Jamaican Patties

These are delicious Jamaican pastries that contain spicy meat filling, baked inside a flaky shell, tinted with turmeric for a nice yellow colour.

The recipe is adapted from Meat Feasts by The Hairy Bikers.

Belyashi

These incredibly soft and juicy individual-sized meat pies are popular street food in Russia and other post-Soviet countries. Somewhat similar to Piroshki, they are made of leavened dough, have a pleated hole on top and are deep fried for the best pillowy texture and golden crust.

Toffee Apple Pie

This is a delicious and easy to make apple pie, with plenty of apple chunks stewed in toffee sauce and enclosed in shortcrust pastry. Perfect with a cup of tea or coffee!

Verzere

These are sauerkraut turnovers from Moldova, known as Verzere, with thin and crispy pastry and plenty of delicious filling. This dish is quite simple and easy to make.

Erbazzone

Erbazzone is a savoury pie made with greens. I made this pie with spring greens, but it can be made with any seasonal greens like chard, beet greens, spinach, curly (frisse) lettuce, catalogna chicory, etc.

The recipe is adapted from Italian Cooking School: Pizza by Phaidon.

Redcurrant and Hazelnut Tart

This is a fantastic combination of crumbly shortcrust pastry, rich and gooey honey and hazelnut filling, and tart jellied redcurrants. Whipped topping adds a perfect final touch.

The recipe is adapted from Sweet Temptations by The Australian Women's Weekly.

Chicken Pies with Mushrooms and Sage

These are chicken breasts coated in herbs and mascarpone before being wrapped in puff pastry along with the mushrooms and baked.

The recipe is adapted from Limoncello and Linen Water by Tessa Kiros.

Fruit Salad Tart

This is a lovely fruit tart that is easy to make, a combination of juicy fruits and delicious shortcrust pastry, enriched with mascarpone and flavoured with vanilla. Perfect as a summertime treat!

The recipe is adapted from Limoncello and Linen Water by Tessa Kiros.

Beef & Mushroom Pasties

This is my variation of a Cornish pasty - with added mushrooms instead of swede, that makes a hearty combination with juicy beef and chunky potatoes.

The recipe is adapted from The Great British Book of Baking.

Salmon and Watercress Flan

This is a delicious flan with poppy seed crust, where the watercress adds a peppery flavour to the rich flesh of the salmon. Perfect for a summer picnic.

The recipe is adapted from The Great British Book of Baking.

Salmon Turnovers

This recipe is great as a snack, or as a quick meal. Best accompanied with green beans and mayonnaise.

The recipe is adapted from Eat In magazine (February, 2016)

Pizza di Ortaggi

This is a variety of pizza, a vegetable pizza pie - a crusty pizza pastry filled with a thick layer of mixed veggies.

The recipe is adapted from Pizza by PHAIDON.

Venison and Mushroom Pie

This gorgeous pie makes a great dish for any special occasion, such as bonfire night or Christmas party. It's a combination of rich meaty filling and crisp flaky pastry, very tasty and simple to cook.

The recipe is adapted from Olive magazine (2015'11).

Piroshki (Russian pasties)

These are small pies (pasties, stuffed buns), very popular in Russia and other East European countries. Pirozhki (English variant - Piroshki) can be savoury or sweet (with every filling imaginable), pan fried or oven baked, made with yeast or without. These ones are pan fried made with the yeasted dough, for incredibly soft pillowy Pirozhki that melt in your mouth.

The recipe is adapted from Mamushka by Olia Hercules.

Egg, Bacon and Mushroom Tart

This is a very easy and tasty puff tart, perfect both for snacking or as a full meal.

The recipe is adapted from Feel Good Food magazine (spring, 2011).

Rhubarb Shortcake Pie

This recipe is originally called "Rhubarb, Blueberry and Strawberry Shortcake Pie" (adapted from Dean Brettschneider's "Pie"), I just made it a bit more plain, since I'm a big fan of rhubarb, though it can be made with any other sort of fruits or berries, or a ready made canned pie filling of your choice.

This shortcake has fantastic soft and delicate melt-in-mouth crust, unlike regular crispy shortcakes. Rhubarb filling gives it sweet and tart note.

Apricot and Peach Lattice Pie

This recipe is Russian. This pastry is called "floater dough", because you will need a big bowl (or saucepan) of water to drown the dough in. The pastry is not like a tart - be prepared for some pillowy breadiness instead.

The recipe is taken from "Mamushka" by Olia Hercules.

Meat and Spinach Coiled Phylas

These are extremely delicious puff pastries, filled with fragrant spiced lamb mince and spinach. One pie makes a generous lunch for a very hungry person!

The recipe is taken from the BBC Good Food magazine (August, 2015).

Spicy Lamb Gözleme with Special Tomato Dip

Gözleme is a savoury traditional Turkish flatbread, made of hand-rolled dough that is lightly brushed with butter and eggs, filled with various toppings, sealed, and cooked over a griddle.

The name derives from the Turkish word göz meaning "compartment", in reference to the pocket of dough in which the various toppings are sealed and cooked.

Perfect with a tangy tomato dip, that is also included in the recipe.

This recipe is adapted from BBC Good Food Bakes&Cakes Magazine (Spring 2015).

Oldbury Gooseberry Pies

Gooseberries make one of the best summer pies, with plenty of sharp-sweet juices to soften and enrich the crust. These pies from Oldbury in Gloucestershire are made with hot-water pastry. It's a sturdy pastry and the lard content helps create a barrier that seals the juices in.

Be sure to use the pastry straight away, if you leave it to cool completely, it will start to set and become crumbly.

The recipe is taken from Paul Hollywood's British Baking.