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Old Style Meat Pies?

 
Riley Smith
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I have in the last day or two become obsessed with old style meat pies, or whatever filling pies.

They use a "standing pie crust" that is made in a specific way, put meat inside, cover with a top, egg wash, and bake as a unit, to summarize.

These would be used to keep food preserved for a while, supposedly for weeks.

Has anyone tried this in the modern day? Did you get food poisoning?

I just love the idea of a little baked good I can set on a shelf and grab whenever
 
r ransom
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Love my meat pies
https://permies.com/t/48324/Meat-Pies

Probably not weeks,  it's basically an aspec preservation (jello) so a few days isn't too bad.  The jello tends to go a bit weird after day 3 at cool-room temp, and even the cured meats aren't great tasting after that.

Usually I freeze mine now, grab from freezer in morning, it's thawed by the afternoon.

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Carla Burke
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There might be some information in this one that you'll find interesting, too:
https://permies.com/t/243241/classic-savory-pie-recipes-UK

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Kara Ann
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I grew up eating a german style meat pie known as a 'runza'.  My grandmother grew up on a farm in Iowa in a German/Swedish community, and these were a popular item at any community gathering.  

Here is a modern recipe from a Nebraska farmhouse recipe:
https://myfarmhousetable.com/nebraskas-homemade-runza/
She includes cheese as an option - and honestly I can't image my grandmother ever even considering that kind of alteration, but it would probably be delicious.

Not exactly the same type of pie crust meat pie, but it sure meets the criteria of a meal in the hand with a protein in the middle and a wrapping on the outside.
My grandmother's recipe was not shy with the butter, and that was the first taste to hit the tongue with a bite of it.... then the meat and cabbage and spices....

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Anne Miller
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I have read that before refrigeration, the leftovers from a meal were sealed into a thick crust and slow baked then would be ready so the men would take these for lunch.

The crust was called a coffin and sealed the contents so no air got in.

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Kara Ann
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Anne Miller wrote:I have read that before refrigeration, the leftovers from a meal were sealed into a thick crust and slow baked then would be ready so the men would take these for lunch.

The crust was called a coffin and sealed the contents so no air got in.



Ohhhhh a coffin for lunch, and here we are heading toward Halloween and All Hallows!  Anne you have an amazing breadth of info to share!!  Thanks  - this made me smile!

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Elanor Gardner
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John Townsend did an episode on making coffins.  
  The coffin recipe starts way towards the end of the video

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Susan Mené
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    When I read "meat pie" my thoughts went immediately to shepherd's pie (recipe, anyone?), rather than a hand pie. I'm now hungry for a meat pie (either).  
    Hand-held meat pies are so brilliant.  Once made, they are a great "fast food" to keep in the fridge. I'm thinking that a good old-fashioned hand-held meat pie would still be a great meal for my husband's lunchbox.  It is also a great place to disguise vegetables; my adult son is neurodiverse and has trouble with texture sometimes.  He's on a quest to eat more vegetables and cabbage, carrots, and celery will easily blend into these. We'll be cooking these today!
   

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