pies-and-pastries

Apricot jam spread over pastry, topped with a mix of butter, sugar, and egg. Baked (Acton 1845)

Ground almonds with butter, sugar, eggs, rosewater and mace. "Bake these in little tins, in cold butter paste." (Moxon 1764, Mrs.B)

Filling of butter, sugar, egg yolks and candied orange (Eaton 1822).

Alternate layers of cooked apple slices and angelica in syrup (Eaton 1822).

Puff pastry pasties containing apple, white Lancashire cheese and sage.

Filling of apple slices with whole sultanas and sweet spices. Served with custard. Known from school dinners from c1977, and more recently as a popular desert a...

Sweetened apple pulp with butter, yolks and whole egg, lemon, in small pastry cases, baked (Mrs.B)

Shortcrust pastry Swiss-type roll filled with diced apple and sugar, cut into rounds, laid flat, coated with butter and golden syrup and baked.

Apple slices with lemon and sugar baked under a paste crust. The crust removed and cut into portions, hot spiced ale (nutmeg and cinnamon) poured over the apple...

Sweet pie filled with sliced apple, most often Bramley, with sugar and a sweet spice such as nutmeg, cinnamon etc. Usually only lightly baked. Served with cream...

Double-crust apple pie served with a slice of cheese.

Chicken pieces in broth with bacon, hard-boiled eggs and herbs under a shortcrust lid. (J.Salmon, etc)

Open shortcrust base filled with stewed apricots, possibly with crushed apricot kernels, in egg custard, baked.

Case filled with stoned apricot halves (Mrs.B, etc)

Argleton appears on many maps as a town near to Ormskirk in South Lancashire, yet Argleton does not exist and its presumed location is merely a field.

Pie of boiled artichokes with spices. Known at least since Gent.Delight 1653.

Large, rectangular pork, or pork and veal, with jelly, loaf-form tin-baked pie in hot water paste. Sliced and served cold.

Shortcrust base filled with mix of mashed hard-boiled egg with candied peel, butter, sugar and whole egg. Baked.

Individual shortcrust pastry bases filled with asparagus in egg custard.

Chopped bacon and onions in a folded suet pastry pasty, steamed.

Roly-Poly of shredded bacon, often with onion and sage rolled inside suet pastry and steamed.

Pie filled with boiled orange peel in a syrup of reduced orange juice with sugar (Huswife 1594)

Milk with almond, almond, sugar, butter and eggs boiled with semolina. Poured into paste-lined dish and baked (Mrs.B)

A speciality of the Derbyshire town of Bakewell, generally taken to be the origin of the now better-known Bakewell Tart. Puff pastry base, coated with jam and a...

Shortcrust pastry base covered with red jam and filled with dense almond-flavoured wheatflour egg sponge mixture, baked, with a thin topping of toasted nuts, wa...

General term for pastries based on the Bakewell Tart form of open shortcrust base covered with a fruit paste (jam, lemon curd, coconut fondant, apple puree) and...

Folded turnover-style small pasties of sweetened soft paste, filled with sweet mincemeat.

Double shortcrust pie filled with sliced apple, dried fruit, brown sugar and sweet spices. Described by our correspondent Alex Bray (2017) as "Absolutely delici...

Hand-sized oval puff-pastry cases well-filled with spiced currants. particularily associated with the bakers Brown's.

Any of several sweet desserts consisting of bananas and soft toffee (made with caramelized condensed milk); originally and chiefly a flan of shortcrust pastry f...

Open tart filled with sugared barberries. Known in many earlier cookbooks including 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822), 'English...

Old term for pastry crust made with yeast, or 'barm' (Walsh 1859). This became a very short-lived food fad as part of the USA 'Superpyramid Eating Program' of t...

A pie of gobbets of mixed soft and unusual meats in a savoury sauce. Most receipts include small chicken, young pigeon, sweetbread, lamb's testicles, coxcombs a...

A suet pastry roll filled with meat savoury (such as shredded bacon or minced beef) and sweet ingredients (such as apple or currants). Most traditionally steame...

Shortcrust base filled with baked set custard with dried fruit, sweet spices and peel.

Double crust or dished top-crust pie containing beef chunks stewed in ale, possibly with onion but no, or few, vegetables.

Tall double-crust pie containing dry minced beef without gravy, usually with an open, or partly open, top.

A pasty made with whole, not, as is more usual, diced, beef. A whole beef joint encased in pastry.

Beef in gravy, often with minced onions, in a suet pastry case, steamed.

Beef Wellington is a type of Beef Joint Pasty, made with a whole meat piece in pastry, rather than the chopped meat of the much more popular Cornish-type Pasty....

Stew of beef chunks etc, topped with crumble mixture with cheese, baked (British Food Trust)

Blackberries with sugar, sweet spices and sherry under a shortcrust paste.

Hard cakes distributed annually as part of the 'Biddenden Dole'. Each cake bearing the image of two females, said to be the conjoined sisters Eliza and Mary Chu...

Individual pastry tart cases filled with a sweet confection of mashed potato with butter, sugar, egg, lemon and dried fruit, baked.

Filling of apple slices and whole blackberries.

Pastry base with filling of whole blackberries under a lid made of interlaced pastry strips.

From 'The Only True Mother Goose', 1833

Suet pastry rolled around scraps of meat and vegetables, typically minced liver and bacon with onion. Steamed (White 1932, etc).

Open shortcrust pastry base with a sweet cake-like filling very rich in dried fruit, usually of round form about 1in thick. The top decorated with icing or a la...

Pastry of flour, butter, sugar and egg, flavoured with almonds and lemon peel. Rolled, and formed into thin S-shapes. Baked.

Individual basket shapes formed from Brandy Snap batter. Often filled with fruit and cream.

Girdle cakes with cheese sandwiched between. Known from Richard Heslop's 'Northumberland Words' of 1894.

Old loaf, hollowed out, buttered and baked crisp. Filled with meat or vegetables. Known from 'Food in England' by Dorothy Hartley (Hartley 1954).

