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"Linda Miranda from Wakefield, RI entered this recipe in the Bake-Off® Contest 41, 2004.This fancy tart is restaurant-fancy and is ready to bake in 20 minutes.It is very, very good! ;)"

Ingredients: pepper, lump crabmeat, eggs...

"A savory pie from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: pepper, cooked chicken...

"Adapted from a recipe by Kerry Saretsky at Serious Eats. Do not use portobellos, as they are too meaty and will overwhelm the scallops."

Ingredients: clam juice, fresh ground black pepper...

"Crab, mozzarella, onion, mushroom, cream and milk make a savory, rich pie."

Ingredients: eggs, fresh parsley, milk...

"Since 1776, The Griswold Inn in Essex, Connecticut has offered weary travelers fine food and shelter. Today, it is one of America’s most comforting links with the past. The inn is renowned for its delicious American cuisine featuring the freshest ingredients."

Ingredients: eggs, heavy cream, pie crusts...

"A posh version of fish pie, but extra yummy!! You can use mussels with the prawns, mix and match as you would like. You will need a 3 pint capacity dish for this."

Ingredients: haddock, fresh parsley, leeks...

"RSC #7 June 2005. It took me a few days of tweaking for this one. I tried it as little individual pies and then as one big pie and I liked the big pie better. If you want to make more tomatoes then I have listed, they can be stored in olive oil in an airtight jar and refrigerated. You'll love the flavor of them. You can use larger shrimp, but..."

Ingredients: pepper, couscous, eggplants...

"I found this in a older copy of the magazine Austrlian Table. I reckon it would be a good way to use the enless supply of seafood we seem to catch. I love working with filo and I love fish pies, so I figure what's not to love about this! Aus tablespoons contain 4 teaspoons."

Ingredients: cooking spray, fresh dill...