Pies can hold something more filling than dessert

Whether frozen or fresh baked, it’s nothing to pick up a pie and take it home to the family for dinner. “In South Africa, pie shops are on every corner. They’re as ubiquitous as any food can get ranging from gourmet versions to gas station pies costing less than a dollar that you get out of the warmer on the countertop,” said Panayiotou, who was born in South Africa.

Panbury’s Double Crust Pies will offer a sweet pie or two, but the majority of the menu will be devoted to single-serving meat or vegetable pies with all-butter crusts. There also will be salads, side dishes and sauces and gravies such as horseradish sour cream with fresh herbs or avocado crema.

Pies will be freshly baked every hour, and a window will offer diners the chance to watch Panayiotou at work.

Green spinach and feta pies may rotate with roasted Mediterranean vegetable pastries or green Thai chicken curry pies. “I equate pie pastry with tortillas. You can fill them with almost anything, which makes them an amazing canvas,” Panayiotou said.

He’s planning to offer 10 to 15 different pies at a time. Traditional English sausage rolls and other types of hand-held snacks will be available. For the occasional sweet offering, mince pies may make it onto the menu along with a Greek custard pie with phyllo pastry and vanilla custard filling.

While waiting for the shop to open, the couple are experimenting with new flavors. To help you with your home pie baking, they offer these tips.

Meat pie fillings should be made ahead of time, which eases preparation. Make the filling, make the pastry, refrigerate both and then combine when ready to bake and serve.

Meat pies also have the advantage of reheating well. Make one ahead of time, then warm in the oven at 350 degrees until the filling has heated through.

The key to pie crust is to work with cold ingredients, except in a recipe like Panbury’s Hot Water Crust Pastry, Panayiotou said. “Keep everything cold, make up the dough and then refrigerate it. Between steps, like while rolling out the top crust or cutting decorative pieces for the top of the pie, keep the partly assembled pie in the refrigerator.”

Unlike many fruit pies, there’s no real need to cut slits or holes in the top crust of a meat pie unless the filling is particularly liquid and you’d like some of that liquid to evaporate.

Duxbury suggests turning leftover pastry into cheese bits by sprinkling the rolled-out pastry with shredded cheddar, cayenne and black pepper. Press cheese and seasonings into dough and then cut into shapes and twist. Bake along with pies until golden.

Recipes

Savory meat pies make a hearty, rich centerpiece for a St. Patrick’s or other special occasion dinner. Adam Panayiotou of Panbury’s Double Crust Pies recommends that like any good braised meat recipe, the fillings be prepared at least a day ahead of time to allow the flavors to meld.

Panbury’s Lamb Pie With Mint Chutney

Hands on: 1 hour, 10 minutes

Total time: 6 hours, 30 minutes

Makes: 1 (9-inch) pie

Lamb shoulder is Panayiotou’s preference for this recipe. It can be difficult to find at a grocery store but is carried at markets like the DeKalb and Buford Highway farmers markets. If you can’t find a whole shoulder piece of the right size, substitute shoulder steaks and add the garlic when cooking the shallots. No lamb shoulder? Leg of lamb will do.

1 (3 1/2-pound) bone-in lamb shoulder, large chunks of fat removed

6 cloves garlic

2 tablespoons olive oil

Kosher salt and freshly ground pepper

4 shallots, sliced

6 sprigs fresh oregano plus 1 1/2 tablespoons oregano leaves, divided

2 sprigs fresh rosemary plus 1 1/2 teaspoons chopped rosemary, divided

1 1/2 cups dry white wine

1 cup chicken or veal stock

1/4 cup red wine vinegar

1 stalk of lemon grass, smashed with back of knife, cut to fit inside Dutch oven

4 tablespoons dark brown sugar

1 tablespoon lightly toasted coriander seeds, crushed

1 1/2 teaspoons cinnamon

2 tablespoons unsalted butter

1 tablespoon balsamic vinegar

Hot Water Crust Pastry (see recipe)

All-purpose flour for dusting work surface

1 egg, lightly beaten

Mint Chutney (see recipe)

Make 6 small incisions in the lamb shoulder, evenly spacing them around the meat. Insert a garlic clove in each one. Rub lamb with olive oil and season with salt and pepper. Set aside.

