Before baking pasties, brush the tops with a little whisked egg to produce a golden glaze. Make ahead: Cook pork mixture a day ahead. Cover, then refrigerate. Note

Sink your teeth into these delicious bolognese pastries, complete with a flaky, golden crust and a warm, hearty beef filling.

Make ahead: Make filling up to three days ahead. Cover, then refrigerate. Note

Make ahead: Cook slice up to 4 days ahead. Store in an airtight container in the fridge. Note

To make vegetarian, use 250g mashed firm tofu instead of chicken, and swap fish sauce for soy sauce. Don’t overfill dumplings, as some fillings expand during cooking. Note

To freeze, cut cooked gozleme in half. Wrap individually in foil, then in two layers of plastic food wrap. Label, date and freeze for up to 2 months. Thaw in fridge overnight. To reheat: Thaw gozleme; brush with oil. Cook in a large frying pan over moderately high heat for 1-2 minutes each side or […]

Lumpy custard? To fix, push custard through a fine sieve. Make ahead: Bake pastry a day ahead. Store in an airtight container. Assemble the mille-feuille just before serving. Note

Cover pie with foil if browning too quickly. Note

Swap parmesan for 120g fresh ricotta. Note

Makes 6 You’ll need 2 passionfruit for this recipe. You can use canned passionfruit pulp if fresh is unavailable. You’ll find tartlet cases in the bakery aisle of the supermarket. Note

Stand filo pastry at room temperature for 1 hour before using. Note

Makes 8 Note

We used Pink Lady apples, as they hold their shape during cooking. If using an ovenproof frying pan, don’t remove cooked apple. Top with pastry, then bake. Note

You’ll need 4 large rhubarb stalks. If pastry is a little dry when processing, add 2-3 teaspoons chilled water. Butter temperature: Use chilled butter in pastries and crumbles. For cakes, biscuits and slices, use butter at room temperature. Note

We used a frozen vegetable mix comprising peas, carrots and corn. Note

Warm, hearty and packed full of goodness, this tasty bolognese and meatball pie is the ultimate comfort food. Serve it up for your family - we guarantee they'll all love it.

We used a frozen vegetable mix of com, carrot and broccoli. Note

Use puff pastry instead of butter puff. To deep-fry, add oil to 8cm deep. Note

You’ll need to process 4 slices of day-old white bread to make 1 3/4 cups breadcrumbs. Buy fresh ricotta at the deli counter. Don’t use smooth ricotta (sold in tubs); it has a higher moisture content. Note

Make custard using custard powder and milk. Note

Cover filo pastry with a damp tea- towel to prevent it drying out. Use a combination of fresh ricotta and fetta in the filling. Note

Use a vegetable peeler to shoe zucchini into long thin ribbons. Note

Add grated lemon or orange zest for extra flavour. Try drizzling stars with melted white chocolate. Note

Make ahead: Cook tart a day ahead and serve cold. Freeze pastry case for 10 minutes before cooking; this gives a crisper result. You can use char-grilled eggplant instead of roasted peppers. Note

The basil pesto recipe will produce 3/4 of a cup. You will only need 1/4 cup of the pesto for this recipe. You could use 1 cup grated pizza cheese instead of feta and parmesan. Note

Make these an hour or two ahead of time and chill, covered until ready to bake. Replace banana with other fruit of choice, such as pear, apple or berries. Note

It is important that mince is cooked through completely to destroy any bacteria. Note

Allow beetroot to drain on kitchen paper before arranging on tart to prevent excess ‘bleeding’ of juices. Note

Bake blind by lining pastry cases with baking paper. Fill with dried beans, rice or pasta. Continue as directed. Note

You will need 1 3/4 cups of sliced fennel. Remove any pips from preserved lemon before chopping. If unavailable, you can use lemon juice and grated lemon rind instead. Note

Chicken, spinach and feta parcels

Makes 32 Note

Macadamia filo tarts with caramelised pineapple

Chocolate and irish cream custard tart brought to you by Woman's Day

The case and filling may be made the day before – top with meringue just before serving. Note

Melt chocolate in a microwave-safe bowl on medium (500) power, in 30- second bursts, stirring after each burst, until melted. Note

If you prefer sweeter tarts, use frozen sweet puff pastry or make your own sweet shortcrust. Note

This freezes well, so for easy serving, cut in wedges and wrap and freeze as portions. Note

Bake blind by lining cases with baking paper. Fill with uncooked rice or dried beans. Bake as directed. Note

MAKES 30 Brush entire surface of filo sheets with butter. If preferred, try walnuts or pecans in place of the macadamias. Note

This vegetable and feta mixture is also delicious tossed through prepared couscous. Note

Fill tarts with custard just before serving. Note

You can replace orange with lemon or lime. Note

You can also make these cases using soft tortillas in place of the filo pastry. Spray with oil and press into the holes in the muffin pans. Make the cases in advance, but don’t fill them until you’re ready to eat or they’ll go soggy. Note

Baby spinach or frozen spinach may be used in this recipe in place of fresh – remember to remove any excess liquid from frozen once thawed. Note

If making ahead, cover with plastic wrap and chill to prevent pastry from drying out. Note

When deep frying, so not fill your pan more than about half way. Note

Soak kidneys in water for five minutes to reduce the odour. Note

If liked, this quiche can be made in a 23cm quiche pan. Bake for 35-40 minutes. Note

Sprinkle pastry with sesame seeds after brushing with the egg, if you like. You could also omit the pastry and serve filling with mashed potato and steamed vegetables. Note

To blind bake, put rice, dried beans or pastry weights in pastry shell, then bake as directed. Store cooled filling in a jar to re-use. Note

Any dry red wine can be used in this recipe, if preferred. This recipe is suitable to freeze but not suitable to microwave. Note

Baklava is a rich, sweet pasty made of layers of filo filled with chopped nuts and held together with honey syrup. The perfect afternoon treat with a hot cup of tea or strong coffee.

These freeze well. Make them small for great finger food. MAKES 6 Note

Makes 20 You can make these ahead of time, cover with plastic wrap and chill until required. Bake when ready to serve. Note

If you are short on time, buy prepared pastry tart cases from your local supermarket or food specialty store. Note

MAKES 8 Note

Placing patty pans on hot trays will help to cook the base of the tarts. You can use berries in place of the cherries and any sort of nut you like. Store cooled tarts in an airtight container. Note

This is a great way to use up leftover roast chicken. Note

Cornflour stabilises the custard so it won’t split over high heat. Note

Before combining the filling ingredients, place ricotta in a sieve to drain for 10-15 minutes. If preferred, cut into 1cm pieces, for great finger food. MAKES 16 Note

In place of fish, try using prawns or a combination of seafood like a marmara mix. Note

Make a simple raita with 1 cup natural yoghurt, 1/2 grated cucumber and a handful of chopped mint leaves. If you have professional baking beads, use them in place of dried beans or rice. You can use a frozen peas and carrots mix, omit the carrot and increase the quantity to 2 cups. Note

Try different filling, such as wilted spinach and feta, chopped char-grilled vegetables and brie, or caramelised onion and blue cheese. Note

This delicious filling can also be used with shortcrust pastry. Note

Warm jam on high in microwave in 10 second bursts, stirring until easy to spread. Note