Meat pie
Meat pie
Meat pie (/mi:t paɪ/), is a type of pie that is filled primarily with meat and often other savory ingredients.
Etymology
The term "meat pie" originated from the Middle English words "mete" meaning food, and "pie" meaning a filled pastry shell. The concept of a pastry shell filled with meat or other ingredients dates back to ancient times, but the specific term "meat pie" began to be used in the 14th century.
Description
A meat pie is a type of pie with a filling of meat and often other savory ingredients. They are popular in the United Kingdom, Australia, New Zealand, Canada, and South Africa. The crust or pastry is usually made from a simple flour and butter mixture, although puff pastry or shortcrust pastry can also be used. The filling typically includes meat—either beef, chicken, lamb or pork—along with vegetables such as potato, carrot, and peas. The pie may also contain gravy or sauce to add moisture and flavor.
Variations
There are many variations of meat pies around the world. In the United Kingdom, the Cornish pasty and the Melton Mowbray pork pie are well-known regional variations. In Australia and New Zealand, meat pies are a common convenience food, often consumed at sporting events. In Canada, Tourtière is a traditional meat pie originating from Quebec.
Related Terms
- Pie: A baked dish typically with a top and base of pastry that encloses a filling.
- Pastry: A dough of flour, water, and shortening that may be savory or sweetened.
- Gravy: A sauce made from the juices of meats that run naturally during cooking and often thickened with wheat flour or cornstarch for added texture.
External links
- Medical encyclopedia article on Meat pie
- Wikipedia's article - Meat pie
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