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A small, double-crust meat pie filled with minced mutton or other meat. Sea-pie Cipaille: United Kingdom: Savory A layered meat pie made with meat or fish, and is known to have been served to British sailors during the 18th century. Sfiha: Lebanon: Savory An open-faced meat pie made with ground mutton. Shaker lemon pie: United States: Sweet
Meat and potato pie is a popular variety of pie eaten in England. [1] Meat and potato pie comes in many versions and consists of a pastry casing containing: potato, either lamb or beef, and sometimes carrot and/or onion. [2] They can often be bought in a speciality pie shop, a type of bakery concentrating on pies, or in a chip shop.
Fidgin (Ossetian: фыдджын, Russian: фиджин) is a type of meat pie. Three pies ( Ossetian : æртæ чъирийы , Russian : три пирога ) is an important concept in Ossetian culture, representing sun, earth and water.
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Acadian tourtière, or pâté à la viande (pâté is casserole or pie), is a pork pie that may also contain chicken, hare and beef. [12] Pâté à la viande varies from region to region in New Brunswick, Nova Scotia and Prince Edward Island. In Petit-Rocher and Campbellton the dish is prepared in small pie plates and known as petits cochons ...
A lihapiirakka (Finnish pronunciation: [ˈlihɑˌpiːrɑkːɑ], literally "meat pie") is an everyday Finnish food sold in supermarkets and often available ready-to-eat as street food. It is a form of savoury pie or turnover made from doughnut dough and filled with a mixture of minced meat [2] [3] and cooked rice and cooked by deep frying. [4]
It originated as a way to make use of leftovers or meat from unproductive laying hens. [2] Using leftovers in this way is a hallmark of Moravian cuisine. [3] Since colonial times, the recipe for Moravian chicken pie has changed little, and its culinary fame has spread far beyond Winston-Salem so that it has become an iconic North Carolina dish. [4]