Heat a large skillet over medium-high heat. Sear each side of the lamb until golden brown, about 3 minutes per side. Remove lamb from pan and place in a Dutch oven. Set aside. Do not rinse skillet.

Heat skillet over medium heat, add shallots, oregano sprigs and rosemary sprigs and cook until shallots are just softened, about 5 minutes. Add the wine, stock and red wine vinegar and use a wooden spoon to stir up the bits from the bottom of the skillet. Bring mixture to a boil and cook until reduced by half, about 15 minutes, then add lemon grass, sugar, coriander seeds and cinnamon. Stir well to combine, then remove from heat and pour over lamb in Dutch oven.

Put Dutch oven back on cooktop and bring mixture to a simmer. Then reduce heat to medium low and cook 4 hours or until lamb falls off the bone. Remove the lamb from the sauce and allow to cool slightly. Strain the cooking liquid and discard solids. Return cooking liquid to Dutch oven, skim fat and bring to a simmer. Add remaining 1 1/2 tablespoons oregano leaves and 1 1/2 teaspoons chopped rosemary, butter and balsamic vinegar. Shred lamb, then add to filling and remove from heat. Allow to cool before filling pastry. Filling can be made up to 2 days ahead and refrigerated.

When ready to bake, bring filling to room temperature. Preheat oven to 400 degrees. Have a 9-inch springform pan and rimmed baking sheet ready.

Divide pastry into two pieces, one slightly larger than the other. Dust work surface and a rolling pin with flour. Roll out larger piece of pastry into a circle about 1/4-inch thick and 15 inches in diameter. Carefully lower the circle into springform pan and firmly press along the bottom and up the sides. Trim excess pastry. Pour filling into pan. Brush edges of pastry with beaten egg.

Roll out smaller piece of pastry into a circle about 1/4-inch thick and 11 inches in diameter. Carefully place circle over filling and crimp edges. Cut slits in top pastry. Brush top with remaining egg. Put pan on baking sheet and bake pie 30 minutes. Reduce heat to 325 degrees and bake 1 hour or until pastry is golden. Remove from oven and allow to cool 10 minutes before serving. Serve hot, warm or at room temperature with Mint Chutney.

Adapted from a recipe provided by Adam Panayiotou of Panbury’s Double Crust Pies.

Per serving, entire recipe: 847 calories (percent of calories from fat, 58), 31 grams protein, 54 grams carbohydrates, 2 grams fiber, 52 grams fat (21 grams saturated), 193 milligrams cholesterol, 356 milligrams sodium.

Panbury’s Hot Water Crust Pastry

Hands on: 10 minutes

Total time: 10 minutes

Makes: enough for 1 (9-inch) springform pan

Panayiotou recommends using all lard, or a mixture of half lard, half butter, to make a dough that comes together easily and rolls out perfectly. This sturdy crust is traditional for an English pork pie, typically served cold with mustard.

3 2/3 cups all-purpose flour, plus more for flouring work surface

1 teaspoon kosher salt

2 eggs

2/3 cup lard

6 tablespoons water

6 tablespoons milk

In a large mixing bowl, whisk flour and salt together. In a small bowl, lightly beat the eggs. Make a well in the center of flour mixture and pour in beaten eggs. Pull flour mixture from the sides and lightly sprinkle over the eggs. Set aside.

In a small saucepan, combine lard, water and milk. Bring to a boil over medium heat. When mixture reaches a boil, pour over flour mixture and use a fork or dinner knife to stir the mixture together until dough comes together.

Move mixture to lightly floured work surface. Knead until any egg streaks are gone. Shape dough into a flattened disk, wrap in plastic wrap and refrigerate at least 30 minutes up to one day ahead of time. Roll out as directed in recipe.

Per serving: 386 calories (percent of calories from fat, 45), 8 grams protein, 44 grams carbohydrates, 2 grams fiber, 19 grams fat (7 grams saturated), 70 milligrams cholesterol, 259 milligrams sodium.

Panbury’s Mint Chutney

Hands on: 10 minutes

Total time: 10 minutes

Makes: 1 1/2 cups

This chutney is best made no more than 1 day ahead of time. Use any extra on a cold lamb sandwich or stir it into a fresh green pea salad.

