Khachapuri is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, and is shaped in various ways, usually with cheese in the middle and a crust which is ripped off and used to dip in the cheese.
A delicious, hearty, and very healthy savoury pie of various greens mixed with feta. This is the perfect recipe for brunch.
Chebureki, sometimes spelled chiburekki, is a deep-fried turnover with a filling of minced meat and onions. It is made with a single round piece of dough folded over the filling in a half-moon shape.
These apple turnovers have all of the textures and flavours of an apple pie but requires only basic skills and takes a fraction of the time (especially if you buy the puff pastry instead of making it yourself).
With a dense crispness and a high sugar-to-acid ratio, Pink Lady apples are ideal for these pies. Even when tender, they hold their shape and retain some firmness, for a nice contrast to the juicy, collapsed berries.
Clear instructions and pictures on how to make a lattice top with pastry for a pie.
This easy pie crust doesn’t require any special equipment and by using your hands you ensure that the butter ends up in irregular pieces and the dough doesn’t get overworked.
Large strips of woven dough make for a rustic looking dessert pie containing a delightful filling of strawberries and lemons.
Pâte sucrée (sweetcrust pastry, sweet dough, or sweet paste) is made with the addition of sugar, which sweetens the mix and impedes the gluten strands, creating a pastry that breaks up easily in the mouth.
The basic recipe for tomato pie calls for a thick, porous, focaccia-like dough covered with tomato sauce, which is sprinkled with grated Romano cheese.