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Nov 22, 2006 10:15 AM

Savory Meat pies--Whats your favorite

Doing a little research on savory meat pies. Would like to know your all time fave and what makes it so--crust, filling --anything relavant. If you have a recipe you'd like to share that would be a bonus.

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  1. Let's just pass by the meat pie shop of Mrs. Lovett (conveniently located under Sweeney Todd's barbershop)...

    Does a pork pupusa count? I love the way the soft masa crust (just slightly browned) mingles with the meat, all set off by the traditional side of crunchy curtido (marinated shredded cabbage).

    Then again there's any style of pot pie (I know I'm veeringf way far away from what you were most likely asking about) - and in this case the crust especially needs to be everything a "pie crust" is supposed to be: flaky, tender, moist but not soggy.

    1. every culture has their own version of a meat pie. unfortunately, i'm only spectacularly good at eating them, but here's my list of faves and where i find them:

      - argentine empanadas (from the truck in midtown nyc or the truck on 8th street near wash sq.)
      - indian samosas, mutton or veggie (from anywhere)
      - british curried lamb pies, savory pork pies, steak and kidney pies (from meyer's of keswick on hudson)
      - pierogis (veselka)
      - chinese dumplings (mai-mai in chinatown)

      1 Reply
      1. re: makemestupid

        Where is the truck in midtown Nyc?

        I love empanadas!

      2. A good Bolivian Saltena is hard to beat. I like it because it's a meal. It's football-shaped, hard pastry exterior, filled with soup, usually beef or chicken. Should have some hard boiled egg, olives, and other vegetables as well. The dough is slightly sweet, so it has that contrast with the filling. if made right, you have to be very careful eating it as it can be very messy.

        2 Replies
        1. re: Steve

          Second that! Saltenas are hard to come by though.

          1. re: JoLi

            Third that! I looove the rich broth inside.

        2. My Mother and Grandmother used to make a Ricotta pie with ham in it. Top and bottom crust fairly flakey with a firm 2-3 inches of filling that consists of lots of eggs and more cheese. It was like eating peanuts; you couldn't stop until it was gone. Unfortunately, it's very fattening and surely will clog your arteries. My favorite. Enjoy.

          1. I don't think I've ever met a meat pie I didn't like.

            Add Cornish Pasty to the list.


            5 Replies
            1. re: LStaff

              Amen. They're all good.

              Japanese curry filled pastry
              Shepherd's pie
              Turkey pot pie
              Taiwanese wedding "cookie." There's a more sweet kind, but the kind I like has big chunks of lard and meat in it.

              1. re: Pei

                "Taiwanese wedding "cookie." There's a more sweet kind, but the kind I like has big chunks of lard and meat in it."


                Pei, do you mean "Yo-fan" or literally translated, "oil rice"?

                1. re: ipsedixit

                  Nope. Not at all like yo fan.

                  A Chinese wedding cookie is called a "xi bing" (auspicious occassion cookie). It's about 8" in diameter and shaped like a flat plate about 3/4th inch high.

                  The outside is Chinese style pastry crust covered in white sesame seeds.

                  The inside looks like what I can only describe as mince meat pie. It's some kind of combination of sugar, cubes of crunchy pork fat, cooked duck yolk, and other savory/sweet things. It sounds bizarre, but it's a delicious combination of the flakey crust and chewy inside.

                  I have seen this at Chinese bakeries, including the one next door to SinBaLa in Arcadia, but the American versions are without exception DREADFUL. Kind of like how it's impossible to find a good fruitcake, but in theory they should taste good. The most famous xi bing in Taiwan are made in a northern city called Dan Shui, and people who are getting married order truckloads months in advance to mail to everyone they know.

                  1. re: Pei

                    Oh, yeah, I know what you are talking about now.

                    Personally, I can't stand those things, they're right up there (or down there) with mooncakes in the culinary totem pole of yummy things to eat.


                    1. re: ipsedixit

                      Have you ever had one from Tan Shui in Taiwan? Those are the only ones that I love. I agree that anything you can get elsewhere is about as (un)tasty as a mooncake, but those are STELLAR.