worldcuisines/food-kb-v1.1 huggingface dataset:
Natchitoches meat pie
Category: pastry (savoury pie)
Cuisine: American
Associated cuisines: American
Area: Louisiana
Countries: United States
Region: Northern America
Other names: jv - Javanese: Pai daging natchitoches

Ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell. These meat pies are often fried in peanut oil because of that oil's high smoking temperature.
Neenish tart
Category: pastry (dessert pie)
Cuisine: Australian
Associated cuisines: Australian
Area: Australia
Countries: Australia
Region: Australia and New Zealand
Other names: jv - Javanese: Tart neenish
vi - Vietnamese: Tart Neenish

A tart made with a pastry base and a filling consisting of sweet gelatine-set cream, mock cream, icing sugar paste, or lemon and sweetened condensed milk mixture, with dried icing on the top of the tart in two colours.
Pască
Category: pastry (savoury pie)
Cuisine: Romanian, Moldovan
Associated cuisines: Romanian, Moldovan
Area: Romania, Moldova
Countries: Romania, Moldova
Region: Eastern Europe
Other names: ar - Arabic: باسكا
be - Belarusian: Паска
be-tarask - Belarusian (Taraškievica orthography): Паска
ca - Catalan: Paska
de - German: Paska
es - Spanish: Paska
fa - Persian: پاسکا
fi - Finnish: Paska
fr - French: Pască
hr - Croatian: Paska
hy - Armenian: Պասկա
it - Italian: Paska
ja - Japanese: パスカ
jv - Javanese: Paska
ro - Romanian: Pască
ru - Russian: Паска
rue - Rusyn: Паска
sv - Swedish: Paska
tr - Turkish: Paska
uk - Ukrainian: Паска
yue - Cantonese: Paska
zh - Chinese: 帕斯卡

A tart with a cozonac dough base filled with fresh cheese like urdă or cottage cheese, raisins, eggs and sugar. Other variants include sour cream, chocolate, or berries fillings.
Pastafrola
Category: pastry (dessert pie)
Cuisine: Italian, Argentinian, Paraguayan, Uruguayan, Egyptian, Greek
Associated cuisines: Italian, Argentinian, Paraguayan, Uruguayan, Egyptian, Greek
Area: Italy, Argentina, Paraguay, Uruguay, Egypt, Greece
Countries: Italy, Argentina, Paraguay, Uruguay, Egypt, Greece
Region: Northern Africa
Other names: ar - Arabic: باستافلورا
el - Greek: Πάστα φλώρα
es - Spanish: Pastafrola
fr - French: Pastafrola
he - Hebrew: פסטפרולה
ja - Japanese: パスタ・フローラ
jv - Javanese: Pastafrola
ru - Russian: Пастафрола
sr - Serbian: Пастафрола
uk - Ukrainian: Пастафрола
uz - Uzbek: Pastafrola

A type of sweet tart, covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. Common fillings include quince cheese, sweet potato jam, dulce de leche, guava, or strawberry jam.
Pastel de nata
Category: pastry (dessert pie)
Cuisine: Portuguese
Associated cuisines: Portuguese, Brazilian, Mozambican, Macanese, Goan, East Timorese, Chinese, Hong Kong, Taiwanese, Thai, Singaporean, Indonesian
Area: Lisbon
Countries: Portugal, Brazil, Mozambique, Macau, Timor Leste, China, Hong Kong, Taiwan, Thailand, Singapore, Indonesia
Region: South Eastern Asia
Other names: ar - Arabic: باستيل دي ناتا
ca - Catalan: Pastéis de nata
ceb - Cebuano: Pastéis de nata
cs - Czech: Pastel de nata
da - Danish: Pastel de nata
de - German: Pastel de Nata
en-simple - Simple English: Pastel de nata
es - Spanish: Pastel de Belém
eu - Basque: Pastel de nata
fr - French: Pastel de nata
gl - Galician: Pastel de Belém
he - Hebrew: פסטל דה נאטה
hu - Hungarian: Portugál krémes
id - Indonesian: Pastel de nata
io - Ido: Pastel de nata
it - Italian: Pastel de nata
ja - Japanese: パステル・デ・ナタ
jv - Javanese: Pastél de nata
ko - Korean: 파스텔 드 나타
lb - Luxembourgish: Pastel de nata
ms - Malay: Pastel de nata
nb - Norwegian Bokmål: Pastél de Nata
nl - Dutch: Pastel de nata
nn - Norwegian Nynorsk: Pastel de nata
pl - Polish: Pastéis de nata
pt - Portuguese: Pastel de nata
ru - Russian: Паштел-де-ната
sv - Swedish: Pastel de nata
th - Thai: ทาร์ตไข่โปรตุเกส
tr - Turkish: Pastel de nata
uk - Ukrainian: Паштел-де-ната
vi - Vietnamese: Pastel de nata
yue - Cantonese: 葡撻
zh - Chinese: 葡式蛋撻

