Sweet and Savoury Hand Pies

Empanadas are a very popular street food in many parts of Latin America, with each country putting its unique spin on the savoury turnovers. The Argentine version of these pastries is made with a wheat flour dough and filled with seasoned ground beef, green olives, and hard-boiled eggs before baking till golden.

These hand pies are the perfect grab-and-go freezer meal. Whip up a batch this weekend and stash in the freezer for healthy lunches and super-quick weeknight dinners.

Anna’s handheld version of a rustic Italian dessert made with fresh summer berries has a beautiful woven pastry top so you can see the delicious fruit filling. For an extra dash of pizzazz, dust with icing sugar before serving.

Satisfy your craving for flavourful Indian curry on the go with these delightfully golden pies, filled with creamy sauce and tender chicken.

Whoever said road trip food was boring must have never met these frosted raspberry hand pies, which are stuffed with fresh raspberries and apples. Their individually sized portions make them as easy to eat as they are delicious.

Flaky dough surrounds plump and juicy tiger shrimp, tomato sauce and a touch of cheese in these traditional Brazilian hand pies. Perfect as an appetizer or snack, or whip up a batch for lunch.

Whether served as an appetizer or as a main, spanakopita is always a good choice. Anna gives these savoury pastries a special twist — finely grated lemon zest is incorporated into the spinach-feta filling.

Broccoli and chicken are smothered in a creamy sauce, and cooked into a delicious and adorable hand-held pies. Whip up a batch for the week ahead, or for your next dinner party as they’re sure to be a hit with both adults and kids alike.

This dessert finger food can be made days or weeks in advance of your dinner party or holiday celebration — just fry them up after the big meal and you’re good to go.

Skip the packaged toaster pastries and make a batch of these fun baked turnovers. It’s the perfect treat for both kids and the kid at heart.

Following a trip to Croatia, Anna got right to recreating one of her favourite new baked treats. She makes her burek with homemade phyllo pastry, and fills it with a pressed dry cottage cheese mixture.

Whether you make the pastry from scratch or opt for the store-bought stuff, these scrumptious mini versions of the Québécois classic will be devoured fast.

Khachapuri is a Georgian-style bread made with a special dough and filled with a mix of cheeses. To turn one of these cheesy delights into a hearty breakfast, crack an egg on top and bake until set.