Savory pies give operators a savvy way to use ingredients, boost sales

Take a meal that people already like and wrap it in a crusty package, and they’ll probably like it even more.


That seems to be the idea behind the current upsurge in savory pies. From empanadas to samosas, stromboli to turnovers, restaurateurs are imbuing foods with new life by dressing them in dough. The process also allows chefs to repackage leftovers or present less common ingredients in a familiar way.


At the recently opened Pan American in New York City, for example

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