2 1/2 cups fresh mint leaves

1 bunch fresh cilantro

2 shallots, roughly chopped

1 green chile pepper

1 tablespoon fresh lemon juice, or as needed

1 tablespoon white wine or unseasoned rice wine vinegar

2 teaspoons honey

1/2 teaspoon kosher salt

3 tablespoons canola oil

In the jar of a blender, combine mint, cilantro, shallots, chile, lemon juice, vinegar, honey and salt. Blend until smooth, stirring down as needed. Slowly add oil to mixture. Taste for seasoning. May be made up to 1 day ahead and refrigerated. If made ahead of time, stir to recombine before serving.

Per 1-tablespoon serving: 22 calories (percent of calories from fat, 70), trace protein, 1 gram carbohydrates, trace fiber, 2 grams fat (trace saturated), no cholesterol, 41 milligrams sodium.

Panbury’s Chicken and Mushroom Pie

Hands on: 50 minutes

Total time: 1 hour, 30 minutes

Makes: 4 (5-inch) pies

2 tablespoons unsalted butter

1 tablespoon olive oil

1 large white onion, finely diced

1/2 pound cremini, shiitake or baby bella mushrooms, cut into bite-size pieces

6 skinless, boneless chicken thighs, cut into 1/2-inch pieces (about 1 1/2 pounds)

3 1/2 tablespoons all-purpose flour, plus more for flouring work surface

2 cloves garlic, minced

3 tablespoons dry Marsala

2 tablespoons heavy cream

1 tablespoon milk

Kosher salt and freshly ground pepper

Whole nutmeg (optional)

3 tablespoons roughly chopped Italian parsley

Easy Food Processor Pastry (see recipe)

1 egg, lightly beaten

In a large skillet over medium heat, heat butter and olive oil. Add onion and saute until just softened, about 4 minutes. Add mushrooms and saute until liquid is released from mushrooms and is almost evaporated, about 10 minutes.

While mushrooms are cooking, in a medium bowl, toss chicken with flour. Set aside.

When mushrooms are ready, increase heat to medium-high and add floured chicken and garlic. Cook 5 minutes or until chicken just begins to brown. Add Marsala and simmer 2 minutes. Reduce heat to medium and simmer 5 minutes more. Add cream and milk, cook 5 minutes. Remove from heat. Season to taste, grating in nutmeg to taste, if desired. Stir in parsley and allow mixture to cool. May be made up to 2 days ahead.

When ready to bake, bring filling to room temperature. Preheat oven to 350 degrees. Have four 5-inch pie pans and rimmed baking sheet ready.

Divide pastry into two pieces, one slightly larger than the other. Dust work surface and a rolling pin with flour. Roll out larger piece of pastry into a circle about 1/4-inch thick. Cut four 7-inch circles from pastry and carefully lower each circle into a pie pan. Press along the bottom and up the sides. Divide filling between pans. Brush edges of pastry with beaten egg.

Roll out smaller piece of pastry into a circle about 1/4-inch thick. Cut four 6-inch circles from pastry and carefully lower each circle onto the filling. Crimp edges. Cut slits in top pastry and brush top with remaining egg. Put pans on baking sheet and bake pies 40 minutes or until pastry is golden. Remove from oven and allow to cool 10 minutes before serving.

Adapted from a recipe provided by Adam Panayiotou of Panbury’s Double Crust Pies.

Per serving: 460 calories (percent of calories from fat, 53), 13 grams protein, 41 grams carbohydrates, 2 grams fiber, 27 grams fat (15 grams saturated), 106 milligrams cholesterol, 211 milligrams sodium.

Panbury’s Easy Food Processor Pastry

Hands on: 5 minutes

Total time: 5 minutes

Makes: enough pastry for 4 (5-inch) pies

3 cups all-purpose flour, plus more for flouring work surface

3/4 teaspoon kosher salt

14 tablespoons cold unsalted butter, cut into 1/4-inch cubes

5 tablespoons ice water, or as needed

In the bowl of a food processor, combine flour and salt and pulse until well blended. Add butter and pulse until mixture resembles pea-size breadcrumbs. Add half the ice water and pulse 5 times. Add remaining water as needed, pulsing just until mixture begins to form a ball.

Move mixture to lightly floured work surface. Knead lightly until dough forms a ball. Form dough into a flat disk, wrap in plastic wrap and refrigerate at least 30 minutes, up to 1 day ahead. Roll out as directed in recipe.

