Meat pie

My sister-in-law from Corsica makes the best quiche and the best meat pie in the world.

If flour ran short we can be certain it was saved for gravies, dumplings, cakes and gingerbread, and pie crust, and most particularly for meat pie.

She averted her eyes, looking toward Crispin, who ate meat pie and a large slice of roasted ox with healthy relish and without seeming to notice her discomfort.

In the case of meat pies that have a jelly or stock added after cooking, the stock and meat should be sampled separately as well as together in a combined sample.

Meat pies, which used to be a traditional Acadian Christmastime treat, are one of Louisiana′s least-touted specialties.

It was to Liubotyn station that I and my best mate Sasha once ventured on our lives' first (meaning without the adults) train ride. […] We got off at Liubotyn, then sleepy and unmistakeably rural, bought a couple of wrinkled meat pies at a station kiosk, and got back on the train.

(a) Meat pie is cooked meat with or without cereal, condiments seasoning and water, enclosed in a case of pastry. (b) Meat pie shall contain not less than twenty-five parts per centum of meat when determined by the prescribed method.

Meat pies are an Australian favourite and are sold in cake and sandwich shops from one end of the land to the other. The classic version is simple – an individual, 2-crust pie full of chopped beef in a rich gravy.

If you think the major ingredient in most meat pies is meat you’re in for a disappointment. But some brands are meatier than others.