Egg custard tart pastry, optionally dusted with cinnamon.
Pasty
Category: pastry (savoury pie)
Cuisine: English
Associated cuisines: English, American, Mexican
Area: Devon
Countries: England, United States, Mexico
Region: Central America
Other names: ar - Arabic: فطائر اللحم
bn - Bangla: পেস্টি
br - Breton: Pasty
de - German: Cornish Pasty
en-simple - Simple English: Pasty
es - Spanish: Pasty
fa - Persian: پاستای
fi - Finnish: Pasteija
fr - French: Pasty
gl - Galician: Pasty
io - Ido: Pasteto
is - Icelandic: Kornbresk kjötbaka
it - Italian: Cornish pasty
ja - Japanese: パスティ
jv - Javanese: Pasty
ko - Korean: 패스티
kw - Cornish: Pasti
nl - Dutch: Cornish pasty
pl - Polish: Cornish pasty
pt - Portuguese: Pastel da Cornualha
ru - Russian: Корнуоллский пирожок
tr - Turkish: Pasty
uk - Ukrainian: Корнуольський пиріжок
yue - Cantonese: 康和批
zh - Chinese: 康瓦爾餡餅

A pastry case traditionally filled with beef skirt, potato, swede and onion.
Peanut pie
Category: pastry (dessert pie)
Cuisine: American
Associated cuisines: American
Area: Southern United States
Countries: United States
Region: Northern America
Other names: jv - Javanese: Pai kacang polong
ru - Russian: Арахисовый пирог
uk - Ukrainian: Арахісовий пиріг

The sweet filling is made from corn syrup, sugar and eggs.Molasses, sorghum, pure cane syrup or maple syrup are sometimes used in place of corn syrup. Some recipes include heavy cream or cream cheese in the filling, while others may include chocolate, cayenne pepper, cinnamon, nutmeg or bourbon. The finished pie is served warm and may be topped with whipped cream or a dessert sauce. It can be made as individual mini-pies and frozen.
Pecan pie
Category: pastry (dessert pie)
Cuisine: American
Associated cuisines: American
Area: Southern United States
Countries: United States
Region: Northern America
Other names: ar - Arabic: فطيرة جوز البقان
de - German: Pecan Pie
en-simple - Simple English: Pecan pie
es - Spanish: Pastel de pecanas
fa - Persian: پای گردوی آمریکایی
fr - French: Tarte aux pacanes
he - Hebrew: פאי פקאן
hy - Armenian: Պեկանով կարկանդակ
it - Italian: Pecan pie
ja - Japanese: ペカンパイ
jv - Javanese: Pai pecan
ko - Korean: 피칸 파이
nb - Norwegian Bokmål: Pecanpai
ru - Russian: Пекановый пирог
uk - Ukrainian: Пекановий пиріг
uz - Uzbek: Pekan pirogi
vi - Vietnamese: Bánh hồ đào pêcan
yue - Cantonese: 合桃批
zh - Chinese: 胡桃派