Suet pastry pasty filled with chopped bacon, onion and potato. Steamed.

Suet pastry pasty containing chopped pig liver with bacon and herbs, steamed.

Double puff pastry pie with rabbit, cheese, macaroni and cream (J.Salmon, Hutchins 1967, etc)

Small pieces of swan meat with sugar and spices under a shortcrust lid.

Individual double shortcrust pie, light baked, filled with thinly sliced potato with butter, salt and pepper, sometimes with a small admixture of cheese and/or ...

Individual shortcrust open tarts filled with mixture of butter, whole egg and dried fruit with vanilla, cream and brown sugar, baked.

Open shortcrust base filled with thinly sliced apples in a butterscotch sauce or custard.

Shortcrust pastry base filled with a set confection of custard or thickened milk with butter and caramelised brown sugar. Top often decorated with whipped cream...

Open shortcrust base filled with custard lightened with whisked egg-whites and flavoured with cardamom, baked.

Grated carrot with sugar and spices, set with crumb or egg, in a pastry case.

Dished pie of fried onions and chicken meat with milk and parsley under a shortcrust lid, baked. When cooked a thick mix of sour cream and beaten egg is poured ...

Open shortcrust tart, filled with confection of cream cheese, sugar, yolks, lemon, dried fruit and cream with firm-whisked egg whites. Baked.

A form of pie, said by 'Food in England' by Dorothy Hartley to be; "very curious. It is mentioned by many old writers and I found it still made in Leicestershir...

Open flan case made with oats and wheat flour paste. Filled with egg, cheese and onion mix, baked. Said by J.Salmon to be a specialty of Yorkshire, but not know...

Half-round folded pasty, usually with plain shortcrust case, filled with sliced onions and cheese, often with potato.

Now most usually a double shortcrust pie filled with sliced onions in a cheese sauce, often with potato.

Shallow, open egg pie with cheese and onion.

Potato slices in a cheese sauce, often thickened with potato flour.

Curd cheese mixed with sugar and whole eggs, in shortcrust base, baked. A form of Pudding Pie

Rolled oats, grated vegetables, fat and cheese formed into a c1ins thick slab. Lightly baked and cut into rectangles.

Sweet pasties formed from c5 inch shortcrust pastry rounds, filled with stoned cherries and sugar. Folded over, baked and sprinkled with sugar.

Sweet pie filled with whole cheries in juice, often with a small admixture of other fruit, but with no spicings. (Hammond 1819, Eaton 1822, etc).

Open shortcrust pie of cooked onions in savoury custard. This 'Cheshire' version is distinctive in that it has no potato, meat or cheese - the principal flavour...

Double-crust puff pastry pie containing pork with apples, butter and sweet spices (Glasse 1747, etc). Bradley 1728 adds diced potato.

Double-crust tray-bake pie filled with softened cake crumb with fruit and spices.

Pastry case filled with confection of almonds, sugar, egg and lemon, topped with stiff egg-white, baked. A precursor to Lemon Meringue Pie

Shortcrust base filled with thin layer of jam-like custard made from egg, ground almonds, sugar and butter, topped with meringue.

Dished pie of rabbit portions under a suet pastry crust.

Very tiny pies, known from late medieval times (c1390) up to the early 17th Century. Probably similar to the modern Whist Pie.

Now usually a double shortcrust pie with chicken and ham pieces, usually in a white sauce.

Double shortcrust pie with chicken pieces and mushrooms, now usually in a white sauce.

Filling of chicken meat with bacon, herbs, crushed captain's biscuit, and milk (Soyer 1845)

Almost invariably now with a filling of substantial chicken chunks in a cream sauce, rarely with any vegetables.

Chicken pieces, often with with ham and mushrooms. (White 1932, etc)

Choux pastry fingers, typically 6ins long, split and filled with whipped cream, topped with chocolate fondant icing.

Circular plain shortcrust casing, about 4 diameter and ½in thick, well filled with currants stewed with sugar and butter, the surface pricked or slashed, very l...

A type of pasty made by piling a circle of paste with a chopped mixture of cooked liver, bacon, and herbs (sometimes with apple or mushrooms) topped with cheese...

Usually an open shortcrust-base tart of sliced apples with cinnamon.

A distinctive form of hand-raised growler pie filled with minced meat. A thinner crust than other hand-raised pies with a distinctive dished top. A specialty of...

A suet roll filled chopped bacon and onion, baked in the oven.

Small squares of thin puff paste folded over a filling of chopped apple with dried fruit, brandy and almonds to form a triangular pasty. Baked. Strewn with suga...

Coconut-flavoured custard in a thin pastry. Known since Rundell 1807.

Codlin (sour apple) pieces with sugar, pastry lid over (Eaton 1822).

The word 'coffin' originally just meant 'casing' and appears in many English cookbooks before about 1600 as the word for a pie crust. See; Battaglia Pie, Blackb...

Sheet of puff-paste, cheese and raw onion grated over with diced bacon, another sheet of paste pressed on top, baked (White 1932)

Two layers of pastry with bacon or ham between.

Congress, or Congress Curd, tarts are pastry cases filled with a confection containing ground almonds, or, occasionally, other ground material such as ground ri...

Rabbit or hare filled with a rich stuffing of bread, fruit, herbs and spices. Known from several early sources, the version given here from Robert May 1660 is b...

Open shortcrust base, coated with jam and filled with mixture of cornflakes, fat and sugar syrup.

Circle of shortcrust pastry, typically 8 to 16 ins diameter, 1/8 to ¼ ins thick, heavily filled with uncooked chunks of meat and/or vegetables with pepper and s...

Dough of mashed potato with fat such as butter or lard and currants. Formed c1ins thick. baked or fried. Given in 'Food in England' by Dorothy Hartley (Hartley ...

Sweet potato with fruit and sparrow brains. The phrase "to provoke courage" is almost certainly a euphamism for presumed aphrodisiac qualities.

