I was looking around at Tourtiere recipes (as I am wont to do when it has been too long since my last fix in Montreal), and came across this other Quebecois meat pie called Cipaille that I have never encountered.
So that took me down a meat pie rabbithole of course, from British meat pies to Uyghur ones, and plenty more around the world.
What’s your meat pie pleasure?
Do you eat them? Make them? Any recipes to share?
.
Tourtière is the meat pie I probably eat the most.
Tourtière
Shout out to :
Jamaican patties
Empanadas- I prefer the cocktail size. I prefer fried over baked. I like Venezuelan, Argentinian, and Columbian styles more than Chilean styles.
Cornish pasties- I have a cookbook devoted to Cornish pasties-
Samosa / Samsa
Ethiopian samosas are a treat!
I’ve ordered kreatopita and meat burek, but they aren’t my favourite.
I keep steak and mushroom pie on hand, in the freezer, sometimes.
Is char siu bao a meat pie of sorts?
If Shepherd’s Pie and Cottage Pie count, that opens the door to Moussaka. LOL.
No, it’s obviously a SANDWICH!
What husband calls “patty!” most commonly, but I like the variations (and crimping!) on empanadas.
Frozen ones from local Jamaican patty places like ? baked at home, can be fine!
I use empanada wrappers to make patties at home.
Probably not for this discussion. I work to the basis that a “pie” has a filling totally encased by pastry. So Shepherds/Cottage/Fish pie doesnt make the cut, however comforting they are.
I make a mean pasty, although it’s a cheat’s version in that I use tinned beef, rather than cook from scratch. But it’s true to the designated (PDO) description of a Cornish pasty, although I crimp along the top, rather than side.
There’s pork pie of course. Not something to make. No-one makes pork pie. You buy to eat cold. Heated up pork pie is vile.
Although that said, there’s Cheshire pork pie, which is eaten hot. Our county is known for pork and it seems as though a traditional recipe skipped the Atlantic at some point.
Truth be told, we don’t often make a meat pie at home. But we do buy good ones at the farmers market. Steak & kidney. Chicken & mushroom. Both British classics.
Please share – I love them. You make the pastry?
I concur
I came across one of your posts on this. Yum.
I am going to make what we call “pattice” - sic for patties - for my friend’s 90+yo mom who was reminiscing about the ones she ate as an after-school snack as a little kid in Kerala. I think the dough is a cross between empanada dough and puff pastry – maybe a rough puff? I think I should get some empanada wrappers and make a few with them and puff pastry both and see what she prefers.
The filling is similar to kheema, goan potato chops, jamaican patties, and chinese curry beef puffs. The recipes I looked up are quite similar.
Bottom Pastry and Side Pastry are not enough?
Or Top Pastry- only pies?
I sometimes make Top Pastry- only pot pies
There are at least two kinds of frozen empanada wrappers; wrappers for baking, and wrappers for frying. I don’t recall which one I preferred.
But some xian bing could probably pass.
There’s an upscale place near my place selling patties with unusual fillings like oxtail gravy, and using a slightly different shape of pastry. Really good.
I meant that dough / pastry should probably factor in
Confession: I eat the filling and throw out the majority of the pastry on 80 percent of the pies and hand pies that I eat.
The baking ones might have the fat rubbed in like shortcrust or minor lamination like rough puff – that’s what I do for Indian doughs I don’t want to deep fry and convert for baking.
Oh god. What’s the point even.
(Meanwhile I eat only the crust of apple or fruit or mince pies and donate the filling to those who enjoy it.)
I beg to differ.
Another stellar one is the Tourtiere du Shack from Martin Picard.
I also enjoy Jamaican patties, pasties, clangers, pâte en croute, steak and kidney, curry puffs and empanadas. I know I’m missing some because meat pies are luvverly.
These have been on my list to make since it was COTM ages ago:
Sanagan’s in Toronto makes pork pie sometimes, too.
It’s for the Dining Companions. I’m all about the filling.