A pie of pecan nuts mixed with a filling of eggs, butter and sugar (typically corn syrup). Variations may include white or brown sugar, cane syrup, sugar syrup, molasses, maple syrup, or honey.
Pie à la Mode
Category: pastry (dessert pie)
Cuisine: American
Associated cuisines: American
Area: Minnesota
Countries: United States
Region: Northern America
Other names: fr - French: Tarte à la Mode
jv - Javanese: Pai à la mode
vi - Vietnamese: Pie à la Mode

A pie served with ice cream.
Pirog
Category: pastry (savoury pie, dessert pie)
Cuisine: Eastern European
Associated cuisines: Eastern European
Area: Eastern Europe
Countries: Belarus, Russia, Ukraine, Moldova, Romania
Region: Eastern Europe
Other names: af - Afrikaans: Pirog
ar - Arabic: بيروك
en-simple - Simple English: Pirog
fr - French: Pirog
he - Hebrew: פירוגי רוסי
hu - Hungarian: Pirog
it - Italian: Pirog
ja - Japanese: ピローク
jv - Javanese: Pirog
ka - Georgian: პეროგი
kk - Kazakh: Пирог
ko - Korean: 피로그
lb - Luxembourgish: Pirogg
lt - Lithuanian: Pyragas
mk - Macedonian: Пирог
pl - Polish: Pieróg
pt - Portuguese: Pirog
ru - Russian: Русские пироги
sv - Swedish: Pirog
tr - Turkish: Pirog
uk - Ukrainian: Пиріг
zh - Chinese: 皮羅格

This dish comes in different shapes and forms: they are often oblong with tapering ends, but can also be circular or rectangular. They can be closed or open-faced with no crust on top. This dish is usually made from yeast-raised dough. There are also variants made from shortcrust, flaky or puff pastry. The filling may be sweet and contain tvorog or cottage cheese, fruits like apples, plums or various berries, as well as honey, nuts or poppy seeds. Savory versions may consist of meat, fish, mushrooms, cabbage, rice, buckwheat groats, or potato.
Pumpkin pie
Category: pastry (dessert pie)
Cuisine: Canadian, American, English
Associated cuisines: Canadian, American, English
Area: Canada, United States, England
Countries: Canada, United States, England
Region: Northern Europe
Other names: ar - Arabic: فطيرة يقطين
de - German: Pumpkin Pie
en-simple - Simple English: Pumpkin pie
es - Spanish: Pastel de calabaza
fa - Persian: پای کدو تنبل
fr - French: Tarte à la citrouille
he - Hebrew: פאי דלעת
hy - Armenian: Դդմի կարկանդակ
it - Italian: Torta di zucca
ja - Japanese: パンプキンパイ
jv - Javanese: Pai waluh
ko - Korean: 호박 파이
mk - Macedonian: Пита со тиква
pl - Polish: Tarta dyniowa
pt - Portuguese: Torta de abóbora
ru - Russian: Тыквенный пирог
sv - Swedish: Pumpapaj
uk - Ukrainian: Гарбузовий пиріг
vi - Vietnamese: Bánh bí ngô
yue - Cantonese: 南瓜批
zh - Chinese: 南瓜派

A dessert pie with a spiced, pumpkin-based custard filling. The pie's filling ranges in color from orange to brown and is baked in a single pie shell, usually without a top crust. The pie is generally flavored with pumpkin spice, a blend that includes cinnamon, ginger, nutmeg, and cloves or allspice. The pie is usually prepared with canned pumpkin, but fresh-cooked pumpkin can be used.
Quiche
Category: pastry (tart)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: ar - Arabic: فطيرة الكيش
az - Azerbaijani: Kiş piroqu
br - Breton: Kichez
ca - Catalan: Quiche
cs - Czech: Quiche
cy - Welsh: Tarten sawrus
da - Danish: Quiche
de - German: Quiche
en-simple - Simple English: Quiche
eo - Esperanto: Kiŝo
es - Spanish: Quiche
eu - Basque: Quiche
fa - Persian: کیش
fi - Finnish: Quiche
fr - French: Quiche
gsw - Alemannic: Quiche
he - Hebrew: קיש
hu - Hungarian: Quiche
hy - Armenian: Քիշ
id - Indonesian: Quiche
io - Ido: Kisho
it - Italian: Quiche
ja - Japanese: キッシュ
jv - Javanese: Quiché
ko - Korean: 키슈
ms - Malay: Quiche
nb - Norwegian Bokmål: Quiche
nl - Dutch: Quiche
nn - Norwegian Nynorsk: Quiche
pl - Polish: Quiche
pt - Portuguese: Quiche
ru - Russian: Киш
sr - Serbian: Киш
th - Thai: กิช
tr - Turkish: Kiş hamuru
uk - Ukrainian: Кіш
vi - Vietnamese: Quiche
yue - Cantonese: 法式鹹批
zh - Chinese: 法式鹹派

A tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant includes lardons or bacon. This dish may be served hot, warm or cold.
Rappie pie
Category: pastry (savoury pie)
Cuisine: Canadian
Associated cuisines: Canadian
Area: Nova Scotia, Prince Edward Island, New Brunswick
Countries: Canada
Region: Northern America
Other names: ja - Japanese: ラッピーパイ
jv - Javanese: Pai rappie

It is a casserole-like dish formed by grating potatoes, then squeezing them through cheesecloth to remove some of the water from the potato solids. The removed liquid is replaced by adding hot broth made from chicken, pork or seafood along with meat and onions, and layering additional grated potatoes over the top. Common meat fillings include beef, chicken, or bar clams.
Raspberry pie
Category: pastry (dessert pie)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: de - German: Himbeerkuchen
jv - Javanese: Pai rasbèri
yue - Cantonese: 勒士啤梨批

A type of pie with a raspberry filling. The primary ingredients include raspberries, sugar, lemon juice, salt, and butter.
Rhubarb pie
Category: pastry (dessert pie)
Cuisine: English
Associated cuisines: English, American, Canadian
Area: England
Countries: England, United States, Canada
Region: Northern Europe
Other names: de - German: Rhabarberkuchen
es - Spanish: Tarta de ruibarbo
fa - Persian: پای ریواس
fi - Finnish: Raparperipiirakka
fr - French: Tarte à la rhubarbe
it - Italian: Torta al rabarbaro
jv - Javanese: Pai rhubarb
ru - Russian: Ревеневый пирог
sv - Swedish: Rabarberpaj
uk - Ukrainian: Ревеневий пиріг
uz - Uzbek: Rovochli pirog
zh - Chinese: 大黃餡餅

A pie with a rhubarb filling.
Saskatoon berry pie
Category: pastry (dessert pie)
Cuisine: Canadian
Associated cuisines: Canadian
Area: Saskatchewan
Countries: Canada
Region: Northern America
Other names: jv - Javanese: Pai béri saskatoon

A pie with Saskatoon berry filling. It is often served with whipped cream, ice cream, or slices of cheddar cheese.
Sausage roll
Category: pastry (savoury pie)
Cuisine: English
Associated cuisines: English
Area: England
Countries: England
Region: Northern Europe
Other names: ar - Arabic: لفائف السجق
de - German: Sausage roll
en-simple - Simple English: Sausage roll
fr - French: Feuilleté de saucisse
id - Indonesian: Sosis gulung
it - Italian: Sausage roll
jv - Javanese: Sosis gulung
ms - Malay: Sosej gulung
nl - Dutch: Saucijzenbroodje
yue - Cantonese: 腸仔卷
zh - Chinese: 香腸捲

The basic composition is sheets of puff pastry formed into tubes around sausage meat and glazed with egg or milk before being baked. They can be served either hot or cold.
Scotch pie
Category: pastry (savoury pie)
Cuisine: English
Associated cuisines: English
Area: Scotland
Countries: England
Region: Northern Europe
Other names: cs - Czech: Scotch pie
eu - Basque: Eskoziar pastel
fa - Persian: پای اسکاتلندی
fr - French: Scotch pie
gl - Galician: Pastel escocés
jv - Javanese: Pai domba
sco - Scots: Scotch pie
uk - Ukrainian: Шотландський пиріг
yue - Cantonese: 蘇格蘭批