Baked puff pastry pasty containing sweet mincemeat. Folded into a triangular shape, glazed, marked with three slits or lines on the top and sprinkled with sugar...

Commonly a dished pie of cowheel pieces stewed with beef, or beef stock and vegetables, most traditionally under a suet pastry crust, but other forms are known.

Crushed cowslip blossoms in egg custard, baked (Lady 1677)

Batter of the weight of one egg in butter, sugar, flour and ground almonds with soda. Poured over 1lb cherries and baked.

Sandwich of two roughly heart-shaped sweet puff pastry biscuits, similar to palmiers, with whipped cream and jam between.

Moulds lined with ground almond pastry, filled with custard and decorated with redcurrant jelly (White 1932)

Puff pastry strip rolled into a spiral cone, typically c5ins long, sprinkled with sugar and baked. Filled with whipped cream.

Tiny, spherical, c1½ins diameter, very light, soda-raised egg batter cakes, split and filled with buttercream.

Sweet puff pastry rectangles, typically 2ins by 3ins, forming a sandwich with whipped cream and fruit or jam, usually topped with icing or sugar dust. Commonly ...

Crittens, the small pieces of meat strained from lard when it is melted, with crumb, fruit and spices, baked in a hot-water case.

A type of apple turnover.

As Northamptonshire Clanger, but filled with bacon at one end and jam at the other, twisted in the middle and baked (Hutchins 1967)

Double-crust pie made by placing filling on a sheet of, usually flaky, pastry, covering it with a smaller piece of pastry and then and folding the lower part up...

Thick wheatflour batter, very strongly raised with soda or yeast or both, griddle-cooked, usually within a ring, to form a disc, typically 4ins diameter, ¾ins t...

Shallow double-crust pasty filled with currants and citrus peel, often soaked in rum.

There are three distinct dishes known as 'Cumberland Pie' - the traditional Cumberland Game Pie dating back to the 18th Century, and intermediate form of the ea...

Soda-raised wheatflour dough with butter and cream, rolled thin, baked on a griddle and cut into squares. Served hot, split open with butter (White 1932, etc)

Very shallow double-shortcrust pie filled with a mixture of chopped dates, butter, sugar, ginger and rum.

Yorkshire Curd Tart

Folded-over disk of paste containing dark fruit stewed in butter with sweet spices.

Cake made using custard as an ingredient. Either using made custard as the wetting agent in a cake mix, or cake baked with a layer of custard in place.

Originally a 'custard' was a kind of open pie containing an egg-set confection, often with meat or fruit, such as the ancient Crustard or Doucette. The word der...

Open shortcrust base filled with set custard, usually topped with a slight sprinkle of nutmeg, baked.

Usually made with whole, stoned, damsons in sugar (Mrs.B)

Small open crust tarts filled with a semi-set confection of milk with spices and fruit (Austin 1440)

Pie with spiced mutton and fruit in hot-water paste. As late as Radcliffe 1822 it was described as; "This curious pie, formerly of great fame."

A shallow, open pastry case of hard hot-water paste filled with a pudding confection, baked. Once a speciality at the annual Deddington Fair held on November 22...

The Denby Dale Pie is a huge communal meat and vegetable pie baked to commemorate special occasions, with a rule that each pie must be larger than the last. It ...

A type of Trunk Pie - a very large (3lbs +) raised pie of hot-water shortcrust filled with a variety of meats, served cold.

Dished pie of sliced offals and meat, most traditionally calf's head with sliced brains, tongue and sweetbreads, with bacon, vegetables and sliced hard-boiled e...

Grated carrot with flour, fruit, egg, milk, sugar and spice, baked (Walsh 1859) . See also: Carrot Cake

Dough of mashed potato with flour, dried fruit, sugar and butter, formed into a large thin round and baked (Hartley 1954, etc)

Shortcrust tart with filing of crab meat with cream cheese and egg, garnished. Served cold. Known only from J.Salmon

White wheatflour dumplings with apple.

Described in 'A Dictionary of obsolete and provincial English' by Thomas Wright (Wright 1857) as "a type of sweet-herb pie", an alternative spelling of Doucette

Open sweet egg custard tart with minced white meat such as pork or veal. Known to have been served at Henry IV's coronation banquet in 1399 (Austin 1440, etc)

Very soft soda-raised white wheatflour buns with egg, formed into c3ins diameter flatted spheres and fried, sometimes flavoured with cinnamon. Filled with jam o...

Very soft sweet wheatflour batter, traditionally raised by yeast but more commonly using soda, forced though a ring-shaped former into hot fat. Sprinkled with s...

Batter infused with lemon and bay, baked in a pastry-lined dish. Compare with Doucette

The original source of this receipt isn't known. Can you help? raise an issue on GitHub

Dished pie with a filling of meat chunks, most traditionally of rabbit, with vegetables, under an unusual shortcrust lid which extends part way down the sides o...

A pasty of onion, chicken and spices.

Known as a desert dish from the bill-of-fare for the Hull Luncheon Club for July 10 1925.

Round flaky pastry rolled into a circle, well-filled with currants stewed with sugar, butter and sweet spices, formed up into a bag and turned over to make a bu...

Usually an open shortcrust base filled with beaten whole egg with chopped bacon, baked.

Open shortcrust base filled with seasoned cheese and whole egg, baked. Known at least since AW 1591

Open shortcrust base filled with seasoned beaten whole egg, sometimes with chopped vegetables, baked.

Lighltly-baked pie of hard boiled egg with fruit. Hannah Wooley's receipt from 1677.

Filling of whole elderberries with sugar.

Open pastry case containing successive layers of buttered boiled rice and jam. Baked (Mrs.B). An apple dish of the same name is known in Scotland.

Pigeon joints with rump-steak and ham under a puff crust (Mrs.B, whose stepfather was clerk to Epsom Racecourse)

A variant of the better-known Fruit Layer Pudding. Any shredded meat mixed with onions, sauce, seasonings, etc, layered c1in thick onto suet pastry followed by ...

