Sklandrausis, which was granted a TSG status in 2013, is a round pie from Latvia prepared in the area since the 16th century. The dough, which is made from unleavened rye flour, is rolled into discs and shaped so that the edges are folded upward.

The filling of potato and carrots is layered atop one another, and once everything is assembled, the top can be coated with cream and sprinkled with either cinnamon or caraway seeds. The pie is meant to be eaten cold with tea or milk.

Flamiche is a traditional pie that is filled with chopped leeks, a small amount of butter, and either milk or crème fraîche. The dish has origins in the French region of Picardy, and it is considered the Picardy equivalent of the popular quiche Lorraine.

The first known recipe dates back to the late 18th century, and it has been found in a French soldier's notebook. Today, there are numerous variations of flamiche, with added cheese, nutmeg, bacon, and different vegetables. Flamiche can sometimes be used as an accompaniment to heavier meat dishes.

Familiar since the Middle Ages, kalakukko is a traditional dish consisting of a fish and bacon or bacon filling that is baked inside a thick rye bread crust. Invented among the working population, it represented a convenient way to transport the whole meal during the long working hours.

Prepared with various types of fish such as vendace, perch, or salmon, today it appears in numerous varieties which occasionally include meat or vegetables. The origin of this nutritious and satisfying dish is usually associated with the historical region of Savonia, but kalakukko is nowadays considered to be the nation’s favorite and one of the most authentic Finnish dishes. 

Prijesnac is a traditional cheese pie originating from the Trebinje area of Herzegovina and the northern parts of Montenegro, but it is also eaten in the entire Bosnia and Herzegovina. The pie is made with a combination of cottage cheese, kaymak or sour cream, eggs, milk, flour, oil, salt, and baking powder.

The batter is placed into an oiled baking tray and the pie is then baked until golden brown. Once done, prijesnac is served immediately while still warm. Although there is not much information about this simple peasant dish, it is believed that the locals had originally prepared it in order to make use of leftover cheese.

Hornazo is a traditional delicacy made by stuffing bread with pork loin, hard-boiled eggs, and chorizo. The bread is made with flour and yeast, and the top is usually nicely decorated with various shapes made from the same dough. It has origins in Salamanca, and it is often prepared for Lunes de Aguas festival, celebrated annually on Easter Monday.

Nowadays, there are many variations on this festive bread, so it can be stuffed with anything from ham and cheese to tuna and smoked salmon.

Fidget pie is a traditional pie originating from Shropshire. Although there are a few variations on the dish, it’s usually made with a combination of bacon, onions, Granny Smith or Bramley apples, salt, pepper, cider, parsley, cornstarch, beaten eggs, and hot-water crust or shortcrust pastry.

The crust or pie shell consists of flour, milk, salt, water, and beef suet, lard, or shortening. It’s placed into a pan pie, then filled with the mixture of bacon, chopped apples, onion, parsley, salt, and pepper. The combination is topped with a mixture of cider and cornstarch. 

Mince pie is a staple Christmas snack in England, consisting of a crumbly pastry shell filled with dried fruits and spices (often called mincemeat). Originally, the pies contained both sweet and savory ingredients such as ground meat, lard, and cheese.

Due to their original, rectangular shape, people used to associate the pies with the manger Jesus had been laid in, and the snacks were prepared for Easter and Christmas, while the amount of spices and ingredients was used as a way to show off the cooks' wealth to other people. 

Rieslingspaschtéit is a traditional meat pie coming from Luxembourg, consisting of a pastry shell that surrounds a filling of pâté-like meat mixture in Riesling aspic. The pastry base is typically made by combining flour, butter, lard, water, salt, and a splash of Riesling wine, while the filling usually consists of pork or veal, chopped white bread, vegetables, herbs, spices, and Riesling wine.

Holes for releasing steam are traditionally made in the pie’s top, and the pie is brushed with beaten egg yolks before baking for a nice glazed finish. Rieslingspaschtéit can be found in numerous bakeries in the country, and it is typically enjoyed chilled with a variety of side dishes and a glass of Riesling wine.

Pork pies are one of Britain's favorite dishes since the 1300s, when they were made in the kitchens of King Richard. Made from moist, juicy, seasoned, and minced or chopped pork, golden pork jelly, and thick, hot water crust pastry baked in small tins, they were extremely popular with hunters, travelers, and farmers because the pies are perfectly portable.

Porkies are also made with chicken or beef, and today the best pies come from the town of Melton Mowbray and are still a picnic favorite, consumed at birthdays, dinners, and street parties alike. They are intended to be eaten cold, with the jelly acting as a protective layer that also stabilizes the pie.