Traditional halloumi pies Χαλλουμοτες

A traditional Cypriot Flaouna recipe, for you to prepare this delicious treat to perfection! Discover all the secrets behind the perfect flaouna, sweet savoury and infused with the delicious aromas of mahlab and mastic!

These Chicken and Mushroom Filos are packed with rich, full flavour and encased in flaky golden pastry.  Perfect for making ahead and freezing so you have healthy dinners during the week sorted.

Traditional halloumi pies Χαλλουμοτες

Bastilla is a Moroccan staple, combining sweet and savoury flavours, and perfect for sharing.

Bougatsa is, arguably, one of Greece’s greatest gifts to the culinary world. Layers of buttered filo encase a sweet semolina custard which is baked into a golden flaky pie. Dusted with icing sugar and cinnamon, it’s the perfect accompaniment to, well, just about anything.

Kourou phyllo dough is a flaky dough which is used to make sweet or savoury Greek pies or tarts. You can make big pies or individual pastries with your favourite pie filling.

An Apple Tart Tatin is a delicious classic dessert favourite, perfect for the Autumn weather. We’ve taken a spin on a traditional tatin by using Kataifi Pastry for the base. The end result is a wonderful crispy Kataifi base soaked in the delicious, sweet juices of the sliced apple topping. Kataifi P

B'stilla, also called pastilla, is a savory-sweet pie with precious saffron in a crisp phyllo-style wrapping. It's an indispensable menu item for festive occasions like weddings. Formerly made with pigeons, today one of the most popular versions is filled with chicken and almonds. Alternatively, go for the simple stew version or a different tagine recipe (see notes).

Wonderfully flaky and crispy, filo pastry is a versatile ingredient. Discover our favourite filo pastry recipes, including spanakopita, baklava and strudel.

My latest recipe for Deep Dish Cheese & Tomato Flan was made for a summer's evening Sunday Tea Tray supper. Made in an oblong deep dish, it yields lots of cheesy egg custard filling, with sweet seasonal tomatoes, and not too much pastry. You could also use a deep, round pie dish too - it's just that I had an oblong pyrex dish to hand, and I actually prefer square pieces of flan too! I'm very keen on a good old-fashioned English flan. Why not a quiche you may ask? Having lived in France for many years, I see a quiche as being just eggs with lardons.

Fill your pastries and bakes with a deliciously nutty frangipane cream. This fluffy almond filling is a staple part of desserts such as bakewell tarts, pies and galettes.

This healthy pastry recipe is very easy to make, and uses just 2 everyday ingredients (plus salt and water!). It's gluten-free, vegan, and a healthier alternative to traditional shortcrust pastry. It's an ideal healthy pie crust for both sweet and savoury treats.

This is a salty-sweet version (think Greek cheesecake) of the Greek Patsavouropita, created by bakeries as a way of using up old scraps of filo pastry: the ”old rags” indicated by the title. They’d just go along their counters, collect up all the bits and turn them into this pie. For this reason, you don’t need to worry about keeping your filo covered as you go, as is normally advised. It doesn’t matter if it dries out a little as you make it, indeed this can even be desirable. I have made this with a variety of filo pastries, and I have found that the more widely available brands are too damp and too heavily sprinkled with flour to do the job well. Luckily, those brands make a frozen filo, which doesn’t seem to suffer from the same problems, which is why I stipulate this, below. However, should you be lucky enough to have access to good quality, authentic filo, then please use fresh. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

Patsavouropita (Πατσαβουρόπιτα) is a traditional Greek phyllo pie, which is very easy to make and even better- tastes amazing.

Sweet or savoury this is guaranteed to impress and really is one of the easiest and most impressive tarts you could ever make!

These are Cardamom Walnut Pastries. They are flaky little treats to fancy up your tea time. You can use store-bought puff pastry, but here I provide you with a recipe and instructions to make it from scratch. The filling is everything that's decadent in this world.

Pastry 101

We’ve taken the classic flavour combination of apples and creamy custard, and encased it in syrup drenched Kataifi Pastry to create a delicious version of apple pie. The crispy texture of the Kataifi Pastry works wonderfully with the luscious custard filling. If you’ve never cooked with Kataifi Past

There’s nothing bland or ordinary about this scrumptious vanilla pie. - by Better Homes and Gardens

Savory pastries will be your new favorite dinner.

Looking for a wonderful way to keep warm in the cooler weather? Try these knishs a humble Jewish snack filled with potato and cheese. Used to warm up people on cold days or even as a prop by opportunistic politicians to curry favour with voters it's a simple but oh so rewarding snack. On the outside is a wonderfully crumbly sour cream pastry for some truly delightful carb on carb action. Just add hot mustard!

Pear and blue cheese is a classic combination and one that Eric Lanlard puts to good use in this savoury tart recipe.

Αυτό το αλμυρό πανεύκολο κέικ με μεσογειακές γεύσεις ζαμπόν, φέτα και ελιές αποτελεί το τέλειο σνακ για όλες τις ώρες.Μπορούμε να το πάρουμε μαζί μας στο γραφείο και τα παιδιά στο σχολείο και η λιγούρα εξαφανίζεται στο λεπτό.

Crispy puff pastry encases roast vegetables and houmous in this easy-to-make pie that costs less than £5 to make.

Of jou huismense ’n soettand het of eerder iets souts verkies, met hierdie versameling tertresepte uit ons toetskombuis is jy reg vir enige bestelling.

Cypriot Tiropita is made differently from Greek Tiropita. This wonderful halloumi and mint pie is baked in a ring tin and has sweet and savoury flavours to it.

