When Pies Fly: Portable Pastries from Empanadas to Strudels, Hand Pies to Knishes by Cathy Barrow

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    • Categories: Pies, tarts & pastries; Main course; French; American South
    • Ingredients: all-purpose flour; butter; tomatoes; eggs; cream cheese; country ham; scallions; dry mustard; extra-sharp cheddar cheese; mayonnaise; bread crumbs
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    • Categories: Pies, tarts & pastries; Main course; Thanksgiving; French
    • Ingredients: all-purpose flour; butter; everything bagel spice blend; leeks; cream cheese; aged Gouda cheese; chives; parsley; thyme; smoked bacon; cooked turkey meat; eggs
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    • Categories: Quick / easy; Main course; Thanksgiving
    • Ingredients: turkey breast; smoked bacon
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    • Categories: Pies, tarts & pastries; Main course; American; French
    • Ingredients: all-purpose flour; sharp cheddar cheese; butter; cooked steak; cremini mushrooms; onions; heavy cream; provolone cheese; egg yolks; mayonnaise; eggs
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    • Categories: Pies, tarts & pastries; Main course; French; American South
    • Ingredients: all-purpose flour; cream cheese; grapeseed oil; shallots; frozen spinach; crème fraîche; Old Bay seasoning; dry mustard; cheddar cheese; canned artichokes; crabmeat; eggs; hot sauce
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    • Categories: Pies, tarts & pastries; Dessert; Breakfast / brunch; Summer; French
    • Ingredients: all-purpose flour; butter; crystallized ginger; ground cardamom; ground ginger; nutmeg; rhubarb; strawberries; raspberries; bread crumbs; eggs; sparkling sugar
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    • Categories: Pies, tarts & pastries; Dessert; Summer; French
    • Ingredients: all-purpose flour; butter; limes; peaches; mint; blackberries; bread crumbs; eggs; sparkling sugar
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    • Categories: Pies, tarts & pastries; Dessert; Summer; French
    • Ingredients: all-purpose flour; butter; red currants; blueberries; raspberries; bread crumbs; eggs; sparkling sugar
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    • Categories: Pies, tarts & pastries; Dessert; French
    • Ingredients: all-purpose flour; butter; pecans; cream cheese; eggs; maple syrup; bourbon; dark chocolate
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    • Categories: Egg dishes; Pies, tarts & pastries; Breakfast / brunch; Cooking ahead
    • Ingredients: smoked bacon; eggs; herbes de Provence; Jarlsberg cheese; chives; everything bagel spice blend; all-purpose flour; butter
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    • Categories: Pies, tarts & pastries; Breakfast / brunch; Main course; Lunch; Thanksgiving; Picnics & outdoors; Christmas; Cooking ahead; Vegetarian
    • Ingredients: shallots; frozen spinach; dried cranberries; candied pecans; cream cheese; parsley; blue cheese; all-purpose flour; butter; eggs
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    • Categories: Pies, tarts & pastries; Main course; Snacks; Lunch; Cooking ahead; Vegetarian
    • Ingredients: frozen broccoli; cream cheese; cheddar cheese; all-purpose flour; butter; eggs
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    • Categories: Pies, tarts & pastries; Main course; Cooking ahead; Chinese
    • Ingredients: toasted sesame oil; oranges; tamari; fresh ginger; dried red pepper flakes; chicken thighs; grapeseed oil; carrots; scallions; frozen peas; sherry; salted peanuts; limes; all-purpose flour; cream cheese; eggs; toasted sesame seeds
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    • Categories: Pies, tarts & pastries; Main course; Snacks; Picnics & outdoors; Cooking ahead
    • Ingredients: smoked bacon; shallots; ground beef; tomato paste; mayonnaise; tomato ketchup; sharp cheddar cheese; everything bagel spice blend; all-purpose flour; butter; egg whites; toasted sesame seeds
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    • Categories: Pies, tarts & pastries; Grills & BBQ; Main course; Cooking ahead; Korean
    • Ingredients: sesame oil; tamari; mirin; rice wine vinegar; garlic; fresh ginger; flanken-style beef short ribs; scallions; gochujang; cilantro; all-purpose flour; butter; egg whites
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    • Categories: Curry; Pies, tarts & pastries; Main course; Cooking ahead; Indian
    • Ingredients: grapeseed oil; ground lamb; canned crushed tomatoes; fresh ginger; curry powder; turmeric; ground cayenne pepper; bay leaves; frozen peas; yogurt; cilantro; garam masala; all-purpose flour; butter; eggs
    • Accompaniments: Cilantro chutney
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    • Categories: Chutneys, pickles & relishes; Cooking ahead; Indian; Vegetarian; Vegan
    • Ingredients: cilantro; mint; ground cumin; Thai bird chiles; limes
    • Accompaniments: Lamb rogan josh hand pies; Samosa cigars
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    • Categories: Frostings & fillings; Pies, tarts & pastries; Dessert; Cooking ahead
    • Ingredients: cornstarch; blueberries; ground cinnamon; nutmeg; all-purpose flour; butter; eggs; powdered sugar; rainbow sprinkles
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    • Categories: Frostings & fillings; Pies, tarts & pastries; Dessert; Breakfast / brunch; Cooking ahead
    • Ingredients: dark brown sugar; Dutch-process cocoa powder; ground cinnamon; nutmeg; all-purpose flour; butter; eggs; powdered sugar; sparkling sugar
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    • Categories: Frostings & fillings; Pies, tarts & pastries; Dessert
    • Ingredients: all-purpose flour; natural unsweetened cocoa powder; butter; coffee; eggs; powdered sugar; chocolate sprinkles; milk; coffee beans; egg yolks
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    • Categories: Pies, tarts & pastries; Cooking ahead
    • Ingredients: milk; coffee beans; egg yolks; store-cupboard ingredients
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    • Categories: Pies, tarts & pastries; Dessert
    • Ingredients: all-purpose flour; cream cheese; eggs; lemons; butter
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    • Categories: Jams, jellies & preserves; Cooking ahead
    • Ingredients: eggs; egg yolks; sugar; lemons
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    • Categories: Pies, tarts & pastries; Dessert; Fall / autumn; Cooking ahead
    • Ingredients: pecans; oranges; ground cinnamon; nutmeg; tart apples; all-purpose flour; cream cheese; eggs
    • Accompaniments: Warm caramel sauce
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Notes about this book

