There’s nothing quite like the comforting aroma of freshly baked savory pies and pastries. From hearty meat-filled pasties in England to the delicate layers of spanakopita in Greece, these delicious treats are beloved around the world. This article explores some of the most mouthwatering savory pies and pastries from different cultures, each offering a unique taste of tradition and culinary artistry.
Empanadas (Argentina)
Empanadas are a staple in Argentine cuisine, filled with savory ingredients like beef, onions, olives, and hard-boiled eggs. Originating from Spain and brought to Latin America by colonists, they have evolved into a beloved snack. To make them at home, prepare a dough with flour, water, and fat, and fill with a mixture of sautéed beef, onions, and spices before baking or frying. Their portability and delicious fillings make them perfect for any occasion.
Cornish Pasty (England)
The Cornish pasty is a traditional British pastry filled with beef, potatoes, turnips, and onions, encased in a sturdy crust. It originated in Cornwall and was historically a convenient meal for miners. To make one, create a dough with flour, salt, and lard, then fill with diced beef and vegetables, seasoning well before sealing and baking. Its robust flavor and satisfying ingredients make it a quintessential savory pastry.
Spanakopita (Greece)
Spanakopita is a Greek savory pie made with layers of crispy phyllo dough filled with a mixture of spinach, feta cheese, onions, and herbs. Its roots trace back to ancient Greece, where it was a popular dish among shepherds. To recreate this at home, layer phyllo dough with a filling of sautéed spinach, feta, dill, and green onions, then bake until golden and flaky. The combination of spinach and feta offers a delightful blend of flavors.
Tourtière (Canada)
Tourtière is a traditional French-Canadian meat pie typically served during the holiday season, filled with minced pork, beef, or veal, and spices. It has its origins in Quebec and is often enjoyed with a dollop of ketchup or chutney. To make tourtière, prepare a shortcrust pastry and fill it with a cooked mixture of ground meat, onions, garlic, and spices like cinnamon and cloves, then bake until golden. Its rich, spiced filling makes it a festive favorite.
Samosa (India)
Samosas are popular Indian pastries filled with spiced potatoes, peas, and sometimes meat, encased in a crisp, flaky dough. They have a long history in Indian cuisine, often enjoyed as street food or appetizers. To make samosas at home, prepare a dough with flour and water, fill with a mixture of mashed potatoes, peas, cumin, coriander, and other spices, then deep-fry until golden. Their spicy, flavorful filling makes them irresistible.
Curry Puff (Malaysia)
Curry puffs are a Malaysian delicacy, featuring a flaky pastry filled with curried potatoes, chicken, and onions. They are influenced by both Indian and Chinese cuisines, blending spices and ingredients from both cultures. To make curry puffs, create a dough with flour and butter, fill with a cooked mixture of curried potatoes, chicken, and onions, then bake or fry until crispy. The fragrant curry filling is both aromatic and satisfying.
Kachori (India)
Kachori is a spicy Indian pastry filled with a mixture of lentils, spices, and sometimes dry fruits. It is a popular snack in North India, particularly in Rajasthan and Uttar Pradesh. To make kachori, prepare a dough with flour, ghee, and water, fill with a spiced lentil mixture, and deep-fry until golden. The combination of crunchy pastry and spiced filling makes kachori a beloved treat.
Burek (Turkey)
Burek is a Turkish pastry made with layers of thin dough (yufka) filled with meat, cheese, or vegetables. It has Ottoman origins and is popular across the Balkans and the Middle East. To make burek at home, layer yufka dough with a filling of minced meat, onions, and spices, or a mixture of cheese and spinach, then roll or fold and bake until crispy. Its flaky layers and savory fillings make burek a versatile and delicious dish.
Cornbread (USA)
Cornbread, a staple of Southern American cuisine, is a savory bread made with cornmeal, flour, and buttermilk. Its origins lie in Native American cooking, adapted by European settlers. To make cornbread, mix cornmeal, flour, baking powder, eggs, buttermilk, and melted butter, then bake until golden. The result is a moist, slightly crumbly bread with a rich corn flavor, often served with chili or barbecued meats.
Meat Pie (Australia)
The Australian meat pie is a beloved snack, typically filled with minced meat, gravy, onions, and sometimes mushrooms or cheese, encased in a shortcrust pastry. It is a popular convenience food, often enjoyed at sporting events. To make an Australian meat pie, prepare a dough with flour and butter, fill with a mixture of cooked minced meat, onions, and gravy, then bake until golden. The savory, rich filling makes it a hearty and satisfying treat.
Khachapuri (Georgia)
Khachapuri is a Georgian cheese-filled bread, often shaped into a boat and topped with an egg and butter. It is a national dish of Georgia, enjoyed as a snack or meal. To make khachapuri, prepare a dough with flour, yeast, and yogurt, fill with a mixture of cheese, then bake and add an egg and butter in the final minutes. The melty cheese and rich dough create a comforting and indulgent pastry.
