Editor's pick

Warning: these aren't your average meat pies, but a mix of mouth-watering empanadas, bistellas, timpanas and boreks from around the globe.

Using filo pastry often means using lashings of butter which, while delicious, doesn’t do much for the waistline. Yoghurt is a great alternative and not only makes the...
While pork pies are mass manufactured throughout England, the Melton Mowbray pork pie from Leicestershire is distinct in that the sides bow outwards as it's baked...
We’ve come to love these Moroccan chicken pastries through the cooking and writing of Melbourne-based chef Greg Malouf. Traditional recipes use pigeon but we find...
This dish is Malta’s answer to pasta pie. It is most likely Sicilian in origin, given the proximity of the two Mediterranean islands, however countless regional...
This recipe is for the Lebanese version of a meat pie, but these fragrant pastries don’t require tomato sauce. You can freeze uncooked sambousik wrapped in...

Meat pie recipes