A form of Lumber Pie filled with meatballs of veal with spices, plus veal sweetbreads, button mushrooms, egg yolks, coxcombs (Bradley 1728).

A tiny spherical titbit (OED). A Whet, or Subtelty. Early references are to spheres of light sweetened pastry, a later receipt (Huswife 1594) is of minced mutto...

Open shortcrust base made with cornflour, covered with a layer of jam, topped with meringue, baked. Very widely reported in newspapers and magazines from the 18...

Double-crust pie filled with bacon, apples, sugar and sage.

Double-crust pie filled with bacon, onions and apples in thickened cider.

Pie filled with bacon and apple, often also with onion, potato, sugar and sweet spices.

Pie of sliced bacon, potato, onion, apple and sultana.

Pie with figs, spices, treacle and other fruit, a traditional Mid-Lent or Mothering Sunday treat. Especially associated with the towns of Blackburn and Burnley ...

Sweetened plain pastry with raisins typically rolled to c½ inch thick and cut into c4 inch squares. This uses an old meaning of the word 'fig' for a speck, as i...

Puff pastry base topped with the pulp of cooked sharp apples mixed with butter, sugar, whole eggs, citrus peel, nutmeg and breadcrumbs, baked. (J.Salmon)

An apple turnover - known from 'WD Parish's 'Dictionary of the Sussex Dialect' (1875).

Open pastry cases filled with a confection of milk, sugar, egg yolks and ale, baked and then sprinkled with sugar (Austin 1440)

Pork and cheese pie. The name may be associated with 'flaumpaump', meaning an odd mixture.

Flead is the inner fatty membrane of a pig, also called flear or leaf. It is shredded and mixed with flour and water, rolled c1in thick, cut into shapes and bak...

General, hilarious, term for any pastry filled with currants or raisins, such as Spratley Cake (qv).

Open puff pastry case filled with custard of milk, sugar, butter, ground rice, infused with bay. Sprinkled with currants and baked.

Form of pasty, commonly filled with cheese and onion, possibly also with pork or beef. Made with an oval of paste folded across the narrower width, giving a foo...

Tiny pasties, made from a sheet of very thin paste "of the bignesse of your hand", edges damped and folded over fillings such as bone marrow with ginger or peel...

General term for a pie made without meat, for the Friday fast. A vegetable pie. Wooley 1672 has green beets, ginger, currants and butter.

Like many everyday articles 'fried cakes' appear, from news reports, to have been so commonplace, especially from the North West counties in the 19thCent, that ...

A fruit pasty. Rectangular or semi-circular pasty, usually of puff paste, well-filled with fruit (apple, cherry, etc) puree Edges knife-sealed, not crimped, wel...

Long, rectangular-formed hot-water crust pie filled with salted spiced chopped pork (sometimes with chicken). Usually cut when cold into slices for sale.

Usually a raised hot-water crust pie filled with game meat pieces in jelly.

Usually a shortcrust double crust (or top crust) pie filled with assorted game pieces with onion and vegetables in gravy. It is usual for small joints (rabbit, ...

Boiled fowl pluck, in a crust on top of beef steak (Glasse 1747, Eaton 1822, Francatelli 1852, etc)

Nowadays gingerbread is most usually a form of biscuit made with a proportion of oats, but many makers follow the older form of a softer, more bread-like, produ...

Figures of men made of gingerbread pressed into wooden moulds, baked and gilded, commonly sold at fairs up to the middle of the nineteenth century. The 'Chelmsf...

It was formerly the custom of the City of Gloucester to present a pie of Lampreys caught in the River Severn to the reigning monarch at Christmas. This custom w...

Open shortcrust tartlet lined with raspberry or apricot jam and filled with a batter of egg, butter, sugar, ground rice and ground almonds. Baked. (Source appea...

Said in 'Suffolk words and phrases' by Edward Moor (1771-1848) (Moor 1823) to be a form of cake or pie with a crimped crust, a particular speciality of Stratfor...

Goose pie has been a very grand dish, often made with a bind-baked hot-water crust, highly decorated, and filled with a bird stuffed with another bird and that ...

An open tart with a filling of whole gooseberries and ample sugar. Although this dish is known and repeatedly mentioned from the 17thCentury up to the present d...

Open shortcrust base filled with ground almonds, nutmeg and cream plus spinach to colour. Known at least since Woolley 1677.

Open tart with filling of sliced greengages with sugar (Soyer 1845, etc).

A general term for any form of cake made on a flat griddle.

Ground rice boiled in milk with eggs, cream, butter, sugar, lemon and nutmeg baked in puff-paste "you may prick in it candid lemon or citron if you please", (Mo...

Evaporated milk whisked with dark Muscovado sugar, poured into pastry case and baked until semi-set. Particularly associated with school dinners in Kent during ...

Most usually coarsely chopped ham pieces, often in a cream sauce, in a double puff pastry case.

"A pudding made upon the bones of a shoulder of mutton, after the flesh is taken off" (OED)

Similar to the Lardy Johns of Sussex, but larger.

A sponge cake baked with a layer of apple slices and apricot jam in the centre. Known only since J.Salmon.

Hare pie us usually a top-only crust dished pie made with very rich ingredients, often including sweet spices and fuit such as dates or redcurrants.

Bilberries, often with sliced apple, in a double-crust pie.

Filling of diced heart and kidney, said to by J.Salmon to be a Shropshire specialty.

Soft soda-raised dough of flour, milk or cream and either eggs or lard mixed with a generous quantity of currants, baked about ¾ inch thick.

Green herbs, boiled, pressed dry and chopped, batter poured over, a top crust above and baked (Eaton 1822).

Pork scraps, such as hock or rib meat, with sliced potato, onion, stock and herbs baked in a dish the sides and part of the base of which are lined with suet pa...

