A meat pie is a type of savory pie that consists of a pastry crust filled with a variety of meat ingredients. Meat pies have a long and diverse culinary history, with origins tracing back to ancient Greece and Rome. These portable, handheld pies were a practical way for nomadic peoples and travelers to consume meat-based meals.
Meat pies are typically made with a flaky, buttery pastry crust that encases a filling of chopped or ground meat, vegetables, herbs, and seasonings. Common meats used include beef, lamb, pork, chicken, and game meats like venison or elk. The filling may also incorporate ingredients like onions, carrots, potatoes, peas, mushrooms, and various spices to enhance the flavor. Some regional variations include the addition of hard-boiled eggs, cheese, or fruit.
Meat pies are a staple in many cuisines around the world, each with their own unique preparation methods and flavor profiles. In Britain, the Cornish pasty and Melton Mowbray pork pie are beloved regional specialties. In Australia and New Zealand, the meat pie is a ubiquitous fast food item, often served with tomato sauce. In the American South, chicken pot pie is a classic comfort food dish. French-Canadian tourtière is a double-crusted pie filled with a blend of ground meats. In Argentina, the empanada is a crescent-shaped pastry filled with seasoned ground beef.
Meat pies can be baked, fried, or even steamed, depending on the preparation method. They are often enjoyed as a main course, but can also serve as appetizers or snacks. Leftover meat pie fillings can be repurposed in other dishes, such as shepherd's pie or pasties. Meat pies are a versatile and portable food that have endured for centuries due to their convenience, heartiness, and cultural significance.