Hand Pies

These lovely hand pies from baker and cookbook author Kamran Siddiqi are crisp, flaky and bright with super berry flavor.

These are just as great as leftovers as they are right out of the oven.

Puff pastry makes quick and impressive work of these buttery, sweet cherry-filled hand pies.

These buttery, flaky, beef-filled mini pies are quick and impressive.

These delicious pumpkin hand pies are easy to make and fun to eat. According to Andrew Zimmern, the dough is so simple and forgiving that his 9-year-old helps him make it.

These hand pies are a curious cross between sweet and savory, featuring rutabaga, a delicious winter root vegetable that is so often overlooked. Combined with the classic pairing of pear and ginger and enclosed by light and nutritious whole spelt pockets, the pies will make an excellent snack, dessert or even side dish.

Jacques Pépin ordered a saiti, a turnover filled with tangy wild greens and feta, at Marianthi tavern in the Greek village of Monemvasía. This recipe is a close approximation. The olive oil in the dough (adapted from a recipe by Diane Kochilas) makes the crust extraordinarily flaky.

These flaky little pies may be the ultimate grab-and-go dessert.

At Seattle's High 5 Pie, owner Dani Cone has responded to popular demand by making these adorable, portable pies (she calls them "flipsides"), available not just in the fall but year-round. When she tries to take them out of the rotation, customers get angry; one time, she says, a woman even cried.

These sweet little pies have a lovely filling that combines tart and sweet apples with farmer cheese and cinnamon.