A small, double-crust meat pie, traditionally filled with minced mutton but now generally beef, sometimes lamb.
Sfiha
Category: bread (flatbread)
Cuisine: Syrian, Lebanese, Israeli, Iraqi, Egyptian, Jordanian, Brazilian
Associated cuisines: Syrian, Lebanese, Israeli, Iraqi, Egyptian, Jordanian, Brazilian
Area: Syria, Lebanon, Israel, Iraq, Egypt, Jordan, Brazil
Countries: Syria, Lebanon, Israel, Iraq, Egypt, Jordan, Brazil
Region: Western Asia
Other names: ar - Arabic: صفيحة
cy - Welsh: Sfiha
el - Greek: Σφίχα
es - Spanish: Sfiha
eu - Basque: Sfiha
fr - French: Sfiha
he - Hebrew: ספיחה
hy - Armenian: Սֆիհա
it - Italian: Sfiha
ja - Japanese: エスフィーハ
jv - Javanese: Sfiha
ko - Korean: 스피하
pt - Portuguese: Esfirra
ru - Russian: Сфиха
uk - Ukrainian: Сфіха
uz - Uzbek: Sfiha

A dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with parsley, onion, tomato, pine nuts, and spices.
Shaker lemon pie
Category: pastry (dessert pie)
Cuisine: American
Associated cuisines: American
Area: Midwestern United States
Countries: United States
Region: Northern America
Other names: jv - Javanese: Pai lèmon kocok

The original pie filling recipe calls for ordinary lemons, white sugar, and eggs. The entire lemon including peel is sliced paper thin, gently mixed with sugar, and left to macerate for at least four hours and up to a full day. During this time the mixture should be stirred every few hours, and any seeds picked out. The sugar will dissolve and the peel will soften. The beaten eggs are then mixed in, the filling added to the crust, either a lattice or full top crust added, and the pie baked. The resulting filling is a cross between marmalade and lemon curd.
Shepherd's pie
Category: pastry (savoury pie)
Cuisine: English, French
Associated cuisines: English, French
Area: England, France
Countries: England, France
Region: Western Europe
Other names: ar - Arabic: فطيرة الراعي
ca - Catalan: Shepherd's pie
da - Danish: Shepard's pie
de - German: Shepherd’s Pie
en-simple - Simple English: Cottage pie
es - Spanish: Cottage pie
fa - Persian: شپردز پای
fi - Finnish: Shepherd's pie
fr - French: Cottage pie
he - Hebrew: פאי רועים
it - Italian: Cottage pie
ja - Japanese: シェパーズパイ
jv - Javanese: Pai pondhok
ko - Korean: 셰퍼드 파이
nb - Norwegian Bokmål: Shepherd’s pie
nl - Dutch: Shepherd's pie
pl - Polish: Cottage pie
pt - Portuguese: Cottage pie
ru - Russian: Пастуший пирог
tr - Turkish: Çoban payı
uk - Ukrainian: Вівчарський пиріг
yue - Cantonese: 牧羊人批
zh - Chinese: 牧羊人派

A savoury dish of cooked minced meat topped with mashed potato and baked. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb.
Shoofly pie
Category: pastry (dessert pie)
Cuisine: American
Associated cuisines: American
Area: Pennsylvania
Countries: United States
Region: Northern America
Other names: de - German: Shoofly Pie
es - Spanish: Shoofly pie
it - Italian: Shoofly pie
jv - Javanese: Shoofly pai
ru - Russian: Шуфлай