An open-baked pie containing a filling of potatoes and an onion and leek mixture, covered with cheese.

Form of coarse gingerbread known at least since a note by of July 1803 by the poet Percy Bysshe Shelley, who, the present-day Horsham Gingerbread Company tell u...

Typically, a salted paste of flour, hot water and lard in the proportions 2:2:1 by weight, which needs be kept hot while working. Bakes to a hard crust for savo...

A batter which, on cooking, seemingly impossibly, separates by itself into a lower pastry layer with a flavoured custard on top.

Open shortcrust base filled with strongly lemon-flavoured whole egg mixture, baked.

Small, shallow (c 3ins diameter, ½ins deep) sweet shortcrust open base filled with fruit jam and baked.

Beef chunks, often with oysters, in suet pastry (Acton 1845). A form of Steak Pudding

Filling of currants and almonds in butter and sugar.

Cooked shapes such as knots, rings or S-shapes, of rich pastry (eg, flour, butter, sugar and egg) with flavourings such as almonds, lemon, peel or, in the earli...

Pastry covered in very thick layer of mixed preserves, custard over, strewn with lemon-peel and sugar. Baked (Walsh 1859, etc)

Folded round of very thin flaky pastry containing grated cheese with cayenne pepper.

Seasoned kidney in suet paste, boiled. "A steak pudding is made in the same way." (Eaton 1822).

Boiled capon in a mutton-and-veal broth with cream and rich fruit and nut flavourings, including almonds, 'chess-nuts', raisins, dates, orange, sack and sugar.

Open shortcrust base filled with mix of cream, cream cheese, egg yolks, orange water, nuts and ginger folded into stiff egg-whites. Baked

Original Receipt in 'The Accomplish'd Lady's Delight In Preserving' (1677) by Hannah Woolley (Wooley 1672)

A meat pie, the composition of which is best judged from the following story, repeated in many early 19th Century works, and here from 'Rambles in Western Cornw...

A lamb and apple pie.

Mixture of apples, white Lancashire cheese and sultanas baked in an elongated flaky-pastry case with many slots cut across the surface.

Open shortcrust tart filled with egg custard made with ground almonds and lemon, baked.

Small square cakes of soda-raised white wheatflour with currants sugar and lard. Similar to the, larger, Hampshire Lard Cake

Pie-dish lined with sliced beef with bacon, filled with stuffed larks, stock.

Open shortcrust base filled with savoury custard with chopped leeks and peas.

Stewed leeks and bacon under a shortcrust paste with a hole. When near-cooked, whole egg and cream poured in to form a custard.

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Tall, hot-water paste pie filled with chunks of cooked pork and bacon with sage. Often decorated on the top or with flutes up the sides (Francatelli 1846, Hutch...

Sugar, butter, egg, lemon and (often) ground almonds in a pastry base, baked (Moxon 1764, Eaton 1822, etc)

Now usually individual open shortcrust bases filled with lemon curd.

Shallow open shortcrust base filled with a set custard made with ground rice (often citrus flavoured) and topped with dried fruit and ground nutmeg. Served cold...

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Puff pastry filled with apple pulp with whole egg, butter, lemon, cloves and cinnamon, baked.

The organs fried before wrapping in paste. Essentially a more recent version of 'Umble Pie'. "A few herbs is a variation" (Soyer 1845)

Chopped liver with lard in a suet-pastry case (Glasse 1747, Walsh 1859, etc)

Individual square of flaky pastry topped with a soft confection and jam, top strewn with shredded coconut, found in London bakers since c1990.

Individual pie of the sort traditionally sold in London pie shops - shallow plain shortcrust with minced beef filling in gravy, low to medium bake.

A pie of gobbets, usually of meat, in highly-seasoned savoury custard.

Individual puff pastry tarts filled with a soft confection, usually with citrus and almond flavours.

A seasoning mix for pork pies - 2lbs white pepper to ½oz cloves, 1oz nutmeg, 1oz coriander.

Plain or puff pastry base, covered with jam and then with lemon custard thickened with breadcrumbs, baked (Mrs.B, Walsh 1859, etc)

Shallow blind-baked shortcrust base covered in red (usually raspberry) jam and a thick layer of set custard. Topped with coconut flakes. The receipt given by Mr...

Puff pastry base coated in jam (or candied fruit) and filled-up with rich 'Marlborough' custard made with added butter and sharp shredded fruit such as lemon or...

Mix of butter, sugar, breadcrumbs, eggs and marmalade, in an open case, baked.

Pasties of meat marrow with fruit or vegetables, fried (Family Guide 1747). Digby 1669 adds shredded spinach.

Double-crust apple pie, the filling enhanced with breadcrumbs, with sweet spices, or with honey, dried fruit etc.

Oysters with chopped meat, often beef, though Moxon 1764 uses veal kidney, usually under a puff-paste.

Most usually potato chunks with red meat mince in a plain shortcrust case, with little gravy. One of the most popular of snack pie forms.

General term for pie made with a mixture of ingredients, commonly meat with apple.

Bacon with apple and sweet spices under a shortcrust cover.

Apple chunks with any cold meat, fatty bacon, ginger and seasonings under a shortcrust cover.

Kidney, apple, potato and onion under a shortcrust cover.

Pie with veal, bacon and larks. Not the same dish as Melton Mowbray Pork Pie

A Melton Mowbray Pork Pie

Open shortcrust base, covered with jam and filled with sweetened vegetable marrow and whole egg mixture with sweet spices.

Small shortcrust case filled with sweet mincemeat and usually dusted with sugar. Open or closed, often decoratd on the top. A winter treat. Now almost always ro...

Tarts of sweet mincemeat with added sugar, citrus, yolks and butter; topped with meringue (Acton 1845)

Filling of minced beef, usually with gravy and onions. Commonly a shallow plate pie.

Sweet mincemeat wrapped in very thin pastry.

Curd cheese with eggs, sugar, almonds and sweet spices in a stiff pastry case (WM 1658).