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Notes about Recipes in this book

  • Roasted tomato quattro-formaggio tart

    • mjes on September 23, 2019

      My son spent his college years perfecting the quattro-formaggio pizza, leading to a funny incident where the cheese monger corrected my choice of cheese - wrong label, wrong age. As a result, I couldn't bring myself to add cheddar in the crust of an otherwise perfect Italian collection of cheeses. So I thought Italian lardo ... hence a simple lard pastry. Never mind I'd never use lardo on a pizza. I then followed the recipe despite it using provolone rather than asiago. I used multi-colored heirloom cherry tomatoes, Net result: I loved the toppings - pesto and roasted tomatoes makes it more complex than the pizza. Provolone played nicely with the other cheeses. But I'm not convinced that any pastry crust would be better than a flatbread as a base.

  • Brandied peach pie poppers

    • Kinhawaii on August 15, 2021

      I am not sure whether this was worth the effort for me. I think because of the size I cut the butter & cream cheese in, after 5 pulses in the food processor, they got real small & the resulting dough, despite minimal handling, wasn’t flaky- almost cookie like. I looked at other cream cheese pastries that I liked in the past & they seem to have more fat proportionately. I couldn’t fit more than a tsp into the pocket & couldn’t taste the brandy in the cooked filling. After baking the filling had a really nice peach taste. I guess if I wanted to make it again I would use a different pastry & make them bigger. I got 26 & had enough pastry & filling to make a big hand pie too. The weight for the peaches in g is off- used cup measurement.

  • Roast turkey, leek, and Gouda galette

    • BeckyLeJ on February 16, 2020

      This is so good! The crust is fabulous and definitely worth making - it comes together very easy and tastes fantastic!

  • Cheeseburger hand pies

    • Jviney on May 10, 2022

      Just so good. They were a little bit fiddly to make, and I think they are overstuffed with three Tbsp of filling…or perhaps my pickle slices were too thick. But they taste phenomenal, the pastry is flaky and delicious.

  • Antipasto stromboli

    • edybwad on February 07, 2020

      I used the store bought pastry and it worked great. I was worried about this recipe but it came out great!

  • Philly cheesesteak galette

    • taste24 on January 05, 2021

      The galette is out of this world!!! So delicious. Quite laborious, but well worth it. Make sure to plan ahead - making the caramelized onion compound butter, the dough and its resting time, steps in the recipe + more resting, etc.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Take this book (or any of Cathy's books) into the kitchen with you - you will be all the better for it.

    Full review
  • ISBN 10 1538731908
  • ISBN 13 9781538731901
  • Published Sep 17 2019
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Grand Central Life & Style

Publishers Text



Following up on PIE SQUARED's slab pies, food writer Cathy Barrow finds more ways to use pastry dough deliciously. Crowd-pleasing (and easy to make) galettes and small tarts, as well as empanadas, strudels, knishes and kolaches. Barrow digs into a world of doughs for turnovers, fried pies, poppers, and Texas-by-way-of-Krakow kolaches, all offered in sweet and savory iterations.

WHEN PIES FLY guides the rolling pin novice and the experienced dough wrangler to dozens of shapes and styles of crusty, flaky, delicious treats. Barrow's well-tested, foolproof crust recipes means pie-making is fun, not scary, and her step-by-step technique (illustrations/photographs) makes turning out a free-form pie practically foolproof.

WHEN PIES FLY includes many types of pastries (both homemade and store-bought), ready for the lunchbox, the dinner table, road trips, and picnics. These handy crusty offerings go from freezer to oven, and will win over everyone at the table. No one will be able to resist Chicken and Hot Honey Hand Pies, Bitter Greens and Gruyère Strudel, Old-Fashioned Apple Turnovers, Jam-Filled Kolaches, and much more.


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