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You can also browse the following types of baking recipes:
| Recipes for Baking | Biscuit/Cookie Recipes | Breads | Cake Recipes |
| Cheesecakes | Recipes for Pastry and Pie Dough | Pie and Tart Recipes | Pizza Recipes |
Alphabetical list of pastry and pie dough recipes follow (limited to 100 recipes per page). There are 86 recipes in total:
| Algerian Tart Pastry Origin: Algeria | Lemon Pastry Dough Origin: British | Rich, Sweet, Orange Shortcrust Pastry Origin: British |
| American Shortcrust Pastry Origin: American | Libyan Pastry Origin: Libya | Rich, Sweet, Shortcrust Pastry Origin: British |
| Balmoral Tartlets Origin: Scotland | Oatmeal Pastry Dough Origin: British | Rough Puff Pastry Origin: British |
| Basic Pastry Origin: English | Oil Pastry Origin: British | Savoury Shortcrust Pastry Origin: British |
| Basic Yeast Dough Origin: British | Pâte a Pâte (French Butter Pastry) Origin: France | Savoury Suet Pastry Origin: British |
| Cheese Pastry Origin: British | Pâte a Tartlettes (French Tartlet Pastry) Origin: France | Shangi with Cottage Cheese Origin: Russia |
| Cheese Pastry Dough Origin: British | Pâte Brisée (French Shortcrust Pastry) Origin: France | Shortcrust Pastry Dough Origin: British |
| Chocolate Pastry Origin: British | Pâte Frolle (French Almond Pastry) Origin: France | Smoked Fish Dough Balls Origin: British |
| Choux Pastry Origin: France | Pâte Frolle II (French Almond Pastry II) Origin: France | Smoked Sea Trout and Leeks Baked in Tray Bread Origin: British |
| Classic Quiche Pastry Origin: France | Pâte Moulée (French Raised Pie Pastry) Origin: France | Strudel Dough Origin: Austrian |
| Corn Flakes Pie or Cheesecake Crust Origin: British | Pâte Sucrée (Sugar Pastry) Origin: France | Suet Crust Origin: British |
| Cottage Cheese Pastry Dough Origin: British | Pâte Sucrée (French Flan Pastry) Origin: France | Suet Pastry Origin: British |
| Curly Dock Seed Crackers Origin: American | Pâte Sucrée II (French Flan Pastry II) Origin: France | Sweet Flan Pastry Origin: British |
| Dulse and Kipper Tray Bread Origin: British | Pâte Sucrée III (French Flan Pastry III) Origin: France | Sweet Gluten-free Shortcrust Pastry Dough Origin: British |
| Fari Masa Origin: Niger | Paest Royall (Royal Pastry) Origin: English | Sweet Shortcrust Pastry Origin: British |
| Filo/Phyllo Pastry Origin: British | Pastai Mam (Mum's White Pastry) Origin: Welsh | Sweet Shortcrust Pastry Dough Origin: British |
| Fish-stuffed Dough Balls Origin: British | Pastry Cheesecake Crust Origin: British | Sweet Suet Pastry Origin: British |
| Flaky Pastry Origin: British | Phthois (Pastry Rounds) Origin: Roman | Tart Pastry Origin: British |
| Flaky Pastry II Origin: British | Phyllo Pastry Origin: British | The Perfect Pastry Origin: British |
| Flamiche (French Yeasted Flan Pastry) Origin: France | Pie Crust Origin: English | Tortenboden (Basic German Tart Crust) Origin: British |
| Fork-mix Pastry Origin: British | Plunderteig (German Pastry) Origin: Germany | Traditional Flaky Pastry Origin: British |
| Garlic Dough Balls Origin: British | Potato Shortcrust Pastry Origin: British | Tray Bread Lorraine Origin: British |
| Gluten-free Shortcrust Pastry Dough Origin: British | Prince Albert Millefeuille Pastry with Strawberries Origin: Monaco | Ukrainian Sour Cream Pastry Origin: Ukraine |
| Greek Sour Cream Pastry Origin: Greek | Puff Pastry Origin: French | Vanilla Pastry Origin: British |
| Hot Water Pastry Origin: British | Puff Pastry II Origin: British | Venetianisches Gebäck (Venetian Pastry) Origin: Germany |
| Hot-water Crust Pastry Origin: British | Puff Pastry, Alternate Method Origin: British | Walnut Pastry Dough Origin: British |
| Hungarian Strudel Dough Origin: Hungary | Rich Cheese Pastry Origin: British | Wholemeal Pastry Origin: British |
| Irish Rich Pastry Origin: Ireland | Rich Herb Pastry Origin: British | Zimi gia Filo Pitas (Greek Olive Oil Pastry for Pies) Origin: Greece |
| Krostule (Dalmatian Pastry) Origin: Croatia | Rich Shortcrust Pastry Origin: British |
Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.
Beans are a classic storage food and have been a staple of the human diet for millennia. In recent decades, however, we have forgotten just how useful and versatile beans are. Here is a brief description of the importance of beans, with two classic bean recipes for you to try.
Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.