Savoury pies

Börek (also burek or byrek) is a family of pastries or pies made in the Middle East and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Börek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.

Khachapuri (; ) is a Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized khachapuri cheese), and sometimes eggs or other ingredients.

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, Portugal, other Southern European countries, North African countries, West African countries (where they are known as meatpies in Nigeria), South Asian countries, Latin American countries, and the Philippines. The name comes from the Spanish (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turno

Quiche ( ) is a French tart consisting of a pastry crust filled with savory custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is Quiche Lorraine, which includes lardons or bacon. Quiche may be served hot, warm or cold.

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Pirozhki (, ; ; see also other names) is the Russian name for baked or fried yeast-leavened boat-shaped buns with a variety of fillings in Russian and Eastern European cuisine in general. Pirozhki are a popular street food and comfort food. They are especially popular in countries with large ethnic Russian communities, and may also be found in other parts of the world.

Chebureki ( Cheburek) are deep-fried turnovers with a filling of ground or minced meat and onions. A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape. They have become widespread in the former Soviet-aligned countries of Eastern Europe in the 20th century.

pastry from Central Asia

A pasty () is a British baked turnover pastry, a variety of which is particularly associated with Cornwall and Devon, but has spread all over the British Isles, and elsewhere through the Cornish diaspora. It consists of a filling, typically meat and vegetables, baked in a folded and crimped shortcrust pastry circle.

traditional pasties from Karelia

meat pie with a crust or topping of mashed potato

Pirog (; , , ; ; ; , ; , ; ; Estonian: pirukas ): is a baked case of dough with either sweet or savory filling. The dish is common in Finnish and Eastern European cuisines.

Gibanica (, ) is a traditional pastry dish popular all over the Balkans. It is usually made with cottage cheese and eggs. Recipes can range from sweet to savoury, and from simple to festive and elaborate multi-layered cakes.

Peremech ( / pərəməç / pärämäç; , tr. beremes; ) is an individual-sized fried dough pastry common in Volga Tatar and Bashkir cuisines. It is made from unleavened or leavened dough and usually filled with ground meat and chopped onion. Originally, finely chopped pre-cooked meat was used as a filling, but later raw ground meat became more common. Alternatively, peremech can be filled with potato or quark.

Pastilla (, also called a bastilla or a North African pie) is a meat or seafood pie in Maghrebi cuisine made with warqa dough (), which is similar to filo. It is a specialty of Morocco, Algeria, and Tunisia, where its variation is known as malsouka. It has more recently been spread by emigrants to France, Israel, and North America. thumb|Poultry pastilla ornately dusted with powdered sugar and cinnamon

pie with a filling of meat

thumb|Uncooked salmon coulibiac A coulibiac ( ) is a type of pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. The pie is baked in a pastry shell, usually of brioche or puff pastry.

Khuushuur (; ) is a traditional Mongolian fried meat pastry. It consists of a circle of wheat flour dough folded in half around a filling of minced or ground mutton, sometimes beef, and pan- or deep-fried. The meat is seasoned with onion and salt; some cooks also add garlic and pepper. Versions containing potatoes, carrots, or cabbage are less common.

Echpochmak, ocpocmaq, ochpochmaq, ochpochmak, uchpochmak, oechpochmaq, uchpuchmak, ucpucmak or treugolnik (, , , ) is a Tatar and Bashkir national dish, an essential food in Tatar and Bashkir culture. It is a triangular pastry, filled with chopped meat, onion and potatoes. Echpochmak is usually eaten with bouillon or with tea.

Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. It is served either in an individual-size free-form wrapped shape, or as a larger pie that is portioned.

Cornish dish made of baked fish

A knish or knysh ( or , ) is a traditional food of Eastern European origin, characteristic of Ukrainian and Ashkenazi Jewish cuisine. It typically consists of a filling covered with dough that is baked or sometimes deep-fried.

thumb|Scaccia with tomato and scaccia with ricotta cheese and onion thumb|Scacciata Scaccia (: scacce), scacciata or schiacciata is a Sicilian stuffed flatbread. Scaccia is made with a very thin rectangular layer of dough, folded on itself three or four times. It can be stuffed with different ingredients, the more common variations are ricotta cheese and onion, cheese and tomato, tomato and onion, or tomato and eggplant, depending on location, taste, or season. It is baked and can be eaten hot or cold. Scacciata derives from the Sicilian word meaning to drive away, equivalent to the Italian wo

savory open pastry tart with a filling of egg, cream and bacon

savory pie filled with diced beef, diced kidney, plus fried onion and brown gravy

gourmet chicken-filled pirog in Russian cuisine

Fatayer (; ; ) are meat pies that can alternatively be stuffed with spinach or cheese such as feta or akkawi. They are part of Arab and Levantine cuisine and are eaten in Lebanon, Syria, Palestine, Jordan, Iraq, Egypt, Fatayer are also popular in Argentina, where they are considered a variety of empanada under the name (singular form ), and in Brazil, where they are known as ("closed sfihas", singular form ).

