Best Rated Pies All Around The World
Pasteles are rectangular meat pies filled with a variety of ingredients, which are then wrapped in a single banana leaf and encased in masa dough. Numerous foods, such as cassava, taro, potatoes, or green bananas, can be made from the dough. With the addition of herbs and spices such as coriander and garlic, the fillings are typically prepared with pork or chicken, used to bring out the meat’s flavor.
Ketchup, tabasco, or pique criollo, a hot sauce made from local hot chilies that have been pickled in vinegar, are the traditional condiments eaten with pastels. Some argue that they derive from Taino Indians who were already living on the island when Columbus arrived, while others suggest that they were invented by African slaves who used to work on sugar plantations. The origins of pastels is debated.
Whatever the answer is, the fact remains that these flavorful meat pies are loved by young and old alike and bring the whole family together.
A plain pie filled with vegetables is soparnik, zeljanik, or uljenjak. It is traditionally made with the simplest possible dough in the Poljica region of Dalmatia, consisting of flour, salt, and water. Spread between two sheets of thinly rolled dough, the filling for this pie is made with chard and red onions (kapula).
The most fascinating thing about soparnik is how it is baked: coated with ash in a bed of hot coals, pierced a couple of times to release some steam, and cooked for a short time. The ashes are washed away after it is baked and the pie is rubbed with olive oil and crushed garlic or finely chopped.
Traditionally, Poljički soparnik is cut before serving into rhombic pieces (fete). Just make sure that the pie doesn’t contain garlic or parsley in the filling, because if it does, you’re not eating a traditional and authentic poljički soparnik.
Key Lime Pie
Key lime pie is a sweet and sour, glass-green dessert originating from the Florida Keys. It consists of Key lime juice that is highly aromatic, condensed milk, and eggs that are blended together into a custard. A buttery crust made from graham crackers and filled with sweet whipped cream is poured into the custard.
The spicy and acidic flavours of the limes give the sugar and sweet cream a great contrast. Key lime, also known as citrus aurantifolia, Mexican lime, and West Indian lime, is a fruit native to Malaysia, and since the 1830s, when a botanist named Henry Perrine began planting them on the Indian Key of Florida, it has been related to Florida.
They are used today in this typical, refreshing pie that is even better when matched with white wines that are light-bodied, crisp, and fruity.
Viška pogača is a Croatian savory pie that originates from the island of Vis. Composed of flour, salt, yeast, and warm water, the dough is very similar to that of focaccia. A mixture of olive oil, onions, anchovies, and vegetables fills the pie.
A discussion on the form of the pie is also ongoing-should it be baked in a rectangular or circular shape? Regardless of the shapes and the varieties, it is a great meal on its own when this filling pie is combined with a glass of red wine, although it is most often eaten as a warm appetizer.
If the same pie is filled with tomatoes, then it is called Komiška pogača and is traditionally made in the town of Komiža, also on the island of Vis.
In the form of a large pie, which comes in a variety of regional varieties, this traditional Galician-style empanada is prepared. Leavened dough is often prepared with the bottom and top crusts, and while tuna is the most common filling today, alternative choices may be based on beef, other types of fish, seafood, chorizo, or various vegetables.
Almost always, the filling is enriched with onions and peppers, and while tomatoes are a common modern ingredient, they have traditionally been left out in the past. Empanada gallega is usually round or square-shaped, and bits of dough are traditionally decorated on the end.
On numerous special occasions in Galicia, the pie is a mainstay, and it can be eaten freshly baked or well-chilled.
This simple cheese bread, known as khachapuri, is Georgia’s most common dish. Melted cheese, eggs and butter are traditionally topped with it. There are numerous kinds of khachapuri, and while some modern varieties of cheese, such as mozzarella and feta, have been introduced into the dish, traditional Georgian Sulguni or Imeretian cheese are still the most popular additions.
It is formed into various forms and can be eaten individually or shared depending on the baking procedure and its shape. The Imeretian khachapuri, molded into a circular form, and Adjaran khachapuri, the open-faced variety topped with butter and a raw egg on top, are two of the most popular varieties.
While khachapuri is considered to be a snack, it can often be eaten as a full meal. It can also be purchased at various kiosks next to Georgian highways. Throughout Russia, in the entire region of the former Soviet Union, and throughout the world, Khachapuri is also always prepared.
Appeltaart is a typical Dutch apple pie followed most often by a cup of hot coffee. While it is exactly the same as most apple pies, Dutch appeltaart varies in many respects from the classic American apple pie: it is baked in a spring-shaped pan, making it deeper; it is drier inside; it is full of large pieces of apple, currants, and raisins, and it is full of speculoos spices such as cinnamon, lemon juice, and other hot spices.
Appeltaart dates back to the Middle Ages and, because ovens with temperature controls did not exist at the time, it is assumed that the baking time was determined by the amount of prayers one had to utter before it was ready to be removed from the oven. Appeltaart is usually served at room temperature in the Netherlands and topped with a dollop of whipped cream, called appeltaart met slagroom.
This traditional dessert is one of the first pies that the young people learn to prepare in the Netherlands, but it is believed that the best ones are made by grandmas.
Lemon Meringue Pie
A base layer of shortcrust pastry that is covered with lemon custard and fluffy meringue is made with this baked dessert. A mixture of lemon zest and juice, sugar, egg yolks, and (sometimes) starch is usually used to make the custard. Some credit Elizabeth Coane Goodfellow of Philadelphia as the inventor, but her 18th-century recipe references lemon pudding, while the meringue is used as an accent in small quantities. The roots of this sweet treat are murky and enigmatic.
Other sources claim that Alexander Frehse, a Swiss baker, wrote the first known recipe, and some indicate that in 1875, the botanist Emile Campbell-Browne had a similar recipe in Wigbeth, Dorset. Regardless of the roots, the President’s favorite was lemon meringue pie, and it also has its own day, known as National Lemon Meringue Pie Day, August 15.
Quiche au Fromage
A thin flaky pastry crust covered with a wonderful cheese mixture consists of this savory, baked French delicacy. Classic cheese types such as Gruyère, Camembert, or Roquefort, which are blended into a delicious egg and milk or crème fraîche custard, are commonly used for the typical open tart.
A variety of fresh herbs or a sprinkling of freshly-grated nutmeg also adorn the creamy filling. A wonderful combination of a crispy crust, a velvety middle, and a perfectly browned top is the baked quiche. Quiche au cheese is a staple dish that can be found in French markets or on traditional French restaurant menus.
As a light main course or as a filling snack, it can be enjoyed.
Pastilla is a stuffed cake, also known as b’stilla or bastilla, from Morocco. An odd combination of pigeon or chicken meat, eggs, almonds, and cinnamon fills up the rich, sweet and savory pie. Special occasions such as holidays, marriages, or parties are usually planned for it.
The name derives from the word for pie, pastilla, in Spanish. It is a time-consuming dish, but well worth the effort, as the end result is an amazingly flavorful, crispy warqa pastry, concealing savory meat and spices like saffron, nutmeg, and ginger, topped with fried almonds and a splash of cinnamon and sugar powder.
This is a main course meal and not a dessert, although it is very sweet on the outside, as it is a full dish, a dish with all – the contrasts of savoriness and sweetness working together in tandem. A modern and popular seafood pastilla, filled with fish, calamari, shrimp, and Asian rice noodles, is also available for the adventurous.