andrews · Rating 5 out of 5]

A layered Thanksgiving-in-a-pie? Yes, please. Five stars.

[Mrs. · Rating 4 out of 5]

I love this little book - it's a pocket size, no pictures, but a lot of wonderful recipes.