A half ball of pie crust becomes two warm hand pies stuffed with cheese and herbs, ready in under thirty minutes. These are dinner when you need something fast and have almost nothing else on hand.

Serves 2. 25 minutes, 15 at the stove.

About 410 calories a serving, 15 g protein, 11 g carbohydrate, 35 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Heat your oven to 400°F [200°C]. Dice 1 small onion and grate 4 ounces of cheddar cheese.
2. Melt 2 tablespoons of butter in a small pan over medium heat, add the diced onion, and cook until soft, about 4 minutes, stirring now and then. Strip the leaves from the fresh herbs and add a small handful to the onion. Season with salt and pepper.4 min
3. Let the onion mixture cool while you unwrap the pie crust half and divide it in two. Roll each piece into a rough circle about 5 inches across.
4. Divide the grated cheese and the cooled onion mixture between the two crusts, placing it on one half of each circle. Fold the crust over to make a half moon, press the edges to seal, and prick the top twice with a fork.
5. Place the hand pies on a sheet pan and bake until the crust is golden, about 10 minutes.10 min

Note Swap the cheddar for any firm cheese you have. The hand pies keep in the fridge for two days and reheat well in a 350°F oven. Serve with a small salad or pickled vegetables.

A half sheet of pie crust becomes a savory galette, folded rough and baked until the edges are golden. You'll layer it with cheese and herbs from staples, shaping and baking it in one pan while you set the table.

Serves 2. 25 minutes, 8 at the stove.

About 400 calories a serving, 14 g protein, 2 g carbohydrate, 38 g fat. From USDA figures for 62% of the ingredients; amounts are the recipe's.

1. Heat your oven to 400°F [200°C]. Melt 2 tablespoons of butter in a small pan over medium heat, add 2 minced garlic cloves, and cook until fragrant, about 1 minute. Take off heat.
2. Unfold the pie crust onto a sheet pan. Brush the garlic butter over the crust, leaving a 1-inch border around the edge. Sprinkle 1 cup of grated cheddar and 2 tablespoons of fresh thyme or chives over the buttered surface. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Fold the 1-inch border up and over the cheese filling, crimping and pleating as you go to make a rough galette shape. Brush 1 tablespoon of oil over the exposed crust edges.
4. Bake until the crust is deep golden brown, 15 to 18 minutes. The cheese will bubble at the edges.17 min

Note Swap the herb for 1/2 teaspoon of dried thyme or oregano if fresh is not on hand. Leftover galette keeps refrigerated for two days and reheats well in a 350°F oven. Serve alongside a green salad or with a bowl of soup.

Leftover pie dough becomes crispy, salty crisps in under twenty minutes. These thin, buttery shards solve the eternal problem of those last scraps you hate to waste. Serve them warm alongside soup or salad, or eat them out of hand.

Serves 2. 20 minutes, 5 at the stove.

About 190 calories a serving, 6 g protein, 14 g carbohydrate, 13 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

1. Heat the oven to 400°F [200°C]. Crumble or chop your pie crust scraps into rough pieces on a parchment-lined baking sheet.
2. Toss the dough with 1 tablespoon of oil, a pinch each of salt and pepper, and 1/4 teaspoon dried thyme. Grate 1 ounce of Parmigiano-Reggiano over the mixture and toss again until every bit is coated.
3. Spread the pieces in a single layer on the sheet. Bake for 12 to 15 minutes, stirring halfway through, until golden and crisp.13 min

Note Swap the cheese for everything seasoning or just salt and pepper. Crisps keep in an airtight container for three days; reheat gently in a warm oven to restore crunch. Serve alongside a simple green salad or tomato soup.