Savory Pie and Tart

These have the lively crisp exterior and cloudlike interior you expect from a gougère, but with an incredibly intense combination of smoky bacon, roasted corn, and extra-sharp Cheddar.

This recipe could easily become a year-round favorite—simply substitute supermarket rotisserie chicken for the turkey. And as a special treat for the kids (or the kid in you), make individual-size pies, using eight 10- to 12-ounce gratin dishes.

Serve these handheld pies alone or with applesauce, mustard, or roasted apples.

Crème fraîche—a French heavy cream that's slightly sour—can be found in the dairy section of some supermarkets and at specialty foods stores.

The exquisitely fragrant beefy filling in our take on these classic Central and South American pastries draws on a number of influences—Chilean, Puerto Rican, and Argentinean. Traditionally eaten as street food, empanadas are ideal for snacking on the go but are just as satisfying to sit down to for a simple dinner.

• Filling can be made 1 day ahead and chilled, covered. Bring to room temperature before using. • Pissaladière strips can be baked 3 hours ahead and kept, uncovered, at room temperature.

Brik The old joke is that brik turns into a brick if the pastry (in Tunisia, malsuqa) is not thin enough. We found spring-roll wrappers had just what the dish required — they are delicate but sturdy enough for the eggy stuffing.

Yufka (Turkish pastry sheets) are sold at Middle Eastern markets and online at bestturkishfood.com. Phyllo pastry can also be used. Unlike in many recipes, the pastry here isn't brushed with butter.

Great with orange or Romanesco cauliflower. Serve with a green salad.

A layer of sliced fried plantains forms the crust; picadillo — a Latin dish of ground meat, tomatoes, and spices — makes a savory filling. This would be a lovely supper with bread and a salad.

There are fluffy eggs, melting cheese, and golden hash browns in every bite of this one-dish meal. It makes a good stand-in for quiche, with potatoes acting as a crust.

The filling: rich chunks of leftover brasato and vegetables . The topping: mashed parsnips and potatoes.

Perfect for entertaining, this gorgeous torta—sheets of delicate crespelle layered with rich besciamella and sweet Italian sausage—won't disappoint. You'll be deliciously rewarded for your effort.

Editor's note: The recipe below is from Alex Jamieson's book, The Great American Detox Diet.

A savory take on noodle kugel, this beautiful dish is creamy on the inside with a golden-crisp crust. Using thin egg fettuccine rather than traditional short, wide egg noodles adds elegance.

The Russian version of pierogies, pirozhki are small turnovers that are baked rather than boiled. Their savory, rich mushroom-and-liver filling packs a big punch within a crisp little pastry.

Classic taste, new look. The borders puff up beautifully to keep the filling in place.

Also great with salmon or mahi-mahi. Rewarm the mashed potatoes in the microwave before using them in this recipe, adding more warm milk as needed if they are too thick.

The flavors of this tart are remarkably balanced—it's a bit savory and a bit sweet. (In fact, in the south of France, where it's known as tourte aux blettes, you'll often see the pastry served for dessert.) Paired with a simple salad, it makes for a supremely satisfying light dinner.

These beef pies make an immensely satisfying meal or snack on the go. The ready-to-use puff pastry bakes up golden and flaky—the perfect accompaniment to the rich, meaty filling.