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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 80 recipes in total:
| Algerian Tart Pastry Origin: Algeria | Libyan Pastry Origin: Libya | Rich Shortcrust Pastry Origin: British |
| American Shortcrust Pastry Origin: American | Oatmeal Pastry Dough Origin: British | Rich, Sweet, Shortcrust Pastry Origin: British |
| Balmoral Tartlets Origin: Scotland | Oil Pastry Origin: British | Rough Puff Pastry Origin: British |
| Basic Pastry Origin: English | Pâte a Pâte (French Butter Pastry) Origin: France | Savoury Shortcrust Pastry Origin: British |
| Cheese Pastry Origin: British | Pâte a Tartlettes (French Tartlet Pastry) Origin: France | Savoury Suet Pastry Origin: British |
| 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 |
| Dulse and Kipper Tray Bread Origin: British | Pâte Sucrée II (French Flan Pastry II) Origin: France | Sweet Flan Pastry Origin: British |
| Fari Masa Origin: Niger | Pâte Sucrée III (French Flan Pastry III) Origin: France | Sweet Gluten-free Shortcrust Pastry Dough Origin: British |
| Filo/Phyllo Pastry Origin: British | Paest Royall (Royal Pastry) Origin: English | Sweet Shortcrust Pastry Origin: British |
| Fish-stuffed Dough Balls Origin: British | Pastai Mam (Mum's White Pastry) Origin: Welsh | Sweet Shortcrust Pastry Dough Origin: British |
| Flaky Pastry Origin: British | Pastry Cheesecake Crust Origin: British | Sweet Suet Pastry Origin: British |
| Flaky Pastry II Origin: British | Phthois (Pastry Rounds) Origin: Roman | Tart Pastry Origin: British |
| Flamiche (French Yeasted Flan Pastry) Origin: France | Phyllo Pastry Origin: British | The Perfect Pastry Origin: British |
| Fork-mix Pastry Origin: British | Pie Crust Origin: English | Traditional Flaky Pastry Origin: British |
| Gluten-free Shortcrust Pastry Dough Origin: British | Plunderteig (German Pastry) Origin: Germany | Tray Bread Lorraine Origin: British |
| Greek Sour Cream Pastry Origin: Greek | Potato Shortcrust Pastry Origin: British | Ukrainian Sour Cream Pastry Origin: Ukraine |
| Hot Water Pastry Origin: British | Prince Albert Millefeuille Pastry with Strawberries Origin: Monaco | Vanilla Pastry Origin: British |
| Hot-water Crust Pastry Origin: British | Puff Pastry Origin: French | Venetianisches Gebäck (Venetian Pastry) Origin: Germany |
| Hungarian Strudel Dough Origin: Hungary | Puff Pastry II Origin: British | Walnut Pastry Dough Origin: British |
| Irish Rich Pastry Origin: Ireland | Puff Pastry, Alternate Method Origin: British | Wholemeal Pastry Origin: British |
| Krostule (Dalmatian Pastry) Origin: Croatia | Rich Cheese Pastry Origin: British | Zimi gia Filo Pitas (Greek Olive Oil Pastry for Pies) Origin: Greece |
| Lemon Pastry Dough Origin: British | Rich Herb Pastry Origin: British |
Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
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.
When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...