5,151 pastie recipes

Sour cream pastry dough made in the food processor with flour, cold butter, salt, and sour cream. Supremely flaky and tender, ideal for galettes, hand pies, empanadas, and sweet or savory tarts.

Sweet pastry dough (pate sucree) made in a food processor with butter, sugar, flour, and egg. A rich, tender, forgiving tart crust that's ideal for lemon tarts and fruit flans.

Lentils and spaghetti tossed with sauteed kale, ham, cumin, and red pepper flakes in chicken broth. A hearty, high-protein pasta loaded with greens and earthy lentils.

Lasagna roll-up filled with cottage cheese, cream cheese, garlic, and Parmesan, baked in a cream of tomato sauce with oregano. A fun twist on classic lasagna.

No-cook spaghetti with raw tomato sauce, fresh basil, garlic, and extra-virgin olive oil. Served at room temperature, this Italian summer pasta is ready in 40 minutes.

Special lard-based pastry dough for tourtieres (French-Canadian meat pies). A flaky, tender crust that rolls out easily and handles beautifully. Makes enough for multiple pies.

Easy oil pie crust with just four ingredients and no butter to cut in. This no-chill pastry rolls out fast for any single-crust pie.

Homemade potato gnocchi, pillowy basil-flecked potato dumplings made from mashed potato and just enough flour to hold. Boil them a few minutes until they float, then toss with your favorite sauce.

Pumpkin ravioli stuff fresh egg pasta with a Parmesan, amaretti, and nutmeg pumpkin filling, then toss in browned butter. Northern Italian Mantua-style autumn pasta with sweet-savory crumbs.

Crispy drop doughnuts made with mashed potatoes and sour cream, fried golden and rolled in sugar. The potato keeps them impossibly moist inside while the outside shatters. Makes 3 dozen in under an hour.

Baked doughnuts made with Bisquick, applesauce, and yogurt for a lighter twist on a classic. Finished with a sweet almond glaze, these skip the deep fryer but keep all the golden, nutmeg-spiced flavor.

Fresh mango salsa with red peppers, cilantro, and garlic pulsed in a food processor, then tossed over chilled rice vermicelli. A bright, no-cook summer pasta dish.

Fontina, mushroom, and pancetta lasagna layers a ricotta-spinach filling, rosemary-scented mushrooms, and a tomato-porcini-pancetta sauce under melty fontina and Parmesan. A rich, make-ahead Italian centerpiece.

Baked spaghetti Florentine layered with spinach, cottage cheese, and mozzarella in a lattice design. A vegetarian pasta bake that looks as gorgeous as it tastes.

These small pockets bring the amazing flavor, they are handy and tasty.

Cold or warm noodles tossed in a Chinese tahini sauce with sesame oil, soy sauce, rice vinegar, chili paste, and fresh ginger. Nutty, spicy, and ready fast.