5,151 pastie recipes

English muffin with ham, tomato, and basil pesto baked under a garlic cream cheese topping. An open-face brunch bite with crisped edges and a fresh homemade pesto drizzle.

Classic French apple tarte Tatin with Granny Smith apples caramelized in a skillet and topped with buttery homemade pastry. A stunning upside-down dessert with deep golden caramel.

Aushok are Afghan spinach-filled dumplings made with egg roll wrappers, served with garlicky yogurt, tomato korma sauce, and a coriander-spiced beef sauce. Three bold sauces, one unforgettable bowl.

Antipasto pasta salad with salami, provolone, garbanzo beans, olives, and mushrooms in a lemon-garlic-basil dressing. A make-ahead party dish that gets better as it chills.

Blueberry streusel cake with a tender buttermilk base topped with fresh berries and a cinnamon-nutmeg crumble. A one-pan bake with a crumbly, spiced topping over juicy blueberries.

This summer appetizer is a great starter of the meal, they are so easy to make, and they are so delicious, also they are very handy to pick up, so great serve them at a party.

Curly noodle dinner with ground beef, ramen noodles, stewed tomatoes, and corn. A budget-friendly one-pot meal in 25 minutes that feeds 2-3 with just 4 pantry ingredients.

No-cook sun-dried tomato and olive pesto with pine nuts, fresh parsley, shallots, and garlic. A bold, savory alternative to traditional basil pesto.

Strawberry punch made with frozen strawberries in syrup, pink lemonade, orange juice, and ginger ale. Four ingredients, no booze, ready in 5 minutes for a crowd of 32.

Double chocolate cake doughnuts made from scratch with unsweetened chocolate and buttermilk, then fried and topped with cocoa icing. Rich, cakey, and worth the overnight chill.

Spring is coming and one of the first vegetables of spring is asparagus. Wrapped with a crispy phyllo pastry spiked with thyme then topped with cheese really takes this main dish up to the next level.

Versatile vegetable tortellini filling with spinach, rosemary, and a creamy flour-milk binder. Use fresh or frozen veggies and freeze portioned filling for up to 3 months.

Sweet and tart with the perfect flake-to-crunch ratio. It's all about the butter pats.

Mushroom Bolognese with finely chopped shiitake and button mushrooms in a thick tomato sauce. A hearty, low-fat vegetarian pasta sauce with deep umami flavor and meaty texture.

Fettuccine Florentine with prosciutto, spinach, and Parmesan in a rich heavy cream sauce reduced until thick. A five-ingredient Italian pasta that's luxuriously simple.

Classic fettuccine Alfredo sauce with just butter, cream, and Parmigiano-Reggiano. Four ingredients, 30 minutes, and a plate of pure Italian indulgence.