Meat pie

A savory baked pastry filled with cooked meat, often combined with gravy, vegetables, or seasonings. Its crust may enclose the filling completely or cover it partially.

Shortcrust pastry: A crumbly pastry made by rubbing fat into flour before adding liquid. Its sturdy texture makes it a common base and lid for meat pies.
Steak and kidney pie: A British pie filled with beef steak and kidney in a savory gravy. It is a classic enclosed pie built around slow-cooked meat and gravy.
Ancient Greek cuisine: The food practices of Greek societies from the Bronze Age through late antiquity. Ancient Greek cooks made filled pastries that form part of pie history.
Pub food: Prepared food traditionally served in British and Irish pubs. Meat pies are a familiar pub meal, often paired with vegetables or chips.
Pot pie: A savory pie, often with meat and vegetables, baked in a dish beneath a pastry crust. Its filling is commonly open underneath, unlike a fully enclosed meat pie.
Puff pastry: A laminated pastry whose alternating layers of dough and fat rise into a flaky crust. Its lift and crisp layers often provide a meat pie’s top crust.
Tourtière: A French-Canadian meat pie traditionally served during the Christmas season. Its spiced ground-meat filling gives the pie a distinct regional form.
Ancient Roman cuisine: The food practices of Rome and its empire, known partly through surviving recipes. Roman sources describe pastry enclosures used for meat and other fillings.
Handheld food: Food designed to be eaten directly by hand without serving utensils. Small pies and turnovers make meat fillings convenient to carry and eat.
Casserole: A dish of ingredients cooked slowly together in an oven, often in a deep vessel. It may share meat and gravy fillings but lacks a defining pastry case.

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