| ENCROUTE | Expression in French cuisine meaning 'baked in a pastry crust' (2,6) |
| TERRACOTTA | From the Italian meaning "baked earth", a form of unglazed clay earthenware used for flower pots, natural floor tiles, tapas dishes and Provencal confit pots (10) |
| AUCROUTE | Which French term means cooked in a pastry crust? (2,6) |
| APPLEPIE | A pudding of Bramleys or other cookers baked under a pastry crust, to which a bed prepared as a practical joke is likened (5,3) |
| SALPICON | A chopped medley of ingredients bound in a sauce, used as a filling or stuffing in French cuisine (8) |
| MIREPOIX | In French cuisine, finely diced onion, carrot and celery cooked in butter over a low heat (8) |
| PIE | Dessert baked in a pastry crust |
| TARRAGON | One of the "ines herbes" in French cuisine |
| GOUGERES | Choux pastries flavoured with cheese in French cuisine (8) |
| MOTJUSTE | Perfectly appropriate word or expression, in French, needed to solve this clue (3,5) |
| ESCARGOT | Snail in French cuisine |
| BIGARADE | Sour orange, in French cuisine |
| CHESSPIE | Southern dessert in a pastry shell |
| SHORTCUT | Type of pastry crust regularly used to save time (8) |
| PIESHELL | Pastry crust |
| CUSTARD | A mixture of eggs and milk used as a pudding sauce or baked in a pastry case for a quiche or tart (7) |
| BECHAMEL | One of the five 'mother sauces' of French cuisine, made from a white roux and milk, seasoned with nutmeg (8) |
| NOUVELLE | New French cuisine? (8) |
| 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) |
| SHOOFLYPIE | Rich tart made of treacle, baked in a pastry case with a crumble topping (7,3) |
