Pastry

This golden beef pie is classic comfort food; perfect for a cosy night in by the fire.

Any beef cut suitable for stewing can be used for the pie filling: gravy beef, skirt, blade or chuck steak. These cute little beef and stilton pies make excellent finger food.

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.

Recipe is not suitable to freeze. Note

This apple pie can be made two days ahead and refrigerated, covered, but pastry will tend to soften a little under the apple. Note

These tarts are best made immediately before serving to prevent the pastry going soggy. You can pre-roast the tomatoes ahead of time, but don’t assemble the tarts until just before serving. Serve topped with chervil, if you like. Note

The autumnal flavours of sweet apple, fig and toasted hazelnuts combine beautifully in this easy tart. Cinnamon sugar is usually available in the spice section of the supermarket. You can easily make it yourself by blending 2 tablespoons of ground cinnamon with half a cup of granulated sugar.

For a comforting family meal, try this creamy chicken pie topped with crispy sour cream pastry.

A Pithivier is round, enclosed pie with origins in France and can be made sweet or savoury.

Redirected to /recipes/apple-pie-12685 Recipe can be made a day ahead; store, covered, in the refrigerator. Granny Smith apples, with their green skin and crisp, tart flesh, are ideal for this pie. They were named after Maria Anne Smith of Australia, who cultivated them from Tasmanian apple seeds. Note

Top shortcakes with half the berry mixture, then another nutella-topped shortcake; repeat with remaining berry mixture, then top with remaining shortcake. Note

For an easy weeknight meal, try this crispy spinach and beetroot tart topped with crumbled feta.

These simple little strawberry shortcakes are made using pastry rather than shortbread, making them lighter and quicker to bake.

Show off your MasterChef skills by making this traditional croquembouche. You will need a croquembouche stand, and if you've got a silicon liner to help slip the finished tower from the stand all the better. It'll be worth the work to see the look on your guests' faces when you present them with croquembouche.

This quiche is simple, easy and utterly delicious.

Crispy pastry, sweet tomato, salty tapenade; flavour and texture sensation wrapped up into one easy recipe!

One corn cob will give about 1 cup kernels. You can substitute frozen or drained canned kernels. Note

Keeping time: 3 days. Note

These tarts add a tasty, elegant twist to a traditional high tea, or can be just as fun served as individual desserts.

Jalousie is best made on the day of serving. Serve with whipped cream if you like.

These bite sized olive and cheese fritters and packed full of savoury flavour and crunch - the perfect finger food for a birthday party or event.

With a creamy seafood filling and golden pastry lid, these mouthwatering individual pies make for a lovely family dinner.

Spring onion provides a milder counterpoint to white fish than everyday brown onions, adding flavour without overwhelming the delicate taste.

These creamy bite-sized blue cheese and garlic tarts are beautiful enjoyed as a finger food for a fancy dinner party or a light weekend snack.

Add some gourmet elements to the beloved Aussie pie with chunks of steak, succulent vegetables and crisp pastry crusts.

These tasty little Greek-style cheese and spinach filo triangles are delicious served with a squeeze of fresh lemon. Great as finger food or for an after-school snack.

The filling for these delicious little chicken and mushroom pot pies can be made a day ahead, meaning you just have to pop the pastry lid on and bake them when you're ready to eat.

Gyoza are Japanese dumplings, usually pork but sometimes vegetable, that are steamed and then fried, before being dunked in sauce, in this case our delicious soy vinegar sauce.

It is fine to use just one 300ml carton of cream for this recipe. You can make the pastry using a food processor. Process flour, ground macadamias, sugar, salt and butter until coarse breadcrumbs, with motor running, add water. Process until dough comes together. As the pastry is very short, it’s important to refrigerate it […]

With only five ingredients, all purchased easily from a supermarket, this sophisticated version of the classic bacon and egg pie is the perfect fuss-free midweek dinner. Note

Meat filling can be prepared a day ahead. Note

It’s a good idea to turn filo triangles halfway through cooking. Use spray oil in place of butter, if preferred. Note

To freeze; complete recipe to the end of step 2. Place empanadas, in a single layer, on a bakingpaper-lined baking tray. Freeze for 2 to 3 hours or until firm. Transfer to a large snap-lock bag. Expel any excess air. Label, date and freeze for up to one month. Continue from step 3, cooking time […]

Instant polenta, available from supermarkets, comes with cooking times varying from 1-5 minutes, so it’s always best to read the packet directions. To keep polenta warm when serving, place polenta in a heatproof bowl placed over a saucepan of simmering water. Stir occasionally to prevent a skin from forming. If fresh figs are out of […]

Ready-rolled puff pastry can be bought at any local supermarket. Note

Sweet pastilla is traditionally served with sweetened warmed milk to reduce the crunchiness of the layered pastille. We like to use the pastilla to dip into the sweet yogurt cream. Note

Cute little mini quiches that pack a huge blue cheese punch.