This is from a old recipe book which I have had since I was first married. This is one recipe my late mother used to make.

Hello 안녕하세요 (Annyeonghaseyo) こんにちは (Konnichiwa) 你好 (Ni Hao) I've been a big fan of Km-Joy since she appeared on The Great British Bake Off, she was my favourite from the get go, so when she released her very own baking books, I had to make sure I had them in my possession to try and recreate her unique bakes. Today's recipe is originally a Christmas bake as they are originally reindeers, but I baked these in the new year and it's a recipe you can still create all year round. Let's get baking! Ingredients: Pastry 150g salted butter, at room temperature, plus extra for greasing 225g plain flour, plus extra for dusting 40g caster or granulated sugar 1 medium egg Frangipane 100g caster or granulated sugar 100g unsalted butter, at room temperature 1 medium egg 3/4 tsp almond extract 100g ground almonds Icing 200g icing sugar, plus extra to thicken 2 tbsp water Plus 4 tbsp jam of your choice 12 glace cherries Start off by making your pastry. Grease a 12-hole muffin tray with butter. Add the flour to a large bowl, chop the butter and add it to the bowl, then rub it into the flour until it resembles fine breadcrumbs. Don't overwork. Stir in the caster sugar. Beat the egg into a separate small bowl, then add 2 tbsp to the main mixing bowl and stir, gradually combining it with the rest of the mixture. When the egg is stirred through, use your hands to form the pastry into a ball. Next roll out the pastry on a generously floured surface as thinly as you can and use a round cutter to cut out 12 circles of pastry. Next using your fingers, gently guide each circle of pastry into each muffin hole. Prick the bases with a for 2-3 times, then place in the fridge to chill for 20 minutes. Now is also the time to pre-heat the oven to 180C/350F/Gas Mark 4. Line the chilled pastry shells with muffin or cupcake paper cases, then fill with baking beads, you can also use lentils or rice, I used the latter. Blind bake for about 15 minutes. Remove the baking beads and paper, then bake for a further 5-7 minutes until golden and crisp. Meanwhile, make the frangipane. Cream together the sugar and butter in either a stand mixer or a handheld electric whisk on a high speed until light and fluffy, I used a wooden spoon as I had neither at the time of baking. Add the egg and almond extract and mix until just combined. Fold in the ground almonds and then set aside. When the pastry has finished blind baking, remove the pastry cases from the muffin try and place on a baking sheet, they should stand up on their own. Spoon 1 tsp of jam into each of the bases. Then fill with frangipane, about 3 quarters of the way up. Return to the oven to bake for a further 15-20 minutes until the frangipane is set. When baked, transfer to a wire rack and leave to cool completely. Meanwhile, make the icing. Just whisk the icing sugar and water together in a bowl until smooth. When the tarts are cool, spoon the icing over the top and carefully spread to the edges. Place a glace cherry in the centre and let the icing set. Once set they're ready to enjoy. This is something I've always been interested in attempting to bake these, but I've always thought they would be difficult to make, and pastry isn't one of the things I enjoy baking, for someone who enjoys baking, I don't like getting my hands dirty and with pastry you have to get your hands stuck in to rub the butter and flour together. Thankfully this recipe was perfect and didn't leave me wanting to constantly wash my hands to make them clean again. The recipe itself was really easy to follow and everything was really easy to make, I'll definitely be baking them again, and definitely making them at Christmas time to make them into little Reindeers. These Cherry Bakewell Tarts also tasted really nice, I would even say I'd rather bake a batch then go out and buy a box of them, I enjoyed the flavour that much. I can't wait to give more recipe's a try from Kim-Joy's books, if you would to follow Kim-Joy's original recipe as well as the recipe's to make this bake Gluten-free and/or vegan, then you can purchase Christmas With Kim-Joy as well as her 1st baking book Baking With Kim-Joy, with the online retailer's Amazon and Waterstones. See you soon! 안녕 (Annyeong) さようなら (Sayonara) 再见 (ZaiJian) Bye

My School Dinner recipes have been very popular lately, and here's the recipe for School Dinner Cheese Flan, which I promised to share. Also called Cheese & Egg Flan, or Cheese Pie, it has JUST four ingredients in it. Namely cheese, eggs, milk and pastry. I remember it well from my school days, when it was always served warm with chips and baked beans. It wasn't always popular with everyone, but as a pie and flan addict, I loved it! It's quite a rich recipe, but high in protein, so very filling. There was something about the slightly wobbly cheesy custard baked in shortcrust pastry, that was somehow very comforting. The recipe serves 10, which is great for large families. Or, this quantity would be perfect for a potluck supper, picnic, or for the freezer for future meals. You can of course halve the quantities to serve 5 to 6 people, and bake it in a square 6" x 4" dish or baking tin. It can be eaten cold, such as when taken on picnics, but to enjoy that authentic school dinner taste, it's better served warm. I hope you enjoy this recipe if you make it, it's a real blast from the past! Karen

You'll love these goodies that are perfect to grab and go, or to sit down to for lunch. The flavor is amazing and the flaky pie crust packages them up perfectly!

What I really liked about the recipe was the flaky pastry that involves combining a water dough and oil dough. Unlike western pastries, that is short and crumbly, this type of crust is flaky with many layers.

Welcome to Day 1 of Xmas week. When I started thinking about Xmas week this year I didn't have a theme in mind. Some years I' ve done cook...

Bougatsa is, arguably, one of Greece’s greatest gifts to the culinary world. Layers of buttered filo encase a sweet semolina custard which is baked into a golden flaky pie. Dusted with icing sugar and cinnamon, it’s the perfect accompaniment to, well, just about anything.