Incredibly Delicious Pies from America and Around the World:

Perfect Pies From Around The World

Pies, packed with flavorful fillings and coated in pastry, are among the most satisfying kinds of cuisine, and they may be found in a variety of shapes around the world. From Greece's spinach-filled spanakopita to Australia and New Zealand's portable meat pies, we've compiled a list of the best pies from around the world for everyone to sample.

Borek, Various Locations

Borek, also known as byrek, is an Ottoman-era dish that has been around for centuries. This savory pie is hugely popular in the Balkans, the Middle East, and Central Asia. It is produced by rolling out dough, usually filo, and then loading it with a variety of ingredients. In Albania, where it is a popular street snack, it is typically stuffed with minced beef, cheese, or spinach and eggs.

Saskatoon Berry Pie, Canada

Berry-filled pastries can be found all over the world, but this Canadian pie is truly unique. This simple meal, which originated in the Canadian Prairies, is stuffed with a mouthwatering filling of the country's native Saskatoon berries, which are similar in taste and shape to blueberries, as well as loads of sugar, lemon juice, and corn flour. It pairs best with a large drizzle of cream or a scoop of ice cream.

Butter Pie, England

This pie's humble origins can be traced back to 19th-century Preston, in the English county of Lancashire. At the time, the city's Catholic community fasted on Fridays, refraining from meat and drink; therefore, to keep mealtimes interesting, they devised a wonderful meat-free dish. This double-crusted pie, covered on top and bottom, was typically filled with potatoes, onions, and butter. Also known as Friday pie or Catholic pie, it is still available in shops, cafés, and restaurants across the city. Paul McCartney even addresses it in his song "Uncle Albert/Admiral Halsey."

Vlaai, Netherlands:

Vlaai, a sweet pie from the Netherlands' southernmost province of Limburg, combines a bread-style dough and a fruity filling, which is typically made with cherries, apricots, or plums. It is available in several variations, including a lattice-style cover, a full pastry cloak, and a crumble-like topping composed of sugar and butter. Its origins are unclear; however, it is considered to date back to the 12th century. Whatever its origins, the first vlaai shop appeared in Amsterdam in 1986, and its popularity soared.

Egyptian goulash, Egypt:

The term 'goulash' may conjure up images of a steamy bowl of stew, but these classic Egyptian pies could not be more different from the soupy Hungarian favourite. In truth, Egyptian goulash (also known as phyllo meat pies) are flaky, bite-sized packages filled with minced beef and crisp filo dough. Traditionally baked in a large casserole, they are mildly seasoned with a fragrant blend of paprika, cilantro, and allspice.

Kreatopita, Greece:

This simple pork pie is particularly popular on the Greek island of Kefalonia. Recipes vary by household, but kreatopita is often cooked with at least two types of meat (generally lamb and pork). Before being placed between sheets of filo pastry, the meaty mixture is seasoned with herbs and spices such as oregano and cinnamon, and blended with Carolina rice, a soft white grain cultivated in Serres, northern Greece. Made to be shared, the dish is frequently offered as part of a mezze nibbling platter.

Pepper steak pie, South Africa:

The pepper steak pie, a hearty dish originally made by the country's Muslim Cape Malay community, has a unique place in South African hearts. The steaming hot filling, made with meat, veggies, and a thick gravy seasoned with powdered black peppercorns, is enclosed in a golden puff pastry casing. It's a comfort food masterpiece that's well worth tasting, whether you get it from a bakery or make it yourself.

Pork pie, England:

This traditional English pie is produced by enclosing chopped pork with pig gelatine before encasing it all in hot water crust dough. This unusual pastry, which is hard and thick, dates back to Medieval times, when it was employed to keep meaty fillings fresh for longer. Pork pies are generally served cold, either alone or with chutneys and mustard on the side, and they are still a popular dish in British pubs and restaurants today.

Empanada gallega, Spain:

If you enjoy little, handheld empanadas, you'll love this large, sharing pie. The empanada gallega, a Spanish delicacy from Galicia, has a long history, with written recipes dating back to the seventh century. The pie was historically eaten on pilgrimages, with the dough helping to keep the filling fresh throughout the voyage. Fast forward to now, and the classic meals with meat or fish with peppers and onions remain popular.