| CORNISHPASTY | In Britain, a pastry case with a filling of meat and vegetables (7,5) |
| SHOOFLYPIE | Rich tart made of treacle, baked in a pastry case with a crumble topping (7,3) |
| CORNISH | Pastry case with a filling of meat and vegetables (7) |
| TARTS | Pastry case with a filling of meat and vegetables (5) |
| MOSTREVEREND | In Britain, a courtesy title applied to Anglican and Roman Catholic archbishops (4,8) |
| TARTANS | An individual pastry case with a filling of fruit or other sweet or savoury mixture (7) |
| CUSTARDCREAM | A biscuit consisting of two layers with a filling of vanillaflavoured paste (7,5) |
| TARTLETS | Individual pastry cases with a filling of fruit or other sweet or savoury mixture (8) |
| KINGSCOUNSEL | In the UK, a senior trial lawyer appointed by the monarch (5,7) |
| SAMOSA | In Indian cookery, a small triangular pastry case with a spiced filling (6) |
| FLAN | Pastry case with a filling |
| TARTLET | Small open pastry case with a filling (7) |
| ENCHILADAS | Mexican dish consisting of corn tortillas rolled around a filling of meat or vegetables and served with a chilli sauce (10) |
| PASTY | A round of pastry folded over a filling of meat or vegetables (5) |
| RAVIOLI | Name small pieces of pasta, cut square, with a filling of meat or cheese |
| VOLAUVENT | Pastry case with a savoury filling originating in France (3,2,4) |
| FEUILLETE | A puff pastry case with a sweet or savoury filling |
| CUSTARD | A mixture of eggs and milk used as a pudding sauce or baked in a pastry case for a quiche or tart (7) |
| ENCHILADA | Tortilla served with chilli sauce and a filling of meat or cheese |
| BOUCHEE | Small pastry case with a creamed savoury filling, typically eaten as an hors d'oeuvre; French, 'mouthful' (7) |
