Take in our collection of not-your-average meat pies, hailing from all over the globe. For starters, there's Moroccan chicken filo pie, Cuban beef pies, and bite-sized beef and baharat pies from Lebanon.

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Australian

Smoky trout pie and mash

"I had the famous snapper pie at The Boathouse at Blackwattle Bay many years ago and have given it a crack at home. I draw inspiration from the original but in my...
Australian

Chicken and leek pie

"This recipe is based on the chicken and mushroom pie I used to make at Bronte Café. I use it nowadays to use up leftover chicken."
Modern Australian

Cumin lamb and zucchini foldovers

Crisp shortcrust pastry triangles filled with spiced lamb and served with a minted-pea sauce.
Bosnian

Burek

I still remember my mother rolling out her homemade pastry onto cotton sheets, begging us not to touch or step on them. Pita was my lunchbox food and burek was...
Argentinian

Argentine beef shepherd's pie

Pastel de papa is always made with beef and often hardboiled eggs or olives are added. The addition of chorizo here is not traditional, but it gives the meat a...
Argentinian

Beef empanadas

Empanadas are a very popular snack across the Spanish-speaking world and are commonly found at street-food stalls ready to be eaten hot and fresh from the oven or...
Moroccan

Mini chicken pastillas

Crispy filo 'money bag'-shaped parcels packed with spices and sweet apricot and honey. 
Modern Australian

Kataifi chicken pot pie

Made with Kataifi, these thin strands of noodle-like pastry make an excellent crispy topping for this hearty chicken pot pie.
Irish

Donal's Dingle pies

These hand-sized pies are traditional in the city of Dingle and around Country Kerry. 
Modern Australian

Moussaka pies

This is a melt in your mouth homage to the humble pie where Greek meets Aussie. #BringBackTheClassics
Moroccan

Flaky chicken and almond pie

This rich and flaky Moroccan pie, called b'stilla, is a showstopper. It pairs saffron- and spice-scented chicken with sweetened, ground almonds inside crispy filo...
Modern Australian

Chicken pies

A quick sour cream, mustard and lemon mix makes for an easy alternative to the white sauce often used in chicken pies.
Latvian

Piragi

The process involved in preparing these Latvian half-moon crescents of deliciousness lends itself to their being made in large quantities.
Australian

Bruns Bakery's red ale, beef, potato and bacon pie

This recipe makes a large family-sized pie, but you could portion it into six smaller pies, you may just need a few extra sheets of pastry.
Thai

Thai chicken pie

I love a good Thai chicken curry, fragrant with spices, chilli and ginger, and creamy with coconut milk. This is my pastry-topped tribute to that dish.
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