'Food in England' by Dorothy Hartley (Hartley 1954) reports from her correspondent Mrs Loudon that in some parts of Leicestershire and Staffordshire raised hot-...

A very low-bake double-crust pie of sweetened white pastry filled with whimberries (wimberries, bilberry, whortleberry or winberry) often with apple. Top crust ...

Mushrooms, often with other flavours, steamed in a suet case.

Mushroom, onion, basil, white Lancashire cheese and breadcrumbs wrapped in very thin plain shortcrust pastry or in flatted white bread, baked.

Filling of mutton pieces with currants, raisins, sultanas, sugar, mixed peel, lemon, nutmeg, cinnamon, pepper, salt and rum under puff paste. This receipt is pr...

Dish of mutton and turnip chunks in gravy, usually with a puff paste top.

Now usually with a filling of minced mutton and onion.

Approx. 1ins thick square pie with a filling of soaked bread or cake crumbs with dried fruit and sweet spices, baked. The dish does not seem to be associated wi...

Suet pastry covered in diced beef and onions, rolled-up Swiss fashion, sealed at the ends and steamed.

Plain white wheatflour dumplings, boiled with stew or in gravy (Acton 1845, etc).

Suet pastry topped pudding filled with pork sausage meat, chopped bacon and onion with sage and sugar, steamed. Served at the traditional start of spring plough...

Flaky pastry made by rolling out shortcrust, smearing it with fat and sprinkling with sugar and dried fruit. Cut into squares and baked.

Sweet shortcrust pastry base filled with a custard made from eggs, cream and treacle or golden syrup, baked.

Dished pie of mutton with dried fruit, sugar, wine, citrus and sweet spices under a pastry lid.

Open shortcrust base layered with raspberry jam and an egg, coconut and golden syrup mixture.

Pastry base filled with mixture of curd cheese with sugar, egg, almonds and sweet spices, baked, associated with Oliver Adams bakery in Towcester

Soft soda-raised wheatflour dough made with fat and milk, with currants, cut into small rounds and baked on a flat girdle. Served hot, split open with butter.

Breadcrumbs with nuts, suet and bone marrow, sugar, cream and egg, flavourings. Baked in puff paste (Walsh 1859)

Dough balls of white wheat flour, with lard, currants and sugar, raised with either baking powder or yeast, shallow fried. Also known in a flattened form.

Alternative name for Cornish Pasties, from the Cornish 'Hoggan', especially associated with military slang (1948   E. Partridge 'Dictionary of Fo...

A raised pie with a gooseberry and brown sugar filling in a sweetened hot water shortcrust pastry case formed into a distinctive, pleated, shape.

Filling of layered apple and onion, sometimes with bacon or potato. Covered with pastry and baked. Known from several 18thC sources, including The London Art Of...

Usually a suet pastry strewn with, or filled with, onions and steamed.

Open tart of 'Orangeadoes' - sugared peel-on oranges.

Puff pastry base filled with apricots in rich custard, baked and then topped with whisked egg whites with sugar, either as meringue or as an unbaked snow.

Tray-baked cake of a shortcrust base covered with jam and filled with a dense fruit sponge, usually including cherries and ground nuts. Sugar or icing threads o...

Filling of boiled, mashed parsnip with honey, ginger, spices, lemon and yolks. Open, or with a lattice top. Hartley 1954 suggests decorating with primroses; "A ...

Partridge pieces, usually with beef and often with mushrooms and herbs, in a suet pastry case, steamed.

Thin puff paste spread with jam and topped with more paste. Edges sealed and baked (Acton 1845)

Small double-crust pie, identical in form to Whist Pies - moulded oval base c3ins diameter, 2ins high - but made with shortcrust rather than hot-water pastry, f...

Blind-baked sweet shortcrust base filled with mixture of breadcrumbs with peach juice, Sherry and sweet spices. Covered with peach slices and melted butter. Bak...

Pears in syrup in pastry case containing ground walnuts. This is presented by J.Salmon's ) 'Favourite Somerset Recipes' as being an English specialty, but we ca...

Confection of soft-boiled pearl barley with eggs, sugar and spices, in puff-paste (Moxon 1764), or baked in a dish (Eaton 1822).

A type of whet, or appetiser. A Kickshaw

Double crust pie of rich short paste containing egg, filled with mixed stewed soft fruit. Served with the fruit juice. Known from J.Salmon

Usually pigeon joints with sliced beef under a single crust, often with mushrooms and bacon (Acton 1845, Hartley 1954, etc)

Stuffed pigeon with other meats and hard-boiled egg in a suet pastry case (Soyer 1845)

Small (c 5ins diameter, ½ins thick) drop-scone made with strong wheat flour raised with either soda or yeast (or both) so as to give a very bubbly, crumpet-like...

Small pie of sweetened apples, preferably pippins, highly flavoured with sweet spices.

Name occasionally used for vegetable pasties.

A type of pasty made with vegetables and fish, promoted (and probably invented) by the Ministry of Food during WW2 as a meat-saving dish.

Filling of sliced potato with meat fat and seasoning. "A bloater, boned and cut up with the fat, makes a nice change of flavour." (Soyer 1845)

Double-crust hot water pie filled with chopped cured pork and a whole hard-boiled egg in the centre.

Now usually a cold-served double-crust pie filled with chunks of seasoned pork, usually in a hot-water crust and filled out with a jellied stock made from pork ...

Suet paste roll filled with chopped bacon and onion, steamed. A speciality of Bishops Stortford (Hutchins 1967, etc)

Pastry made with mashed potato, wheat flour and fat. An alternative to plain pastry for pie toppings etc.

Plain paste double-crust pie with filling of potato, usually sliced thinly. Often with small admixture of minced beef or beef stock. Compare with Butter Pie. Th...

Alternative name for potato cakes.

Pork, bacon and cheese pasty, similar in form to a Cornish pasty. Invented in the 1960's by Paul Leyton at the Miner's Arms in Priddy, Somerset.

