Talk:Meat pie

Word substitution
I think we should substitute succulent for savory. :dodgy: The Duck! It is a so succulent! —The preceding unsigned comment was added by 74.107.128.152 (talk • contribs).


 * Savo[u]ry has a specific meaning in cooking, so it is an appropriate term to use. Specifically it distinguishes this pie from apple, French silk, and other sweet pies. —C.Fred (talk) 14:02, 19 August 2007 (UTC)

Savory is clearly a biased description of meat pies. This article suffers from a clear pro-meat pie bias. Succulent, or a synonym thereof, such as moist or pulpy, would be more neutral and more fitting. — Preceding unsigned comment added by 108.93.102.136 (talk) 05:03, 30 March 2013 (UTC) No, 'savoury' is not biased. In this instance it doesn't mean 'tasty', but, as the person above said, distinguishes it from 'sweet'. 86.135.197.143 (talk) 16:50, 8 July 2015 (UTC)

A truly American attempt at trying to subjugate any sort of British input to this topic. Using the term "Savory", when it should be spelled "savoury", makes it that much easier to see. Try harder, if you can. ZL3XD (talk) 08:36, 22 November 2021 (UTC)

um...
"it is very yummy". that doesnt sound unbiased enough to me. —Preceding unsigned comment added by 71.210.151.32 (talk • contribs) 23:04, 6 February 2008

merge from Australian and New Zealand meat pie
Australian and New Zealand meat pie should be merged into this article, as 1) a content fork and 2) a fight over the naming leading to a cumbersone article name. Chris (クリス • フィッチュ) (talk) 11:32, 10 October 2009 (UTC)
 * Perhaps steak pie would be a better merge target: the subject of that short article appears to be more closely related. Jonathunder (talk) 12:00, 10 October 2009 (UTC)
 * Yes, Australian and New Zealand meat pie definitely needs to be merged. I think meat pie is a logical target. Looking at steak pie, that article also seems redundant and perhaps could be merged into meat pie too. Format (talk) 18:07, 1 November 2009 (UTC)
 * I totally disagree. Having lived in New Zealand and Australia, I have actually experienced the pies in question. And having travelled all over the world, I have found them to be unique. The "close comparison" with British steak pies is, in my opinion, not very close. I have literally never found a meat pie in the UK that was suitable for eating out of your hands, nor one with the same pastry. They sound similar on paper, but the reality is markedly different. I also note that the generic meat pie article links to several regional specialty pie articles, and I believe that precedent is more than adequate to justify the additional page. Additonally, the particular style of pie is a cultural icon of Australasia. As far as the article title goes, I think that you could resolve it by calling it the Australasian Meat Pie, but only if you really cared, because the name seems fine to me as it stands.Samuel.Allan.123 (talk) 17:37, 25 January 2010 (UTC)
 * I disagree with the merge too. The ANZ pie article covers its cultural significance in some detail, and merging this here would leave this article very unbalanced. Its title is fine. And I agree with Samuel that they are quite different from meat pies found elsewhere. The general article for meat pies would benefit from incorporating a brief summary of the ANZ article's content, but a simple merge is not the answer IMO. -- Avenue (talk) 20:33, 16 March 2010 (UTC)
 * Disagree also. The Aussie/NZ meat pie is as distinct from meat pies in general as Tourtiere or Scotch pie, and a merger would unbalance the article.  Beastiepaws (talk) 20:18, 17 March 2010 (UTC)

Meat pie in popular culture
Suggest adding a brief popular culture section, or at least some other connection to Sweeney Todd. Don't know offhand if there are any other significant popular culture references to meat pie, though I wouldn't be surprised if there were more to warrant a section. Also, what would one cite, or how would one go about citing that reference? A Large Trout (talk) 19:49, 29 March 2011 (UTC)

History of the Meat Pie
History would be a good section to add in here, it would be a nice lead-up to another section about different varieties of meat pies. The section could include information about what culture first created them for, if they had any roles besides just plain food source, what other cultures adopted it into their own, and the transformation of the meat pie over time. Esreed (talk) 20:45, 29 March 2011 (UTC)esreed

I've added in the History section, it includes five sources and an indented quotation.Esreed (talk) 20:36, 5 April 2011 (UTC)

This sentence: "In combination with the spread of Roman roads, the invading crusaders encountered the dish and brought the recipes to Medieval Europe." is completely nonsensical. The crusaders used Roman roads to bring meat pies from the Roman Empire to Medieval Europe? Did they use a time machine? Why were "crusaders" invading the Roman Empire? Did Pope Nonexistia call for this crusade? This sentence should be revised or deleted. It makes no sense at all.75.111.198.206 (talk) 13:01, 16 August 2015 (UTC)

Regional Variations of the Meat Pie
There are already a few examples of the regional variations of meat pies listed in the article, but they are unorganized and sparse. The regional variation section edits would include Middle Eastern Meat Pies (Sfeeha), Greek (Kreatopita), Australian, Natchitoches (Louisiana), Samosa (Indian) etc.