Qutab, or Gutab is a traditional dish in Azerbaijani, Turkmen and Turkish cuisine, made from thinly rolled dough that is filled with a variety of ingredients and cooked briefly on a convex griddle called a saj. This versatile and popular dish comes in many variations, with fillings ranging from savory meats, herbs, and pumpkin to more unconventional ingredients like minced sheep intestines. Usually served as an appetizer and comes in a small size. Some regions of Azerbaijan and Turkmenistan make larger versions where qutab then acts as a main course.

pie with potatoes and buckwheat

snack pie

pastry that contains various fillings

thumb|Inside of a , featuring its sweet, mildly spicy sauce|117x117px A '''' is a Bolivian type of baked empanada, a type of turnover. are savory pastries filled with beef, pork or chicken mixed in a sweet, slightly spicy sauce containing olives, raisins, ají, potatoes and sometimes egg. Vegetarian are sometimes available at certain restaurants. Salteñas'' are filled with a juicy gelatin-based stew that is solid when prepared, but melts when they are baked; the pastry is hard and sweet, not like other empanadas.

Sklandrausis (: sklandrauši; Livonian dialect: sklandrouš, from Curonian: sklanda – 'fence-post, wattle fence, slope, declivity'; , : sūr kakūd), žograusis (: žograuši) or dižrausis (: dižrauši) is a traditional Latvian dish of Livonian origin. It is a sweet pie, made of rye dough and filled with potato and carrot paste and caraway.

type of meat pie

British meat pie

hand-sized meat pie often consumed as a snack

Tourtière () is a French Canadian meat pie dish originating from the province of Quebec, made with minced pork, veal or beef and potatoes. Wild game meat such as bear or venison is sometimes used. It is a traditional part of the Christmas réveillon and New Year's Eve meal in Quebec. It is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada all year long. Contrary to popular belief, the name "tourtière" is not derived from its filling, which is erroneously believed to originally have been the "tourte"—the French name for the passenger pigeon now extinct in Nor

Pastrmajlija (), also rendered as Pastrmalija (), is a Macedonian bread pie made from dough, cheese, eggs and meat. Pastrmajlija is usually oval-shaped with sliced meat cubes on top of it. Varieties use smoked or dried pork and poultry meat, while others use eggs, lard, sheep cheese, kashkaval, mushrooms and spicy pickled pepper. Its name is from the word pastrma, meaning salted and dried mutton, sheep or lamb meat (cf. "pastırma"). The Macedonian digital dictionary calls it "pastrmalija".

type of savory pie, often with meat

Sarburma, also known simply as ' among Crimean Tatars and as pierekaczewnik' among Lipka Tatars, is a traditional meat pie in Crimean Tatar cuisine. In Crimean Tatar language means "to wrap" and "to curl". Its name among Lipka Tatars comes from the Russian verb "to roll up." Nowadays, it is a widespread snack in Crimea, neighbouring regions of Ukraine (), and in Turkey (). In Poland it is a distinctive cuisine of the Lipka Tatars, and is registered under the name pierekaczewnik in the European Union and United Kingdom as a Traditional Speciality Guaranteed. The main ingredients are traditional

common British pie

Trinidadian fast food dish

British meat pie

Deep-fried stuffed yeast dough from Szczecin, Poland.

French dish

pie with the main ingredient being fish

Haleva or haliva ( ) is a fried dough turnover filled with either potatoes or Circassian cheese, and well known popular dish in the Circassian cuisine.

Canadian multiple-layer pizza baked in a pot or cake pan

Zelnik is a traditional pastry eaten in Bulgaria and North Macedonia. It is composed of layers of thinly-rolled leavened wheat flour dough, or possibly phyllo pastry, filled with various combinations of sirene (a white cheese), feta cheese, eggs, sorrel, browned meat, leeks, spring onions and/or rice. In winter, the filling traditionally includes pickled cabbage, from which the dish derives its name ("cabbage" in or , in ). Bulgarian zelnik could be made also with various wild and cultivated leafy greens like collard, lettuce, orache, rumex, Chenopodium album, spearmint and many others. Zelnik

meat pie and soup dish associated with Adelaide

savoury dish from Vaiais, Switzerland, involving potatoes, vegetables and fruits baked with cheese in a pastry similar to a tart

vegetable pie

Lörtsy () is a thin, half-moon shaped pastry originally invented in Savonlinna, eastern Finland. It can be made with a variety of fillings; the most common ones are either a savoury meat filling or a sweet apple filling.

French Canadian dish

Polish food dish

A carimañola, also called caribañolas, yuca fritters, or pastel de yuca, is a traditional fried food commonly found in the Caribbean coastal regions of Colombia and Panama. It is made primarily from yuca (cassava) dough, which is stuffed with ground beef, shredded chicken, or cheese, and then deep-fried until golden and crispy. Carimañolas are typically eaten as a breakfast item, snack, or appetizer.

Jambons (from French 'ham'; , ) are square pastries filled with cheese and chunks of ham. They are a deli item popular in Ireland. The product emerged during the 1990s as part of a broader movement towards "food to go". The multinational bakery company Délifrance says that it adapted and launched the jambon as a new product in the Irish market in 1997.

pie prepared with chestnuts as a primary ingredient

Hornazo () is a Spanish meat pie eaten in the provinces of Salamanca and Ávila. It is made with flour and yeast and stuffed with pork loin, spicy chorizo, and hard-boiled eggs.

A '''''' (, literally "meat pie") is an everyday Finnish food sold in supermarkets and often available ready-to-eat as street food. It is a form of savoury pie or turnover made from doughnut dough and filled with a mixture of minced meat and cooked rice and cooked by deep frying. It does not resemble a traditional English or American meat pie or turnover because it is made of doughnut mix and is deep fried. They are usually bought ready-cooked and are simply reheated in a microwave oven.