Pirozhki (Russia)
Pirozhki are Russian pastries filled with a variety of savory ingredients like meat, potatoes, mushrooms, or cabbage. They are enjoyed as a snack or part of a meal, with origins in Eastern European cuisine. To make pirozhki, prepare a dough with flour, yeast, and milk, fill with a cooked mixture of your chosen filling, then bake or fry until golden. Their soft dough and flavorful fillings make pirozhki a versatile treat.
Pastel de Choclo (Chile)
Pastel de choclo is a Chilean savory corn pie made with ground beef, onions, raisins, olives, and a topping of mashed corn. It combines indigenous Mapuche ingredients with Spanish influences. To make pastel de choclo, layer a mixture of cooked ground beef, onions, raisins, and olives in a baking dish, top with mashed corn seasoned with basil and milk, then bake until golden. The sweet corn topping and savory filling create a unique and delicious pie.
Cheese Borek (Turkey)
Cheese borek is a Turkish pastry made with layers of phyllo dough filled with feta cheese and parsley. It is a popular snack or breakfast item, often enjoyed with tea. To make cheese borek, layer phyllo dough with a filling of crumbled feta cheese and chopped parsley, then roll or fold and bake until golden. The crispy layers and salty cheese filling make borek a delightful treat.
Sfiha (Lebanon)
Sfiha, also known as Lebanese meat pies, are pastries filled with a mixture of ground lamb, onions, tomatoes, and spices. They have Middle Eastern origins and are popular in Levantine cuisine. To make sfiha, prepare a dough with flour, yeast, and water, fill with a cooked mixture of ground lamb, onions, tomatoes, and spices, then bake until golden. The combination of spiced meat and soft dough makes sfiha a flavorful and satisfying snack.
Pâté en Croûte (France)
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Pâté en croûte is a French savory pie made with a crust filled with a mixture of ground meats, often including pork, veal, and game, along with herbs and spices. It is a classic charcuterie item, often enjoyed as an appetizer. To make pâté en croûte, prepare a pastry dough, fill with a seasoned mixture of ground meats, then bake in a mold until golden. The rich, spiced filling and flaky crust make it a gourmet delight.
Brik (Tunisia)
Brik is a Tunisian pastry made with thin dough (malsouka) filled with a mixture of tuna, egg, and parsley, then fried until crispy. It is a popular street food and appetizer in North African cuisine. To make brik, fill malsouka dough with a mixture of canned tuna, a raw egg, and chopped parsley, then fold and fry until golden. The crispy exterior and savory filling make brik a delicious and satisfying treat.
Pastizzi (Malta)
Pastizzi are Maltese pastries filled with either ricotta cheese or a pea mixture, encased in a flaky, layered dough. They are a popular snack and street food in Malta. To make pastizzi, prepare a dough with flour and water, fill with either a seasoned ricotta or pea mixture, then fold and bake until golden. The crispy, flaky layers and savory fillings make pastizzi a beloved treat.
Sausage Roll (UK)
Sausage rolls are a classic British pastry made with sausage meat encased in puff pastry. They are a popular snack and party food, often enjoyed hot or cold. To make sausage rolls, fill a sheet of puff pastry with seasoned sausage meat, roll up and seal, then bake until golden. The flaky pastry and savory sausage filling make them an irresistible snack.
Calzone (Italy)
Calzone is an Italian folded pizza filled with a mixture of cheese, meats, and vegetables. It originated in Naples and is a popular variation of pizza. To make calzone, prepare a pizza dough, fill with a mixture of ricotta cheese, mozzarella, meats like ham or salami, and vegetables like mushrooms or spinach, then fold and bake until golden. The combination of melty cheese and savory fillings makes calzone a delicious meal.
Bratwurst Pastry (Germany)
Bratwurst pastries are a German treat made with sausage encased in a soft or flaky dough. They are popular at festivals and as street food. To make bratwurst pastries, wrap bratwurst sausages in dough made with flour, yeast, and milk, then bake until golden. The combination of savory sausage and soft or flaky pastry makes them a hearty and satisfying snack.
Tiropita (Greece)
Tiropita is a Greek pastry made with layers of phyllo dough filled with a mixture of feta cheese and eggs. It is a popular snack or breakfast item in Greek cuisine. To make tiropita, layer phyllo dough with a filling of crumbled feta cheese and beaten eggs, then bake until golden. The crispy layers and salty cheese filling make tiropita a delightful treat.
Fish Pie (UK)
Fish pie is a traditional British dish made with a creamy mixture of fish, usually cod or haddock, along with peas and sometimes eggs, topped with mashed potatoes. It is a comforting and hearty meal. To make fish pie, cook fish with a creamy sauce made from milk and butter, add peas and hard-boiled eggs, top with mashed potatoes, then bake until golden. The creamy filling and fluffy potato topping make it a satisfying and delicious dish.
Pastel (Brazil)
Pastel is a Brazilian pastry filled with a variety of ingredients like ground beef, cheese, or hearts of palm, encased in a thin, crispy dough. It is a popular street food, often enjoyed with hot sauce or lime. To make pastel, prepare a dough with flour, water, and cachaça, fill with your chosen filling, then fold and fry until golden. The crispy exterior and savory fillings make pastel a delicious and satisfying treat.
This article originally appeared on UnifyCosmos.
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