Dish

Meat Pie

Meat pie is made with a pastry crust and a filling of ground meat, such as beef or lamb, and vegetables, such as carrots, onions, and peas. The filling is seasoned with herbs and spices, and is often cooked in a gravy or sauce. Meat pie is typically baked until the pastry is golden brown and the filling is hot and bubbly.

Oceanic cuisine› Australasian cuisine› Australian cuisine

Pie› Savory Pie

Origins and history

Meat pie has been a popular dish in many cultures for centuries. It is believed to have originated in ancient Greece, where it was known as a "pastis". Meat pie has since become a beloved dish in many countries, including Australia, New Zealand, and the United Kingdom.

Dietary considerations

Meat pie is not suitable for vegetarians or vegans, and may not be suitable for those with beef or lamb allergies. It is also a high-calorie dish, so it should be enjoyed in moderation.

Variations

There are many variations of meat pie, with different types of meat and vegetables used in the filling. Some recipes call for the addition of cheese or eggs to the filling. Some versions of the dish also use a different type of pastry crust, such as a puff pastry or a shortcrust pastry.

Presentation and garnishing

Meat pie is typically served in a deep-dish pie plate, and is often garnished with a sprig of fresh thyme or parsley. The pastry crust can be decorated with a lattice pattern or other decorative design.

Tips & Tricks

To make the pastry crust extra flaky, be sure to use very cold butter and ice water when making the dough. It is also important to let the dough rest in the refrigerator for at least 30 minutes before rolling it out.

Side-dishes

Meat pie is often served with a side of mashed potatoes or roasted vegetables. It can also be served with a simple green salad.

Drink pairings

Meat pie pairs well with a full-bodied red wine, such as a Cabernet Sauvignon or a Syrah. It can also be enjoyed with a dark beer, such as a stout or a porter.