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Steak pies are also available from chip shops, served with normal chips, referred to in Scotland as a steak pie supper. A steak pie supper is usually accompanied by salt and vinegar ; however, around Edinburgh , a combination of spirit vinegar and brown sauce , known simply as "sauce" or "chippie sauce", is popular.
In addition to the steak and kidney, the filling typically contains carrots and onions, and is cooked in one or more of beef stock, red wine and stout. [24] The steak and kidney pie is found in numerous regional variants. In the West Country clotted or double cream may be poured into the pie through a hole in the pastry topping just before ...
Steak and kidney pie; Steak and oyster pie; Steak pie; Y. Yatala Pie Shop This page was last edited on 13 April 2024, at 17:06 (UTC). Text is available under the ...
Steak and kidney pudding – British dish made of stewed steak, ox kidney, and suet pastry; Steak and oyster pie; Steak au poivre – French steak dish; Steak burger – Culinary dish consisting of a beef patty between rounded buns; Steak de Burgo – Beef dish from the Midwestern United States; Steak Diane – Dish of steak with sauce
This page was last edited on 20 December 2016, at 02:06 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (), fruit preserves (), brown sugar (), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie).
A meat pie floating in a sea of mushy peas, a typical Northern English way of serving Jinyun shaobing, a meat pie originated from Jinyun County, Zhejiang, China Fatayer, a meat pie in Middle Eastern cuisine Lihapiirakka, a meat pie in Finnish cuisine A chicken pie. The Natchitoches meat pie is one of the official state foods of the US state of ...
The masculine French noun "pâté" in combination with "chaud" (hot) was the name of the "hot pie" in French colonial Vietnam.It was the same usage as in France at the time; for example, Urbain Dubois (1818–1901), in his La Cuisine classique of 1868, describes Pâté-chaud à la Marinière as a moulded meat pie. [2]