street-food: List of pies, tarts and flans

Evidence: 100 • authority: 72

This is a list of pies, tarts, and flans. A pie is a baked dish which is usually made of a pastry dough. Pies can be made from two pieces of pastry dough, known as a base and a top; or just a top, or just a base, and can contain fillings of various sweet or savory ingredients. A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savory, though modern tarts are usually fruit-based, sometimes with custard. Flan, in Britain, is an open pastry or sponge case containing a sweet or savory filling. A typical flan of this sort is round, with shortcrust pastry. The croustade, c…

Evidence: 57 • authority: 72

Pastry is various unleavened doughs, often enriched with fat or eggs. The dough may be called pastry dough. Common pastry dishes include börek, pies, tarts, and turnovers. In North America, the term pastry is used for sweet baked goods made with dough, however, it is generally used colloquially to describe all sweet baked or fried goods. This usage is a modern term, as historically, as per The American Heritage Dictionary, the term was similar to that used in British and Australian English. Items like croissant and Danish pastry may look like puff pastry (one of the types of pastry dough) but are made with a leavened dough, called Viennoiserie, and are described by some as a meeting point b…

Evidence: 57 • authority: 72

Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. A sweetened version – using butter – is used in making spritz cookies. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard, shortening, butter or traditional margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of butter and lard are used to make the pastr…

Evidence: 44 • authority: 72

Filo (Greek: φύλλο; [ˈfilo]) or yufka (Turkish: [jufˈka]) is a very thin unleavened pastry dough used for making baked goods. Filo-based products are made by layering many sheets of filo brushed with oil or butter; the pastry is then baked. The paper-thin form of modern filo was developed in the Ottoman Empire by the 15th century. During this period, it became the foundation for a variety of sweet or savoury pastries, such as baklava and börek, which further diversified in shape over the centuries. Commercially manufactured filo became widely available in supermarkets during the 1970s.

Evidence: 44 • authority: 72

Puff pastry, also known as pâte feuilletée, is a light, flaky pastry, its base dough (détrempe) composed of wheat flour and water. Butter or other solid fat (beurrage) is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer. This produces a laminated dough. During baking, gaps form between the layers left by the fat melting; the pastry is leavened by steam from the water content of the fat as it expands, puffing the separate layers. The pastry layers crisp as the heated fat is in contact with its surfaces.

Evidence: — • authority: 72

Pastry/Pastries is a North American term for sweet baked goods made with a dough with a high fat content, however, is generally used colloquially to describe all sweet baked or fried goods. This usage is a modern term, as historically, as per The American Heritage Dictionary, the term was the similar to that used in British and Australian English. It is probable that the North American term comes from the French Pâtisserie, which not only describes the bakery that makes the products but the products themselves. This include cakes, desserts and sweet pastry based products, which are made by a pastry chef, which in France is called a pâtissier. Le Cordon Bleu believe that is how the liberal m…

Evidence: — • authority: 72

Pierogi ( pirr-OH-ghee; Polish: [pjɛˈrɔɡʲi] , sing. pieróg [ˈpjɛruk] ) are filled dumplings made by wrapping unleavened dough around a filling and cooking in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato and tvorog cheese, sauerkraut, ground meat, mushrooms, fruits, or berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both. Dumplings under the name pierogi are a traditional Polish dish, holding considerable culinary significance in Poland. The recipe itself dates back to at least 1682, when Poland's first cookbook, Compendium ferculorum, albo Zebranie potraw, was published. Pierogi are also…

Evidence: — • authority: 72

Sweet potato pie is a traditional dessert pie originating in the Southern United States. It is often served during the American holiday season, especially at Thanksgiving and Christmas, in place of pumpkin pie, which is more traditional in other regions of the United States. It is made in an open pie shell without a top crust. The filling consists of mashed sweet potatoes, evaporated milk, eggs, sugar, and spices such as cinnamon, ginger, and nutmeg. The baked vegetal custard filling may vary from light and silky to dense, depending on the recipe's ratio of sweet potato, milk and eggs.

Evidence: — • authority: 72

A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (pecan pie), fruit preserves (jam tart), brown sugar (tarte au sucre), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie). Savoury pies may be filled with meat (as in a steak pie or a bacon and egg pie), eggs and cheese (such as quiches or British flans), or a mixture of meat and vegetables (pot pie or Corned beef pie). Pies can be made from two pieces of pastry dough, known as a base and a top (also known as a two-crust or double…

Evidence: — • authority: 72

Savory spinach pie is a pastry eaten throughout Greece, Bosnia and Herzegovina, and Turkey. Of Greek origin, this pastry’s filling is made of chopped spinach (sometimes chard) and usually feta or white cheese, and egg.

Evidence: — • authority: 72

An apple pie is a fruit pie in which the principal filling is apples. It generally has shortcrust pastry both above and below the filling; the upper pastry may be solid or latticed (woven of crosswise strips). The bottom or pastry base may be baked separately (known as "blind-baking") to prevent it from getting soggy. Tarte Tatin is baked with the pastry on top, but this is served the opposite way round with the fruit exposed. First recorded in the 14th century in England, apple pie recipes are now a standard part of cuisines in many countries where apples grow. Apple pie is a significant dessert in many countries of Europe, Canada, Australia, New Zealand, and the United States. Due to a gr…