Puff paste base filled with sponge fingers in lemon custard.

Generally an open shortcrust base filled with an egg-and-cream custard. Baked.

Pastry prepared from alternating layers of fat and dough; upon baking steam accumulates between the dough layers and causes them to expand, forming large spaces...

Puff-paste base with slices of bread and lumps of marrow on, custard poured over. Fruit and lemon peel (Digby 1669).

Puff pastry pieces, made by layering thin egg-flour-butter paste with butter, baked and strewn with sugar.

Sliced pumpion (pumpkin or melon) with herbs and spices, made up with eggs and sugar and fried. Pieces placed in a pie with apple slices and filled through the ...

Thinly sliced apple and quince with sugar, invariably under an ornamented puff paste (Francatelli 1846, Hutchins 1967, etc).

Suet paste roll filled with chopped bacon, ham, onion, butter, sage and brown sugar, steamed (Hutchins 1967, etc).

Typically a single top crust pie with whole rabbit joints, often bulked out with pork, onions and other vegetables.

Minced meat, often including offal, folded into a very thin suet pastry pasty, usually of rectangular form. Steamed wrapped inside a cloth rag. The pastry is ve...

A crumb or flour based enriched solid pudding batter with the jam mixed-in. Boiled or steamed.

Comical name for a pie made from leftovers, but see also Denby Dale Pie.

Filling of stewed rhubarb pieces in sugar syrup (Francatelli 1852, etc)

Filling of rhubarb chunks with ample sugar.

Filling of stewed rhubarb with sugar. Sprinkled with coarse sugar.

Blind baked shortcrust pastry case filled with pineapple pieces poached with sugar and Madeira, baked and cream poured over. Garnished with pineapple leaves.

Round of sweet shortcrust paste with currants, nutmeg and lemon. Scored on top with a diamond pattern, sprinkled with sugar, baked.

Dish lined with blind-baked sweet shortcrust pastry, then filled with whole stoned cherries in a batter made with sugar and whole egg, usually with ground almon...

Double-crust pie containing filling ingredients, often including rabbit or chicken, in a sauce with macaroni.

There are several known receipts for rook pies, (Eaton 1822, etc) often including hard-boiled eggs.

Cooked rosehips in an open pastry case.

Rum and butter bound with, for instance, breadcrumbs or ground almonds.

Plain, semi-raised white wheatflour pastry with egg and butter, baked in c1in thick, 2½ins diameter rounds. Served with sweet or savoury toppings (Hartley 1954,...

Boiled steak pudding in pastry made with egg and butter instead of suet. Devised by Acton 1845 from references in Charles Dickens's 'Martin Chuzzlewit'.

Fried Ryschewys

Currant-filled shortcrust patties of plain paste, larger and flatter (c 7ins diameter,½in thick) than either Eccles cakes or Chorley Cakes and rolled so that so...

Sagoo (sago) boiled, cooled and mixed with lemon peel, spices, almond, breadcrumbs, cream, rosewater, sack and butter. Filled into a paste-lined dish and baked ...

Small, thin, meat pies made in a saucer. As they cook very quickly they give a handy way of using up leftovers at the end of a baking session (White 1932, etc)

Now simply pork sausage meat in a shallow pie, very often with a lattice-effect top. Known at least since advertisements for the 'King Edward' restaurant in Bri...

Pork sausage meat baked in a flaky pastry roll with a lattice-effect top.

A finger-food-sized sausage, or a roll of sausage-meat, enveloped in a cover of, usually flaky, flour paste, with the ends exposed, baked. In one early receipt ...

Tube of soda-raised white wheatflour suet pastry with filling of sausagemeat, onions and sliced potato. Steamed.

Now usually small rectangles of puff pastry, corner-to-corner half-folded over minced meat filling and baked.

A crust of pastry made short with butter or other fat. Typically 8 oz plain flour to each 4 oz of butter or lard and enough milk to make a dough.

Open egg pie with chopped, steamed, watercress and Shropshire blue cheese.

Suet paste roll filled with parsley, thyme, beaten egg, minced meat (pork and rabbit), baked.

Round flaky pastry rolled into a circle, well-filled with currants falvoured with mint.

Double-crust pie containing rabbit joints in a rich, mixed, stew often containing bacon, liver, fruit, typically apple and currants, with onion and spice-flavou...

Large circle of shortcrust pastry folded over dried fruit and rolled until the fruit visible through. Sugared and baked. Well-known from local reports in Lancas...

Sheet of shortcrust pastry covered with paste of minced dark dried fruit (fig, raisin) walnut and covered with a second layer of shortcrust. Baked and cut into ...

A deep-dish single or double-crust pie with a filling of rib meat from baconised pork.

Small, sweet shortcrust tarts filled with whisked confection of butter, sugar and curd cheese flavoured with sweet spices and lemon, possibly with raisins. Bake...

An open paste tart with a filling of spinach cooked with apple, spices and set with egg (AW 1591), and also with chervil (Family Guide 1747)

Currants with sugar, sweet spices and mint strewn between two sheets of shortcrust paste and rolled thin so the currants show through. Glazed and baked. A form ...

A pie of sheep meat and apple. Compare with the historic Lamb Pye of Hannah Woolley.

Pie filled with boiled roots (probably of scorzonera, or 'black salsify'), soaked in wine, with sweet fruit, including redcurrants, peel and butter, in sweet eg...

Name used in parts of Yorkshire for a raised hot-water crust pie filled with minced pork in jelly. Generally with a thin, glazed, crust

Flapjacks made from rolled oats, sugar and margarine.

Double-crust pie filled with approximately equal quantities of chunked beef and kidney gobbets in gravy. May include onion, but no other vegetables.

Double-crust soft suet pastry case filled with beef mince or chunks with kidney pieces in gravy, steamed. Known only since Mrs.B, this is, in part, a more recen...

