These handheld pies are a mighty fine way to enjoy steaming, gorgeous ribollita on the go. When made a day ahead and left to rest, the flavour improves immensely.

These visually stunning filo parcels are packed with uplifting goodness, ready to share.

Swap the classic Aussie beef pie for this winter delight. Maintain the crunchy golden crust but swap the gravy for dijon mustard and the beef for chunks of snapper fish.

Piping-hot hearty beef pies are the ultimate in comfort food.

Crispy pastry, creamy salmon and greens, this will soon become a regular favourite.

Indulge in this delicious tart complete with crumbly pastry, a creamy passionfruit filling and zesty orange mascarpone cream on top.

We all love lemon meringue pie and now you can give it a tropical twist with tangy lime and fragrant coconut.

Whether it’s a special birthday, family event or simply a mid-winter catch-up, sometimes we just need an excuse for a dinner party. So break out the silverware... this menu is sure to please.

The tangy chill of the sorbet cuts through the sweet, warm tarte tatin.

No matter what your age, a movie night is the perfect plan for a wet winter weekend. Stock up on your favourite films, make a nest on the couch, and turn out this movie-time treat.

A jalousie is a slatted window and gives its name to pies which have a pastry lattice top.

This recipe isn't fussy, just pure and simple beefy flavour with lashings of tart cheddar cheese for a bit of bite. This Kiwi staple makes a damn fine meal.

A winter weekend is the perfect time to try this substantial, warming slow-cook casserole. And for the younger members of the family, you can substitute the wine with chicken stock.

My artichoke tart packs a flavourful punch that the whole family will love.

Family Fave! A pie is the perfect way to feed the masses.

This is the kind of thing to whip up mid-week with inexpensive fish. Simple and satisfying.

By brushing the pastry with beaten egg yolk before baking, you will get a lovely golden crunch on the pie crust. Perfect pastry for a point scoring pie!

This easy dessert is a luscious mix of cream cheese, cherries, nuts and flaky filo pastry.

Share the taste-bud love with these fried potato sticks, covered in herbs and complemented with a spicy tomato salsa.

A vegetarian alternative to the traditional beef wellington, this recipe replaces the meat with fabulous field mushrooms ... which provide many of the nutritional benefits of meat, without the fat or the calories.

This light and easy tart is great finger food for your next party or family gathering. Or you can cut into slices and serve with salad for lunch.

A Sunday roast in a pie – this recipe will become a repeat hit with the family!

Warm savoury treats always go down well at a party, so make plenty or prepare ahead and freeze. These tartlets have a simple base, but the creamy feta and sweet-and-sour onions make them flashy and flavourful. Note

This dish was designed as part of a moveable feast for a family get-together on Mother’s Day. If you are lucky to have a sunny autumn afternoon, it could be eaten in a sheltered spot outdoors.

Keep the stack of remaining filo pastry covered with a damp cloth while you’re preparing the parcels, so it doesn’t dry out. Note

The pastry can also be made in the food processor. Place the flour, baking powder and butter in a food processor. Process until the mixture looks like coarse breadcrumbs. Add the egg and process until dough forms a ball. Wrap in plastic wrap and store in the refrigerator until required Makes 14 fingers Note

In this recipe we used frozen filo pastry sheets, available in 375g packets from supermarkets. Note

Thanks to the abundance of ingredients that were unfamiliar just a few years ago, the cook now has more options than ever when it comes to delighting the family with new flavours.

Sophie Gray’s pastry twizzlers make a tasty snack, a quick lunch or a light dinner

The adage that ‘cool fingers make light pastry’ is true, even when using the ready-made variety. Fill with sweet and tangy coconut and lime filling and this delectable afternoon snack is served.