This dish can be described as a crumb cake baked in a pie crust. The primary ingredients of the filling are molasses, brown sugar, and water. It comes in two different versions: wet-bottom and dry-bottom. The dry-bottom version is baked until fully set and results in a more cake-like consistency throughout. The wet-bottom version is set like cake at the top where it was mixed in with the crumbs, but the very bottom is a stickier, gooier custard-like consistency.
Soparnik
Category: pastry (savoury pie)
Cuisine: Croatian
Associated cuisines: Croatian
Area: Croatia
Countries: Croatia
Region: Southern Europe
Other names: de - German: Soparnik
el - Greek: Σοπάρνικ
hr - Croatian: Soparnik
jv - Javanese: Soparnik
mk - Macedonian: Сопарник
pt - Portuguese: Soparnik
ru - Russian: Сопарник
uz - Uzbek: Soparnik

It is a savoury pie made from common ingredients from the region: Chard with onions and parsley between two layers of simplest dough. Among the numerous local variations there are also sweet ones, for example with nuts, dried fruits or caramel.
Southern tomato pie
Category: pastry (savoury pie)
Cuisine: American
Associated cuisines: American
Area: Southern United States
Countries: United States
Region: Northern America
Other names: fa - Persian: پای گوجه‌فرنگی جنوبی
jv - Javanese: Pai tomat kidul

A tomato dish consists of a pie shell with a filling of tomatoes (sometimes with basil or other herbs), covered with a topping of grated cheese mixed with either mayonnaise or a white sauce.
Speķrauši
Category: pastry (bread roll)
Cuisine: Latvian
Associated cuisines: Latvian
Area: Latvia
Countries: Latvia
Region: Northern Europe
Other names: es - Spanish: Speķrauši
jv - Javanese: Spéķrauši

Oblong or crescent-shaped baked bread rolls or pastries filled with finely chopped fatty bacon cubes and onions.
Stargazy pie
Category: pastry (savoury pie)
Cuisine: English
Associated cuisines: English
Area: Cornwall
Countries: England
Region: Northern Europe
Other names: ar - Arabic: فطيرة ستارغازي
ca - Catalan: Stargazy pie
cy - Welsh: Pastai serennog
de - German: Stargazy Pie
es - Spanish: Stargazy pie
fi - Finnish: Stargazy pie
fr - French: Stargazy pie
it - Italian: Stargazy pie
ja - Japanese: スターゲイジー・パイ
jv - Javanese: Pai stargazy
ko - Korean: 스타게이지 파이
kw - Cornish: Hogen Ster-Lagatta
pt - Portuguese: Stargazy pie
ru - Russian: Пирог старгэйзи
th - Thai: พายสตาร์เกซี
zh - Chinese: 仰望星空派

A pastry-based fish pie which, by tradition, is filled with whole pilchards. It is critical that the pilchards retain their heads, so they poke through the pastry top. The appearance of the fish heads makes them look like they are "gazing at the stars". The position of the fish allows the oil that is released during cooking to drain into the pie, adding a fuller flavour and ensuring the pie is moist.
Steak pie
Category: pastry (savoury pie)
Cuisine: English
Associated cuisines: English
Area: England
Countries: England
Region: Northern Europe
Other names: fa - Persian: پای استیک
he - Hebrew: סטייק פאי
it - Italian: Steak pie
ja - Japanese: ステーキ・パイ
jv - Javanese: Pai stik
ru - Russian: Пирог со стейком
uk - Ukrainian: Стейковий пиріг
vi - Vietnamese: Bánh bít tết
yue - Cantonese: 牛扒批

It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling.
Strawberry pie
Category: pastry (dessert pie)
Cuisine: Global
Associated cuisines: Global
Area: Global
Countries: Global
Region: Global
Other names: da - Danish: Jordbærtærte
de - German: Erdbeertorte
dsb - Lower Sorbian: Słynicowy tykańc
en-simple - Simple English: Strawberry pie
eo - Esperanto: Fragotorto
es - Spanish: Tarta de fresas
fa - Persian: پای توت‌فرنگی
fi - Finnish: Mansikkapiirakka
hsb - Upper Sorbian: Truskalcowy tykanc
ja - Japanese: ストロベリーパイ
jv - Javanese: Pai strobèri
ru - Russian: Клубничный торт
yue - Cantonese: 士多啤梨批
zh - Chinese: 草莓派