Filling of beefsteak chunks stewed with oysters. Said in 'Savoury Pastries' by Frederick T Vine (Vine 1900); "This is really the prince of pies, fit to grace th...

Filling of beef chunks in gravy, often with onion.

Now a double-crust suet pastry case filled with beef mince or chunks in gravy, steamed. Ealier versions use steak pieces.

Flat shortbread base topped with mixture of egg, coconut, sugar, flour, chopped walnuts and spices. Baked

Double shortcrust pie filled first with minced meat mixed and cooked macaroni, then layer of sliced hard-boiled eggs and another layer of meat and macaroni.

A form of open strawberry tart in a softer more cake-like base, the strawberries are usually halved and in a gelled syrup.

Very small shortcrust tart bases filled with strawberries in thickened syrup.

WD Parish's 'Dictionary of the Sussex Dialect' (1875) gives; "An apple-pasty made thin in the shape of a semi-circle, and baked without a dish." Wright 1857 say...

An enriched minced-meat pie with a topping of fruit. The origin of the name is not known, but occurs repeatedly in works from the 17th up to the early 19th Cent...

Paste of flour with approximately half its weight of suet and barely enough water to cohere. Baked or steamed.

Usually a dough of flour with approximately half its weight of suet and enough milk to beat to a dropping consistency, now commonly with baking powder added.

A seasoning mix of 1 oz pepper to ½ oz mace, ½ oz clove pepper, ½ oz grated nutmeg, ¼ oz cayenne. Compare with Manchester Seasoning.

Pot of sheep meat with onion in gravy, well favoured with rosemary. Topped with layer of sliced mushrooms and then shortcrust paste.

Fat-rich sweet white paste with yeast, sprinkled with fat and with currants and spices (caraway, mace etc), folded and rolled several times. Cut to c4ins rounds...

Puff paste base covered in candied citrus, filled with bean puree with cream, butter, eggs. Baked (Eaton 1822)

Filling of chopped apple and mixed dried fruits with sweet spices. (White 1932)

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Base of pressed crumb mixture of flour, butter, sugar and oats covered with thick layer of apple puree cooked with butter and citrus juice and peel, topped with...

Open tarts of very thin paste, the filling unspecified (Moxon 1764), or with filling of egg, sugar and nutmeg (Eaton 1822).

Filling of black treacle and marmalade with breadcrumbs.

Pastry base filled with a set custard of whole egg with golden syrup, baked. Widely known from local reports and recorded in 'Good Things in England' by Florenc...

Open pastry filled with mixture of breadcrumbs and, nowadays, golden syrup. Baked.

Shortcrust open tart filled with a vanilla sponge mixture over raspberry jam, iced and decorated with walnut halves and cherries. Supposed to have originated in...

Image: Unknown

'Turnip Pie' most usually means Turnip and Mutton pie - see its ancient name of 'Harico' - but receipts for either sweet or savoury turnip pies are known from t...

Chunks of salted veal and ham, slightly spiced, in a hot-water crust. Once immensely popular, recent concerns about the ethics of veal frequently convert this i...

Filling of veal, chopped parsley and cream. Known from John Murray's 'Devon and Cornwall' of 1865.

Original Receipt from 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807)

Double-crust pie of various chopped vegetables, almost always including potato and carrot. Eaton 1822 uses broad beans, young carrots, turnips, artichoke bottom...

Small pieces of venison in gravy, possibly with vegetables and other meats, in a pastry case. Although the term 'pasty' is used, the dish is now usually a dishe...

Rice, eggs, milk, butter, beef marrow, currants, brandy, lemon and spices, stewed and filled into paste-lined dish. Baked (Mrs.B)

"I must have Saffron to colour the Warden Pies"

Alternate layers of salted lean and fat pork in raised hot-water pastry (Mrs.B)

Open egg pie containing chopped, steamed, watercress, often with cheese.

Open pastry tart filled with batter of cheese, onion, breadcrumbs and flour. Baked.

Pasty filled with small cut or minced beef with diced potato, turnip, and onion.

Pastry base covered with red jam and filled with egg custard with ground almonds.

Large flat pork pasty, formerly associated with the Keaw Yed Wakes Festival at Westhoughton, between Bolton and Wigan.

A form of spiced currant pasty, similar to Eccles Cakes or Yorkshire Mint Pasty.

Currants, raisins, sultanas and mixed peel with diced lamb and sweet spices baked under a shortcrust lid.

Very small (two-bite) raised hot-water double-crust pies of slightly oval form, filled with spiced salt meat and jelly. Lower bake than Melton Mowbray, the fill...

A pie, typically a small meat pie, served inside a sliced barm cake. Also called a 'Wiganburger'. This dish really exists.

Cheese-and-apple turnovers baked for the celebration of the 7th Century St Wilfred of Ripon on or around the 7th August.

Shortcrust pastry base filled with a confection of various composition, but usually including a tart fruit flavouring such as apple or lemon. Eaten in Ripon dur...

Very large roll of sausage meat with chopped fruit (apricots etc) rolled in paste and scored on top to give a lattice effect.

Pie filled with pork, apple and onion. Most traditionally set in a trotter jelly.

Commonly a very low-bake double-crust plate pie of sweetened white pastry filled with sweetened whimberries alone.

Small decorated pasties of mutton with mushroom and shallots in gravy.

Boiled diced vegetables (potato, parsnip, cauliflower, swede, carrot etc.) in a gravy flavoured with spring onions and thickened with oatmeal, under a wheatmeal...

Image: Unknown

Open shortcrust pastry base filled with drained curds mixed with egg, sugar, butter, lemon, currants and sweet spices, baked.

Half-round folded shortcrust pastry pasty, filled with sweetened dried fruit with chopped mint. (White 1932, etc)

Hot-water pastry double-crust pie filled with well-seasoned chopped pork and formed with a hole in the upper crust through which bone jelly is poured after baki...

Open pastry filled with mixture of breadcrumbs, golden syrup, grated apple, dried fruit and citrus rind. Baked.