There's a reason almost every country has at least one famous main course in crust. Warm delicious fillings wrapped in pastry are universally soul-satisfying. Make the most of the cold weather. Dig in.
This Greek-inspired shepherd's pie is made with lamb, eggplant, and oregano. photograph by Jose Picayo
This hearty vegetarian pie gets an extra boost of flavor and texture from a homey rosemary biscuit topping. photograph by Elinor Carucci
Forthese pot pies, chef Scott Parker first brines and roasts the chicken.Then he collects the rendered fat to use in his homemade puff pastry.If you're short on time, though, use purchased frozen puff pastry,thawed.
photograph by Lisa Hubbard
This seafood twist on the pot pie is also great with salmon ormahi-mahi. Rewarm the mashed potatoes in the microwave before usingthem in this recipe, adding more warm milk as needed if they are toothick. photograph by Brian Leatart
Pasties are savory turnovers. They originated in Cornwall, England, in the 1700s. During that era, tin miners took the portable pies into the mines for lunch. photograph by Elinor Carucci
B'stilla, a traditional Moroccan recipe, was the inspiration for thissavory pie. The dish consists of a spiced chicken filling sandwichedbetween layers of phyllo pastry. photograph by Elinor Carucci
A classic dish gets a modern spin. Bison (a.k.a. buffalo) is availableat some natural foods stores, specialty foods stores, and farmers'markets. photograph by Lisa Kareszi
Shrimp and andouille sausage give these pot pies a Cajun flair. photograph by Elinor Carucci