Best enjoyed outdoors. On a rug. In the sun.

The nutty taste of roasted white chocolate brings a whole new element to these sweet Italian pastries.

The type of pie that tastes like you've spent all day in the kitchen but can be made in a fraction of the time.

“Filled pastries have a very long history in the Middle East,” says Joseph Abboud. “The original, sanbosag or sanbusaj, became samosa in India, sambousek in Lebanon and sambusa in Ethiopia, to name a few. Börek, which are a great snack, are another.”

Like a custard tart, but with a refreshing tang.

A Persian-inspired dish of braised duck with walnuts and pomegranate forms the filling for this ultra-comforting fillo pie.

Think of this as step up from a good old-fashioned glazed-fruit tart.

Tasmanian farmer Paulette Whitney shares a recipe for chicken pie with an easy rough puff pastry that's worth mastering - it's guaranteed to get you out of many a tight spot.

The bold flavours of goat's cheese and black olives make a delicious base for a simple shortcrust tart.