I also cited two sources for this section. WattsAndrea (talk) 20:40, 5 April 2011 (UTC)

Egyptians
Surely the ancient Egyptians did not know meat pies as "galettes", since that is a French word.01:25, 23 November 2011 (UTC)01:25, 23 November 2011 (UTC) — Preceding unsigned comment added by 184.160.210.150 (talk)

British meat patties
There's mention of Jamaican patties as "the product of colonialism", but I can't find much mention of the English meat patty which it derives from. My grandmothers certainly made "meat patties" which were a bit like Cornish pasties but with shortcrust pastry. The Jamaican version clearly derives from something like this.Gymnophoria (talk) 03:24, 20 May 2012 (UTC)

Magpie Pigeon
So in the medieval period pies were supposedly filled with meat of the "magpie pigeon". However, the "magpie pigeon" is an obscure fancy breed of pigeon,  first bred in Germany or Denmark around 1900,  apparently named "magpie pigeon" because of its black and white colouring, and not a very meaty bird. So what is this alleged "magpie pigeon" used to fill pies in the medieval period in Britain ? A magpie or a pigeon ? There is no "magpie pigeon". Eregli bob (talk) 18:58, 10 July 2012 (UTC)

Photos not very good
Has no one got any better pictures? The meat pie shown is a bowl of sloppy stew with pastry on top, the next pie is undercooked, the pasty looks like it has been reheated until dried out and the tea is unstirred. — Preceding unsigned comment added by Pawebster (talk • contribs) 11:21, 16 September 2012 (UTC)

Introduction
It is stated that meat pies are popular in Europe as well as Australia and Canada. Apart from being false, as the UK, Ireland and Poland are probably the only countries were you would make a pie in this fashion, it is strange to be listing a mix of continents and countries. The sentence should be restructured as to make it clear that Europe is not listed as an example of a country or it should be rewritten so that you only name countries. — Preceding unsigned comment added by 81.232.73.116 (talk) 10:12, 2 February 2013 (UTC)
 * You are very much mistaken. Meat pies are very popular in Australia (and New Zealand), and a specific meat pie (tourtiere) is common holiday fare in French-speaking parts of Canada. I'm not sure why it's necessary to name only countries.  Pepper Beast   (talk)  06:30, 3 February 2013 (UTC)

Trinidad and Tobago cuisine
Note,, that while this article does not mention the meat pie in a Trinibagan context, the article Trinidad and Tobago cuisine article does include many mentions of pies of various meats. Might be worth expanding, depending on sourcing. — HTGS (talk) 05:58, 23 May 2024 (UTC)
 * Hi HTGS,
 * the TT cuisine article is partially poorly sourced and expatiates on long lists of dishes. But yeah, meat pies are being eaten in Trinidad, more than just occasionally, probably due to the British colonial heritage and the proximity to the United States. I would not know of Trinidadian peculiarities though, or endemic recipes. I don't know - is risotto American cuisine?
 * Kind regards, Grueslayer 08:56, 23 May 2024 (UTC)
 * Sure thing, and I’m not necessarily arguing that we return Category:Trinidad and Tobago cuisine, but the article also lists Category:Belizean cuisine, Category:Chinese cuisine, Category:Turkmen cuisine and Category:West African cuisine, none of which appear to have a greater claim to the idea of a pie made with meat than TT cuisine or perhaps any other cuisine—I imagine if we surveyed properly we’d find more country cuisines with prominent meat pies than not. The fact is, great chunks of this sector of the site are incomplete, including quite clearly this article itself.
 * At a higher level though, if Meat pie is to be more of an overview article, with links to specific pies from specific cuisines, perhaps it should simply not categorize to country-level cuisines? — HTGS (talk) 21:14, 23 May 2024 (UTC)
 * Well, I must admit I don't know which rules apply here - probably something simple like "If the article doesn't mention X, don't categorize by X". I intuitively would have used an "X (country/region) cuisine" category for a dish if -
 * * the dish originiates from X
 * * the dish plays a significant, notable role in X's cuisine (insert source here)
 * I can only speak for the Trinidadian cuisine (I wrote the German article about it and own quite some literature about it (that I have also read^^)), and both points are not fulfilled. I can estimate qualifiedly that the same applies to the Belizean cuisine but not for the rest. Yes, Trinis and Belizeans prepare meat pies. But that applies to pizza, burgers and chicken wings as well.
 * Kind regards, Grueslayer 10:14, 24 May 2024 (UTC)