Lihapiirakka, Finnish Meat Pies Recipe | Hank Shaw (2024)

FAQs

Which country has the best meat pies? ›

Meat Pie pastry

The base of meat pies is made with shortcrust pastry and the lids are made with puff pastry. For convenience, use store bought for both if you wish. In Australia, shortcrust pastry comes frozen in square sheets. If you're in the US or Canada, use refrigerated pie crusts (the rolled up type).

Make-ahead tips

Wrap and refrigerate 4 days or freezer 3 months. Thaw then bake for 30 minutes to reheat at 180°C/350°F, loosely covered with foil. Assemble and bake at the ready – Assemble the entire pie but do not do the egg wash (it just doesn't hold up well when done ahead).

The origins of the meat pie have been traced back to the Neolithic period, around 6000 BC. Versions of what are now known as pies were featured on ancient Egyptian tomb walls, and in ancient Greek and Roman texts.

Apple Pie. Apple pie is arguably one of the most popular pie flavors. A symbol of America, the apple pie was actually invented by the British. Apple pie is simply made with sliced apples on double-crusted pastry dough.

The city of Natchitoches in northern Louisiana (named after the Natchitoches Indian tribe, pronounced NAK-uh-tush) offers a regional delicacy popular since the late 1700's – the Natchitoches meat pie.

A pot pie, in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry.

Flour as Pie Filling Thickener

Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.

Americans do eat meat pies, but we call them pot pies. I personally enjoy the ones sold by Swanson the best.

You can freeze Meat Pies either baked or unbaked. Either way, when you want to bake the Pies, you can bake them off frozen. They will, however, take a little longer to bake then the time stated in the recipe.

Can I leave my meat pie dough overnight? ›

The pie crust dough: this dough can be prepared ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Thaw in the fridge overnight before using. The Meat Pie Filling: the filling can also be made ahead of time.

On the flip side, already-baked pies that are then frozen won't have the same crispy, flaky crust as pre-freeze, but in my experience they are still delicious, especially when reheated in the oven and/or served a la mode. Most cream, custard and meringue pies do not hold up well to freezing.

Sadly, they're not great as a regular part of your diet. An average individual meat pie provides around 450kcal, but the biggest problem is the 12g of saturated fat inside it – that's more than half the daily guideline. If you have buttery mashed potato or chips on the side, the fat content of your meal is even higher.

Meat: The "meat" in this meat pie is a combination of ground beef and ground pork. Vegetables: You'll need a potato and an onion. Spices and seasonings: This hearty meat pie is flavored with garlic, mustard powder, dried thyme, dried sage, ground cloves, salt, and pepper.

Generally, an Empanada is hand held fruit pie, like Hostess makes. Only warmed up. Meat pies, though made similar in Russia, only have meat and occasionally potatoes.

Spanakopita: Greece was home to some of the earliest pies. Today, spanakopita is well-known around the world. Cornish pasty: Cornish pasties were popularized as a food for miners, but are now so beloved in the UK that they're protected by geographic origin.

Yes. The British love pies. Pork Pie is eaten cold. Other meat pies are eaten hot.

Australians each eat an average of 12 meat pies a year, that's 270 million pies, while in New Zealand they are even more popular, with the average Kiwi eating 15 meat pies, which is 66 million a year.