These exquisite quiches are great for picnics, platters or simply as a snack.

Puff pastry squares make a light, tasty and adorable case for these delicious and fresh tomato, leek and feta tartlets.

Thiples (or Diples) are a Greek sweet dessert consisting of pastry that has been fried in hot oil, and a honey drizzle. This recipe uses classic flavours so the dish is true to its origin.

You'll be seriously popular after you serve up these hot little banana, chocolate and peanut butter turnovers.

The beauty of freeform tarts is that they're incredibly easy to throw together, and taste every bit as delicious as a perfectly primped example.

Buy roasted capsicum from the deli. Note

Twice baking the choux pastry in this recipe will ensure a perfect result, and the addition of frangelico gives a lovely boozy twist on this French classic. You won't be disappointed, and neither will your guests!

Sprinkled with cinnamon sugar, these apple and walnut turnovers make a tasty, crispy treat.

Use a clear, carbonated lemonade for this recipe for a light-textured scone. You can replace the thickened cream with clotted cream or whipped thickened cream. Scones are best made on the day of serving. Note

serving suggestion serve with mixed salad leaves, if desired. storage parcels can be prepared a day ahead; cover, refrigerate until required. Uncooked parcels may be frozen. Note

These tasty, flaky little pastries, seasoned with shards of nori, sesame and parmesan, make a great shared party platter. Use scissors to finely shred the nori.

These mini beef wellingtons will be loved by both kids and adults. Great as a snack or with salad for a light meal.

Palmiers are at their best eaten warm from the oven, but they can be made a day ahead; store in an airtight container. Note

With the added texture of walnuts and sesame seeds, this delectable pear and ginger strudel makes a most satisfying dessert.

Allowing the eggplant to stand a while covered with salt will help withdraw most of the vegetable’s slightly bitter juice; it also helps prevent the eggplant from absorbing too much oil when it’s cooked. Be sure to rinse the eggplant well under cold running water to remove as much of the salt as possible and […]

Kids will love these mildly spiced beef and potato pastry puffs. Serve with a dollop of yoghurt and chutney.

It is thought the Crusaders introduced these to England when they returned from the Holy Land in the 13th century. Recipe can be made two days ahead. Suitable for freezing. Note

Both Granny Smith and Golden Delicious apples are suitable for this recipe. Note

Pastry cases can be made 3 days ahead; store in airtight container. Note

If you would like to make your own delicious pastry cases, see the recipe for pastry in blueberry apple crumbles. Note

An exquisite asparagus, gruyère & prosciutto tart for sharing with friends and family.

Flaky golden filo pastry stuffed with silverbeet, mushrooms and cheese makes for a savoury lunch or light dinner.

Gingerbread cases can be made 3 days ahead; store in an airtight container. Assemble tarts on the day of serving. Top with caramel shards just before serving, as they will slowly melt, especially in humid weather. Note

It might be a touch retro, but Beef Wellington is also a bona fide classic, the jewel in the crown of British cooking.

These divine fig galettes make a beautiful dessert with a mug of hot coffee. The combination of buttery pastry and juicy fruit is a match made in heaven.

These mini lemon meringue tartlets are everything you'd want in a tasty, sweet morsel. Crispy pastry, sweet yet tart creamy centre and gently toasted meringue on top.

Golden filo pastry filled with lemony spinach and feta cheese and fragrant with dill and mint, this pie is a winner.

Turn a ramekin upside down on one corner of the pastry sheet and cut around it to make each pie “cap”. You’ll easily get four from the one sheet, with enough left over to make tiny leaves or stars to decorate each pie’s cover, if you desire. Note

Succulent lamb fillets form the centre of these tasty little Greek-style pastry with spinach and feta cheese.

These crispy, sophisticated pastry treats are delicious with hot espresso.

Lift these tasty beef samosas to the next level with this fresh peach and raisin chutney.

You can use feta cheese in place of goat’s cheese. Make pastry cases a week ahead; store in an airtight container. Prepare asparagus and tomatoes 8 hours ahead for asparagus mixture; cover, refrigerate separately. Assemble tarts just before serving. Note

These fragrant pies are a great savoury lunch snack.

Buy fresh filo from the refrigerated section of the supermarket as it is easier to work with than frozen filo pastry, which has a tendency to be brittle and crack. Note

To pipe the swan’s body, place the tube close to the tray and press down to finish the choux with a small point. To pipe the neck, start at the base of the neck and finish at the head. As you finish the head, press down on the tube to make a point, which will […]

This recipe is also wheat-free, yeast-free and nut-free. Note

These delicious spiced lamb puffs are the perfect starter course.

Tarts can be made one day ahead; store, in a single layer, in an airtight container. The stars of the day can act all grown-up like their favourite celebrity with a flute of pink fizz in one hand and a canapé in the other. As well, there’s the kids’ all-time favourite jam tarts made into […]

Use figs that are not too ripe. Overripe figs contain more moisture and will make the pastry soggy. Note

Filled with sweet, spiced nuts and drizzled in a warm honey syrup, these Greek pastries are heavenly served with a cup of coffee.