An alternative is to cut filo widthways into 6 even-sized strips, making 18 smaller triangles. Makes 9 large triangles Note

500g frozen spinach, thawed and drained, can be used in place of fresh. Be sure to press out all liquid. Note

Red onions can be used, if preferred. Note

Orange Variation: Use orange juice instead of water or lemon juice in pastry base and finely grated rind of 1 orange in filling. Bake with orange slices on top or decorate with candied orange slices after cake has cooled. If preferred, prepare pastry in a food processor. Rest for at least 1 hour. Note

Strawberry cheesecakes

Make the profiterole mixture ahead of time, pipe it out and freeze on trays then seal the uncooked mounds in freezer bags. Thaw on trays and bake as for fresh. Note

This recipe also works well with shortcrust pastry. Note

To prevent shrinking, it is important to allow pastry to rest after lining pie dish. Note

This is a super brunch, lunch, supper or weekend picnic pie recipe. It’s made with all the goodness of spinach, layered with feta and baked with an egg custard, all enclosed in layers of golden filo pastry. Serve with a salad and you have a light and delicious meal. I use butter in between my […]

Shortcrust pastry can be used instead of puff pastry, if desired. Note

If preferred, substitute cinnamon sugar for caster sugar and cinnamon, available in spice section of supermarkets. Note

Try substituting fillings such as bolognese sauce, chopped baked chicken, stuffing or vegetables. Note

To give a firmer result, we used 600ml cream, not 700ml as instructed on pudding packet directions. Makes 8 Note

Tarts also look lovely baked in shallow patty pans. Note

If you use shortcrust pastry, bake at 220°C and increase the cooking time by 10 minutes. Note

Suitable to freeze. Not suitable to microwave. Note

A meal cooked with fresh seasonal produce is one of life's joys. We celebrate the bounty of summer with this flavour-filled dish

Sweet and savoury is a winning combination in this dish. It is all about balancing opposites. Crispy, light pastry encases a delectable bite size Mediterranean style treat.

Try filling these pastries with leftover cooked mince combined with peas. Makes 12 Note

Spicy chevups are also available. Note

When searing the beef, you can flame it with 1/4 cup of brandy, if you like, for an extra-special flavour. If the pastry is becoming too brown, simply cover it with foil. This will be necessary if you like your beef well done. Note

This curry oil is delicious and you can use this method to make flavoured oil out of a number of different ingredients.

Rather than simply reheating leftovers, I love to make a whole new meal that’s different to the original dish.

It’s time to enjoy the outdoors with friends and family. Julie Biuso shows how to create this perfect snack-sized dish

Keep the sheets of filo pastry under a damp tea towel to prevent them from drying out, and secure leftovers in plastic wrap. Note

Make extra filling and serve it as a dip or spread it on sandwiches. Note

Stuck for time? Pick up a jar of fruit mince at the supermarket Note

This recipe provides sufficient pastry to line a 23cm flan pan, 6-8 individual tart pans or 12 mini tart pans. Note

Known in its native Russia as koulibiac, this filling dish may also be made with brioche dough instead of puff pastry. Note

Suitable to freeze. Not suitable to microwave. Note

Not suitable to freeze. Not suitable to microwave. Note

This recipe can be made several days ahead. To refresh pies before serving, heat in a moderate oven until warm, about 10 minutes, then allow to cool. Suitable to freeze. Not suitable to microwave. Note

To poach an egg, bring a shallow saucepan of water to the boil. Reduce heat to a gentle simmer and add 2 teaspoons of white vinegar. Stir to create a whirlpool. Break egg onto a plate and slide into water. Cook for 3-4 minutes. Remove with a slotted spoon. Note

Uncooked pastry suitable to freeze. Not suitable to microwave. Note

Why enjoy one French classic for breakfast when you can combine two? These french toast croissants are filled with fresh slices of strawberry and strawberry jam for a fruity, oozing centre.

You could use fresh baby spinach. Saute in a little oil or butter until wilted before adding to pastry case. Note

It will take a little while for the syrup to soak in. Note

If you like a stronger blue cheese taste, use the whole 90g packet of creamy blue cheese. Note

Make fruit mince a week or so ahead of time. Store in a sealed of time. Store in a sealed jar. Turn the jar over from time to time. Make brandy butter by creaming 200g of softened butter with « cup icing sugar and ¬ cup brandy. If preferred, completely cover tarts by pressing edges […]

Use shallow patty pans, if preferred. Change the filling-try wilted spinach and feta, char-grilled vegetables and brie or caramelised onion and blue cheese. Note

If you don’t have a piping bag, snip about 2.5cm off the corner of a plastic freezer bag and pipe through this instead. Note