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Argentinian Beef Empanadas
My family loves these juicy meat pies with raisins, chopped olives, and hard-boiled eggs. This Argentinian empanadas recipe is always a hit.
Spinach Pinwheels
Here's a great looking and great tasting appetizer. It's easy, too! You can substitute any flavor of cheese spread for garlic herb.
Wild Mushroom Puff Pastry
If you love mushrooms, this is your recipe. Elegant and easy!
Authentic Chicken Empanadas (Empanadas de Pollo)
My husband and I returned recently from a wonderful trip to Puerto Rico. While there we fell in love with "empanadas de pollo" (chicken pies), that we found at roadside stands along Route 3. Here is a version we came up with once we returned--delicious!
Pesto Puff Pastry Pinwheel
With three main ingredients you can make this gorgeous giant puff pastry pinwheel in no time. Pesto and ricotta fill layers of puff pastry that are cut and twisted into a pinwheel that begs to be pulled apart!
Bolivian Saltenas
This is a Bolivian meat pastry, a cousin to the empanada. This recipe is one handed down from my grandmother. It makes 16 medium-sized saltenas.
Easy 3-Ingredient Cheese Pinwheels
This is my go-to finger food for any party - it's super quick and easy to make and all you need is puff pastry, cheese, and herbed cream cheese.
Warm Brie and Pear Tartlets
These make a simple, delicious, and elegant appetizer. They impress every time!
Samosas
These stuffed savory pastries are a traditional Indian favorite. Lamb meat and spices are cooked together to create a mouthwatering filling for the easy to make dough. The recipe may seem complex, but it's actually fairly simple. Enjoy!
King Crab Appetizers
These crab tartlets have long since been a family favorite and are requested often at holiday get togethers.
Chicken and Broccoli Braid
Beautiful braided crescent roll with chicken and broccoli.
Puff Pastry Shells
These are fairly simple to make, and once baked the real fun begins, as they can hold so many amazing fillings, both sweet and savory. The key is making sure your puff pastry dough is very firm, and very cold, preferably still partially frozen, before you start cutting it. You want nice clean cuts, because if you mash the layers of pastry together, your shells will not rise as high, and they can also bake into some strange shapes.
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