A dessert food consisting mainly of strawberries and sugar in a pie crust, sometimes with gelatin. It is often served with whipped cream.
Sugar cream pie
Category: pastry (dessert pie)
Cuisine: American
Associated cuisines: American
Area: United States
Countries: United States
Region: Northern America
Other names: jv - Javanese: Pai krim gula
pt - Portuguese: Torta de creme de açúcar
ru - Russian: Пирог с сахарным кремом

A custard pie made with a simple filling of cream, sugar and cornstarch or flour.
Sweet potato pie
Category: pastry (dessert pie)
Cuisine: American
Associated cuisines: American
Area: Southern United States
Countries: United States
Region: Northern America
Other names: cs - Czech: Batátový koláč
en-simple - Simple English: Sweet potato pie
es - Spanish: Pastel de batata
fa - Persian: پای سیب‌زمینی شیرین
fr - French: Tarte aux patates douces
it - Italian: Torta di patate dolci
ja - Japanese: スイートポテトパイ
jv - Javanese: Pai téla
nb - Norwegian Bokmål: Søtpotetpai
sv - Swedish: Sötpotatispaj
tr - Turkish: Tatlı patatesli turta
yue - Cantonese: 番薯批

This dish is made in an open pie shell without a top crust. The filling consists of mashed sweet potatoes; evaporated milk; sugar; spices such as cinnamon, ginger, and nutmeg; and eggs. The baked custard filling may vary from light and silky to dense, depending on the recipe's ratio of sweet potato, milk and eggs.
Tamale pie
Category: pastry (savoury pie)
Cuisine: American
Associated cuisines: American
Area: Southern United States
Countries: United States
Region: Northern America
Other names: jv - Javanese: Pai tamalé
ru - Russian: Тамале
uk - Ukrainian: Пиріг тамале

A pie that is prepared with a cornmeal crust and fillings arranged in several layers. Beef is traditionally used, but it can also be prepared using other meats such as chicken and turkey meat, and can also be prepared as a meatless dish.
Tarta capuchina
Category: pastry (dessert pie)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Spain
Countries: Spain
Region: Southern Europe

A cake made mainly with egg yolk and syryp using water bath. The cake is usually presented in a cylindrical or rectangle shape, depending on the mold. It is commonly served at room temperature.
Tarta de Santiago
Category: pastry (dessert pie)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Spain
Countries: Spain
Region: Southern Europe
Other names: ca - Catalan: Pastís de Santiago
de - German: Tarta de Santiago
es - Spanish: Tarta de Santiago
fr - French: Tarta de Santiago
gl - Galician: Torta de Santiago
it - Italian: Tarta de Santiago
ja - Japanese: タルタ・デ・サンティアゴ
jv - Javanese: Tarta de Santiago
nb - Norwegian Bokmål: Tarta de Santiago
pt - Portuguese: Tarte de Santiago
ru - Russian: Сантьяго
uk - Ukrainian: Сантьяго

The ingredients mainly consist of ground almonds (almond flour), eggs, and sugar, with additional flavouring of lemon zest, sweet wine, brandy, or grape marc, depending on the recipe used.
Tiropita
Category: pastry (savoury pie)
Cuisine: Greek
Associated cuisines: Greek
Area: Greece
Countries: Greece
Region: Southern Europe
Other names: ar - Arabic: تيروبيتا
ca - Catalan: Tirópita
chr - Cherokee: ᎪᎢ ᎤᏅᏗ ᎦᏚᏅ ᎨᎵᏍᎩ
el - Greek: Τυρόπιτα
es - Spanish: Tiropita
fi - Finnish: Tiropita
fr - French: Tirópita
he - Hebrew: טירופיטה
it - Italian: Tiropita
jv - Javanese: Tiropita
ru - Russian: Тиропита
sr - Serbian: Тиропита
tr - Turkish: Tiropita
uk - Ukrainian: Тіропіта
vi - Vietnamese: Tiropita

A pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. It is served either in an individual-size free-form wrapped shape, or as a larger pie that is portioned.