Fennel using a smell test: a sweet, not sour, smell indicates freshness. Look for upright green fronds and a bulb that’s not bruised or slimy. Can store for up to 3 days in a plastic bag in the refrigerator. Fennel loses its flavour quickly, so use as soon as possible. Remove the outer layer of […]

Mille-feuille, pronounced meal-fwee, translates as “thousand leaves”, and refers to puff pasty used in multi-layered sweet or savoury dishes. We’ve adapted the classic dessert version here by layering fillo pastry with almonds and honey.

The ‘religieuse’ is meant to resemble a nun in a habit. Note

You can use these divine little curried lamb pasties in so many ways, as a shared platter for parties, for lunch or as an after school snack.

Assemble and serve éclairs as close to serving time as possible. Note

Mastic is available from shops that stock Greek and Middle Eastern food. Note

To give the pastry an extra golden shine, brush it with a little egg before baking. Serve topped with a scoop of ice cream, if you like, or sandwich with some nutella, or jam and whipped cream Note

With layers of crisp pastry, blueberry sauce and orange cream cheese, this is one mouth-watering dessert.

Choux pastry (pronounced "shoo") is the basis of many delectable desserts. Choux puffs such as these are among the most popular. Beautifully light, filled with crème pâtissière, who could resist them?

Serve these spiced Moroccan filo cigars with a herbed yoghurt dipping sauce as a tasty snack or starter.

These crispy pastry cigars with plum dipping sauce make fantastic finger food.

One bite of these delicious mini chocolate tarts and your guests will be begging for the recipe. The orange flavoured liqueur adds the perfect touch of sophistication. Grand Marnier or Cointreau will work beautifully.

The lightness and flakiness of this delicious pastry is created during the rolling and folding process. The caramelised apples provide the perfect not-too-sweet topping. Serve with cream and enjoy.

SERVING SUGGESTION THESETARTSAREPERFECTWHENYOU’RECOOKING FORACROWD.ANDWHENYOU’RENOT,JUSTHALVE THERECIPETOMAKEASINGLETART.THISRECIPE CANBEMADE3HOURSAHEAD;STORE,COVEREDAT ROOMTEMPERATUREUNTILREADYTOSERVE. Note

We used a sauternes-style dessert wine for this recipe. We used a 5cm (2-inch) fluted round cutter. You could also use a 5cm (2-inch) fluted square cutter or a fluted pastry cutter wheel to cut squares from pastry. Note

Yeast-free. Note

Filling can be made a day ahead. Cover; refrigerate until required. Palmiers, flat, flaky, palm-shaped French pastries, are traditionally made as a sweet with caramelised sugar. We have come up with this savoury version. Note

Impress your guests this autumn with this simple, stunning dessert. The addition of thickened cream sweetened with maple syrup rather than the usual sugar is simply perfect.

Walk into any French patisserie and you will be greeted by a feast for the eyes. Among the delights you will surely see the delicate galette, topped with any variety of fruit; we've chosen mango and coconut cream

Balsamic white vinegar is a clear and lighter version of balsamic vinegar; it has a fresh, sweet clean taste, and is available from major supermarkets and delicatessens. Note

These pear and marzipan tartlets would not look out of place in the display cabinet of the most upmarket French pâtisserie. Don't let their delicate appearance fool you, they're surprisingly simple to make.

Rich chocolate tart topped with luscious fresh strawberries makes a fabulous dessert or afternoon tea treat.

Once filled, the choux will soften, so assemble 1-2 hours before eating. Note

Delicious tomato and mushroom calzone; a great sharing dish for family and friends.

These puffs are best eaten soon after baking. Note

Delicate and light as air, these puffs are filled with lemon cream, glazed with lemon and topped with candied lemon. Altogether delectable.

Briks are a Tunisian dish. Egg and tuna is the classic filling but you can also use minced (ground) lamb or beef, cheese and other herbs.

DOUGH Note

If you prefer, you can use 11/4 cups (380g) bottled fruit mince instead of the filling in this recipe. Note

To make a cross pattern on the tarts, dust tarts generously with sifted icing sugar, then carefully heat a metal skewer over a flame (from a gas-stove top or a cook’s blowtorch). Sear a cross pattern into the top of each tart with the heated skewer before serving. Note

These smoked trout tarts with peas and dill make a great lunch. If you'd like to make finger food sized versions for a party, just quarter the filo sheets at the beginning, use a mini-muffin tin and cut the cooking time to 10-12 minutes.

Recipe is not suitable to freeze. Note

Alternatively, the frittata can be made in a 24cm/9½-inch non-stick ovenproof frying pan, cooked, covered, over a medium-low heat for 12 minutes, then transferred to a hot grill (broiler) for 3 minutes or until browned lightly. You will need an ovenproof frying pan if it goes under the grill (or cover the handle with a […]

This decadent tart is beautiful served with thick cream and has a caramelised surface, similar to a crème brûlée.

This deconstructed Beef Wellington makes for a new take on a genuine classic. A fabulous dish to serve up at a special dinner party.