1,051 filling recipes

Crispy Filipino lumpia Shanghai filled with seasoned pork and shrimp, water chestnuts, and green onions, wrapped in thin lumpia wrappers and deep fried golden.

Green corn tamales made from fresh corn ground with Monterey Jack cheese, whipped with lard and butter, filled with roasted green chiles and cheddar, steamed in the husks.

Swiss cheese and sausage deep dish with a quick Bisquick crust and egg custard filling. A savory brunch bake with sausages arranged in a spoke pattern.

Chicken turnovers made with crescent roll dough, filled with sauteed chicken, shallots, garlic, and herbs. Four golden pastry triangles ready in 45 minutes.

Golden half-moon pastries stuffed with garlicky leeks and a hint of chili, crimped into little crescents and fried until they shatter. Afghan street food that's vegetarian, crunchy, and completely addictive.

Grandma's spanakopita (Greek spinach pie) layered between buttered phyllo sheets and filled with feta, cottage cheese, eggs, and spinach. The classic Greek meze cut into diamond squares.

Tacos de requeson: corn tortillas stuffed with ricotta cheese, fried golden and crisp, then filled with a tangy lime-radish-cilantro salsa. A traditional Mexican street food you can make at home.

Matzo meal cookies with coconut and brown sugar, baked until rich brown and filled with jam centers. A Passover-friendly cookie with no flour, no eggs, no leavening.

Crispy golden seafood croquettes with a creamy, nutmeg-spiced filling rolled in bread crumbs and fried until crunchy. Freezer-friendly and served with tomato mayonnaise.

Serve this cream with your favorite cake, or for filling, creamy and tasty.

Easy Boston cream pie made the no-bake way: a split yellow cake layer sandwiched with silky vanilla pudding, then crowned with a glossy chocolate-cream topping spiked with almond extract.

Two-ingredient Grape-Nuts pie crust made with ground cereal and apple juice concentrate. No butter, no flour, and naturally low-fat. Works for pumpkin pie or any no-bake filling.

Basic bread stuffing with toasted bread cubes, butter-softened onions and celery, sage, and parsley moistened with turkey stock. The classic Thanksgiving stuffing that fills a 12 to 14-pound bird.

Homemade Chinese egg rolls stuffed with roast pork, shrimp, bean sprouts, mushrooms, and water chestnuts, fried golden and crispy. A classic appetizer with a crunchy shell and savory, textured filling.

Gooseberry curd made with fresh gooseberries, eggs, butter, and sugar cooked to a silky custard. A tart, floral fruit curd for filling tarts, tartlets, or spreading on scones.

Steamed open dumplings (siu mai) with ground pork, ham, ginger, and sesame oil in wonton wrappers. A classic dim sum favorite you can make at home with a simple steamer setup.