| SEAPIE | A sailor's varying layered dish of salt meat with a hardtack or pastry crust, traditionally eaten on the briny/main; or, the original name, referring to its black-and-white plumage, for an oystercatch |
| MOUSSAKA | Layered dish of aubergine, meat and thickened sauce (8) |
| MAHRATTI | Raise the animal and salt meat of pig native to Indian state |
| BRANDADE | A Provencal dish of salt fish (8) |
| BREWIS | Fish and ___ (Newfoundland dish of salt cod and hard bread) |
| CRIMP | A kink/wave in hair or wool fibres; a pinch in the edge of a pie's pastry crust; or, a connector for a length of beading thread, cable or wire (5) |
| CROSS | Symbol marked in dough on the top of a fruited spiced bun that is traditionally eaten on Good Friday; or, a stone structure used to indicate the site of a town's market square (5) |
| DUNDERFUNK | A seafarer or sailor's name for a type of hardtack that combined ship's biscuit with molasses and was baked until brown in a pan as an attempt to make a pudding (10) |
| APPLEPIE | A traditional comforting pudding of an orchard's Bramleys or other cookers baked within a short buttery pastry crust, to which the addition of custard or cream is a scrumptious must (5,3) |
| GALETTE | Either a French buckwheat crepe with a savoury filling; or, a puff pastry crust baked with seasonal fruit (7) |
| PINWHEEL | A paper toy windmill or whirligig; a revolving firework; or, a small biscuit, canape or pastry with a spiral cross-section, reminiscent of swirling (8) |
| PIE | Baked dish of fruit, meat with a top and base of pastry |
| TIMBALE | Mixture of meat or fish in a rich sauce cooked in a mould lined with potato or pastry |
| PIES | Baked dishes of fruit or meat with a pastry topping (4) |
| BISCUIT | A sailor or French soldier's twice-baked dried hardtack-like bread first, now a crumbly sweet Bourbon, custard cream, Jammie Dodger, ginger nut, Hobnob etc, taken with tea or coffee to quench one's th |
| COOKED | Large apple suited to baking under a pastry crust or a crumble topping, such as a Bountiful, Bramley, Grenadier, Newton Wonder or Peasgood's Nonsuch (6) |
| TURNOVER | Small triangular pie made by folding, furling, twisting or winding its pastry crust to enclose a sweet apple filling; or, a sleeper's flip or roll in bed (8) |
| STARGAZYPIE | Cornish dish of baked pilchards and other ingredients covered with a pastry crust (8,3) |
| COQUILLE | French for "shell", hence seafood served in a scallop's fluted fan-like carapace; a dish or pastry case shaped like said shuck; or, a pat of butter (8) |
| CANAPE | What is a small piece of bread or pastry with a savoury topping, usually served with drinks? (6) |
