Meat pies hold a special place in British culinary tradition, encapsulating centuries of history, cultural influences, and regional variations. These delicious pastries, with their rich fillings encased in flaky pastry, have become an integral part of British cuisine.
In this article, we will explore the fascinating origins and evolution of meat pies in the UK, and delve into their sub-cultural influences, which has influenced the variety that we enjoy today. We will look at how local farming determined the flavours and recipes of today, and how the market for pies has evolved to include pubs, restaurants and even supermarkets.
If there is one thing for sure, our beloved pies aren’t going anywhere except our discerning tummies. Here at Halal Origins we love a good pie and we believe that only the finest of ingredients should make it’s way into the cuddly centre of a traditional pie. That’s why we provide the freshest organic meat for everyone to enjoy.
Try out our chicken and mushroom pie recipe at the end end of this article, and stay tuned for our other pie recipes (steak and non-alocholic ale is a fan favourite).
Historical and Cultural Significance:
The history of meat pies in the UK can be traced back to the medieval era when these hearty dishes were enjoyed by nobles and commoners alike. Initially, pies were primarily made with a tough pastry shell called a “coffin,” designed to preserve the filling for extended periods. Over time, as culinary techniques evolved, the coffin gave way to more delicate and flaky pastry crusts.
Meat pies soon became synonymous with British cuisine, showcasing the diverse flavours and ingredients found in different regions. From the iconic Cornish pasty, originating in Cornwall, to the Melton Mowbray pork pie from Leicestershire, each area developed its unique variation, often influenced by local produce and traditions.
Farmers Influence On Pie Recipes:
Back in the day there was far less movement of goods. Farmers typically supplied their produce to local towns and villages. This meant that the array of ingredients and flavours was somewhat limited, so the locals had to make do with what they had, and challenge their creative limitations by experimenting.
This is why you see particular flavours of pies originating from specific regions and sometimes there are slight variations to recipes that provide significant differences just because of the availability one ingredient or another. Ale is a good example. Meat farmers close to ale producers meant that those two cherished ingredientes found their way into the same pie, whereas chicken and leak pies could be found in completely different parts of the country.
In a cute kind of way, pie recipes provide an interesting insight into what was historically produced in any particular region; a bit like a time stamp for antiquated farming practices.
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Must read: Chicken Thighs, a Healthy Prize.
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From Outback To Inn
Pies were a great way of preserving meat and attracting crowds. They were particularly popular among travellers on horseback in medieval times.
Fast forward a few hundred years and pies have become a staple in British pubs, inns, fish and chip shops, and even in fancy restaurants, where they are served as satisfying meals or quick snacks. The warmth and comfort associated with pies make them an ideal choice for patrons seeking a hearty and flavorsome option and a trip down cultural history. It is difficult to find a British establishment that does not offer a pie option on their menu and for good reason: they are delicious, nutritious, and fun to eat. It is almost like unwrapping a present wrapped in soft flaky pastry.
Commercialization and Convenience
In the modern day, pies are ubiquitous. You can buy them ready-made from Greggs, chilled or frozen from your local supermarket, and there are even tinned varieties, which provide a longer shelf-life, so you can break out a pie in case of a food emergency quite easily. The mass-production of pries has brought down the cost considerably making them a cheap and cheerful meal option for larger families on a budget, especially for those with kids, who seem to rather enjoy them.
Pies provide a good balance of meat and pastry, and they let you sneak in a few vegetables too. Kids hardly notice or complain about the vegetables because they are coated in rich sauces, your favourite meats, and lets not forget the pastry that melts in your mouth. The good old pie can be regarded the Trojan horse of nutrition for fussy kids that generally try to avoid their greens.
Diverse Flavours For All To Enjoy
One of the remarkable aspects of meat pies is their versatility. They can be filled with various combinations of meats, vegetables, herbs, and spices, creating an endless array of flavours. From the classic steak and kidney pie to the more contemporary chicken and leek pie, there is a pie to suit every palate. Furthermore, pie-making techniques have evolved, allowing for variations such as lattice tops, decorative patterns, and individual-sized portions.
We have chosen to share a chicken and mushroom pie, but don’t worry the fun won’t stop there. Over the coming weeks we will share a number of meat pie recipes, so you can explore this treasure trove of deliciousness and discover why these bad-boys survived the medieval era to remain one of our most beloved dishes on modern menu’s.
We might have to cast a vote to see which recipe is the fan favourite, until then, enjoy this one.
Chicken and Mushroom Pie
Ingredients
200g mushrooms, sliced
1 onion, finely chopped
2 cloves of garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
250ml chicken stock
100ml heavy cream
1 teaspoon dried thyme
Salt and pepper to taste
Ready-made puff pastry
Instructions
- Preheat the oven to 200°C (180°C for fan ovens).
- In a large pan, melt the butter over medium heat. Add the onions and garlic, sauté until translucent.
- Add the chicken and mushrooms to the pan, cooking until the chicken is browned and the mushrooms are tender.
- Sprinkle the flour over the mixture, stirring well to coat everything evenly.
- Gradually pour in the chicken stock, stirring continuously to avoid lumps. Simmer until the sauce thickens.
- Stir in the cream, thyme, salt, and pepper. Cook for an additional 2-3 minutes.
- Transfer the filling to a pie dish, smoothing it out evenly.
- Roll out the puff pastry and cover the pie dish, trimming any excess pastry. Cut a few slits in the pastry to allow steam to escape.
- Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crispy.
- Remove from the oven and let it cool slightly before serving.
Final thoughts
Meat pies have a rich and savory history deeply rooted in British culture. From their humble beginnings as a practical preservation method to their present-day prominence on dinner tables, meat pies have stood the test of time. Their diverse flavours, regional influences, and adaptation to modern convenience make them a beloved dish across the UK. Whether enjoyed in a traditional pub, a contemporary restaurant, or homemade in your own kitchen, meat pies continue to tantalize taste buds with their irresistible combination of flavours and textures.
Halal Origins’s simple recipe will help you recreate this culinary art of a meal in your own home. Remember, as with any dish, the quality of your meal is determined by the quality of your ingredients (and the cheff of course, but we can’t control that). Halal Origins insists on using only the finest quality organic meat in its pies and for good reason. All of our meat is procured directly from local farms that care for their animals as much as you care for the quality of your food.
If you haven’t tried our rich organic meat yet, try our organic chicken today and notice the difference. If you order by 3 pm today, you will have your organic chicken in time for a pie tomorrow.