Pies will keep refrigerated in an airtight container for up to 2 days. They can be frozen uncooked or cooked. Uncooked pies can be baked from frozen. Thaw pies before re-heating. Note

To blind bake, line pastry case with a sheet of baking paper, two-thirds fill with raw rice, bake at 200°C (180°C fan forced) for 10 minutes, then remove paper and rice and return pastry case to oven for a further 10 minutes or until lightly browned. Note

There's no need to miss out on delicious pastry dishes because of allergies. This tasty chicken, semi-dried tomato and spinach tart is gluten-free, and beautiful enjoyed warm from the oven or served cool as a lunch-box snack.

Use regular golden syrup for this recipe, not the squeezable bottles, as this has a lighter texture. Note

You can also make this pastry using a food processor. Process flour, icing sugar, ginger and butter until crumbly. Add egg yolk and enough of the water to make ingredients just come together. Knead gently on floured surface until smooth. You need 1 small papaya (650g) for this recipe. Note

Do ahead The tart and dressing can be made a day ahead. Refrigerate in separate airtight containers. Don’t be concerned if the cooked tart has small cracks in the top these will be covered by the salad. Note

You need an 80cm length of 50mm diameter PVC pipe, cut into 10cm lengths; ask the hardware store to do this for you, or use a hacksaw. This recipe will also fit into six 10cm round springform tins or a 24cm springform tin. Note

There are usually 22 sheets of pastry in a 375g (12-ounce) packet of fillo pastry. Dried lavender flowers are available from spice shops and online. Note

These tarts must be served warm to be enjoyed at their best. Serve with a good dollop of cream, if you like. Note

Place pastries on trays; brush with egg, sprinkle with seeds. Bake about 15 minutes or until browned lightly. Combine ingredients in medium bowl. Parmesan cheese can be used instead of romano cheese. Pastries can be served warm or cold. Uncooked pastries are suitable to freeze. It is best to cut pastry into the 26 rounds […]

The fruit mix is enough to make a pudding, a cake and a dozen mince pies. Note

Equipment: 4 x 10cm (4-inch) (closed) springform pans Everybody loves their own individual dessert ­ here, the tropical flavours blend happily with the creamy cheesecake filling. The mango rose pattern is simple to achieve, but looks impressive on the cheesecakes. We used a plain store-bought sponge for this recipe, you can make your own, if […]

You need half a 1kg (2-pound) can plums for this recipe. You can use fresh plums when in season. Fill pastries up to an hour before serving. Note

Pie can be made a day ahead, keep, covered, in refrigerator. A deep-dish pie with generous helpings of fruit – perfect after a Sunday roast. Note

Fruit mince is a mixture of dried fruits such as raisins, sultanas and candied peel, nuts, spices, apple, brandy or rum. It is used as a filling for cakes, puddings and fruit mince pies. Note

Assemble pastries no more than an hour before serving, refrigerate until required. Note

Sumac is a purple-red, astringent spice ground from berries growing on shrubs around the Mediterranean; it has a tart, lemony flavour. It can be found in Middle-Eastern food stores and major supermarkets. Note

Cool the quiches before packing into airtight containers. Refrigerate for up to 2 days. They are not suitable to freeze. You need four 10cm (4-inch) spring-form tins for this recipe. Note

This recipe would also work really well with apple. serving idea Note

Line quiche pans one at a time. Keep the remaining pastry sheet covered with a damp clean tea towel, to stop it drying out while lining the first quiche pan. Note

Sausage rolls can be made and frozen in advance. Allow an extra 10 minutes when baking from frozen. Middle-Eastern spice blend is available from supermarkets. Substitute with 1 tablespoon each ground cumin and coriander mixed with 1/2 teaspoon each ground turmeric and cardamom. Note

It is important to steam, not boil, the pumpkin and kumara, to prevent vegetables becoming watery. Chop vegetables the same size so they cook evenly. Note

Cook a double or triple batch of these quinces and store them in their syrup in the fridge. Serve with porridge or muesli for breakfast. Note