Per serving: 323 calories (percent of calories from fat, 49), 5 grams protein, 36 grams carbohydrates, 1 gram fiber, 18 grams fat (11 grams saturated), 47 milligrams cholesterol, 180 milligrams sodium.

Panbury’s Steak and Guinness Pie

Hands on: 55 minutes

Total time: 3 hours, 35 minutes

Makes: 6 (5-inch) pies

2 tablespoons olive oil

1 1/2 tablespoons unsalted butter

3 red onions, thinly sliced (about 3 cups)

3 sprigs fresh rosemary, leaves picked and finely chopped

3 sprigs fresh thyme, leaves picked

3 bay leaves

2 1/2 pounds chuck shoulder roast, large pockets of fat trimmed, cut into 1/2-inch cubes

1 pound baby bella mushrooms, cleaned and cut into bite-size pieces

2 tablespoons tomato puree

Kosher salt and freshly ground pepper

1 cup beef stock, hot, more if needed

1 (11.2-ounce) bottle Guinness

3 tablespoons all-purpose flour, plus more for flouring work surface

3 tablespoons cornstarch

3 tablespoons water

Short Crust Pastry (see recipe)

1 egg, lightly beaten

Place a large Dutch oven over a medium heat. Add olive oil and butter and heat until butter melts, about 1 minute. Stir in onions, rosemary, thyme and bay leaves. Cook 20 minutes or until onions are very soft and begin to caramelize, stirring occasionally.

Add the chuck, mushrooms and tomato puree with a good pinch of salt and pepper. Add stock, Guinness and flour and stir to combine. Liquid should just come up to the level of the beef. If needed, add more beef stock. Bring mixture to a boil, then reduce heat, cover with a lid and simmer 1 hour, 20 minutes, or until sauce has thickened and meat is tender.

In a small bowl, stir together cornstarch and water and pour into beef mixture. Bring to a boil, then reduce heat and simmer 3 minutes.

Remove from heat and allow to cool. Made be made up to 2 days ahead and refrigerated.

When ready to bake, bring filling to room temperature. Preheat oven to 350 degrees. Have six 5-inch pie pans and two rimmed baking sheets ready.

Divide pastry into two pieces, one slightly larger than the other. Dust work surface and a rolling pin with flour. Roll out larger piece of pastry into a circle about 1/4-inch thick. Cut six 7-inch circles from pastry and carefully lower each circle into a pie pan. Press along the bottom and up the sides. Divide filling between pans. Brush edges of pastry with beaten egg.

Roll out smaller piece of pastry into a circle about 1/4-inch thick. Cut six 6-inch circles from pastry and carefully lower each circle onto the filling. Crimp edges. Cut slits in top pastry and brush top with remaining egg. Put pans on baking sheet and bake pies 40 minutes or until pastry is golden. Remove from oven and allow to cool 10 minutes before serving.

Adapted from a recipe provided by Adam Panayiotou of Panbury’s Double Crust Pies.

Per serving: 489 calories (percent of calories from fat, 51), 21 grams protein, 38 grams carbohydrates, 2 grams fiber, 27 grams fat (11 grams saturated), 97 milligrams cholesterol, 325 milligrams sodium.

Panbury’s Short Crust Pastry

Hands on: 10 minutes

Total time: 10 minutes

Makes: enough pastry for 6 (5-inch) pies

3 1/2 cups all-purpose flour, plus more for flouring work surface

1/2 teaspoon kosher salt

4 ounces (1 stick) cold unsalted butter, cut into 1/4-inch cubes

6 tablespoons ice water, or as needed

In a large bowl, whisk flour and salt together. Using a pastry blender or your fingertips, rub butter into flour, breaking up butter until the mixture resembles pea-size breadcrumbs. Using a fork, stir in ice water, adding just enough so that the mixture begins to form a ball.

Move mixture to lightly floured work surface. Knead lightly until dough forms a ball. Shape into a flattened disk, wrap in plastic wrap and refrigerate at least 30 minutes or up to 1 day ahead. Roll out as directed in recipe.

Per serving: 200 calories (percent of calories from fat, 36), 4 grams protein, 28 grams carbohydrates, 1 gram fiber, 8 grams fat (5 grams saturated), 21 milligrams cholesterol, 80 milligrams sodium.