24 patsy recipes

These meat-filled pastries are the perfect appetizer for that upcoming Thanksgiving dinner with family. Just don't expect any leftovers!

Yeast pastry dough made with whole wheat and white flour for turnovers and pasties. Olive oil enriched, soft and pliable, and makes 30 squares ready for salmon, meat, or vegetable fillings.

Authentic Upper Michigan pasties filled with ground beef, potatoes, rutabaga, onion, and carrot in a tender, chewy suet crust. Cornish-style meat pies from the UP, just like the miners made.

Salmon and wild rice pasty filling with sauteed scallions, red bell pepper, garlic, and a sweet chutney accent. A creative twist on traditional hand pies.

Lou Pastis en Pott, the classic Languedoc potted meat: beef and pork slow-cooked in red wine with juniper, sealed under lard, and built up over weeks. Traditional French preservation cooking.

This recipe is healthier in fact is the mostly used recipe you choose but they are both original recipies cause I live in Bologna!!! From this recipe you t get out 2Kgs of ragù if you don’t need that quantity you could freeze it and can remain in the freezer of at least 2 months, here all housewifes do so.

Garlic curry burgers fold mild curry powder, fresh garlic, and sweet Vidalia onion right into the beef, with egg and evaporated milk keeping the patties tender on the grill. A spiced summer cookout twist.

Grilled burger topped with creamy guacamole and melted Monterey Jack cheese on a toasted bun. A simple Mexican-inspired twist on a classic hamburger.

Vidalia beef patty bakes a ground beef burger with sliced potato and sweet Vidalia onion in a buttered foil packet. A hands-off, one-serving campfire-style dinner.

Rancheros are stuffed burger patties filled with American cheese and Ortega chiles, double-dipped in buttermilk and cornmeal, fried crispy, and topped with an easy-over egg.

Raspberry Alaskas tuck fresh raspberries and vanilla ice cream inside crisp puff pastry shells, then cloak the whole thing in glossy meringue and flash it under high heat for a hot-and-cold dessert that hits the table the second it browns.

No-bake Halloween spider cookies made by stacking peppermint patties on butter cookies, then piping frosting legs and candy eyes. A spooky craft kids can eat!

Filipino ginisang ampalaya with bitter melon, pork, shrimp, and scrambled eggs in a savory patis sauce. A classic Pinoy ulam best served hot over steamed rice.

Flaky puff pastry shells filled with orange-scented cream cheese whipped cream and topped with cherry pie filling. A dinner party dessert that looks dressed up but takes 30 minutes.

Parisienne fruit tart layers crisp puff pastry with vanilla cream and bananas, glazes it with apricot, then crowns it with whipped cream, grapes, and pineapple. A showpiece French pastry from simple shortcuts.

Almost like a delicious Chinese stir-fry was topped with crispy phyllo pasty, which was quite good. Feel free to use your leftover turkey meat, replace the veggies with whatever you have on hand. The recipe is very versatile.