A meat pie is a pie with a filling of meat and often with other savory meat pie australian food. They are found in cuisines worldwide. Meat pies are usually baked, fried, or deep fried to brown them and develop the flavour through the Maillard reaction. Many varieties have a flaky crust.
The origins of the meat pie have been traced back to the Neolithic period, around 9500 BC. Versions of what are now known as pies were featured on ancient Egyptian tomb walls, and in ancient Greek and Roman texts. The ancient Egyptians’ diet featured basic pies made from oat, wheat, rye, and barley, filled with honey and baked over hot coals. The Greeks used a flour-water paste resembling pie pastry, and filled it with meat. These pies were usually fried or cooked under coals. In Northern Europe, cooks made pastry with lard and butter to make a stiff dough that could hold an upright pie. These crusts were often made several inches thick to withstand many hours of baking.
This pastry became a common dish in medieval times, and by the 14th century, came to be called a “pye” or “pie”. Máken mortreux, and wel bake a pye”. The French and Italians specialized in redefining the pastry of the pie, making it flakier and tastier by new methods of adding butter, rolling, and folding the dough. In 1440, the Paris pastry guild was recognized and started to expand their product—and so something like the modern day crust began to be used.