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The world's best pies: which British ones made the list?
The BEST fast food breakfast items ever, ranked
https://www.msn.com/en-gb/foodanddrink/news/the-best-fast-food-breakfast-items-ever-ranked/ss-AA1lcbzo?ocid=msedgntp&cvid=c4814cb43e5e4460b19fa867f9280b1f&ei=117#image=1
https://www.msn.com/en-gb/foodanddrink/news/the-best-fast-food-breakfast-items-ever-ranked/ss-AA1lcbzo?ocid=msedgntp&cvid=c4814cb43e5e4460b19fa867f9280b1f&ei=117#image=1
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https://www.msn.com/en-gb/foodanddrink/news/the-world-s-31-best-sandwiches-which-british-ones-make-the-list/ss-AA1jhbmD?ocid=msedgntp&cvid=c4814cb43e5e4460b19fa867f9280b1f&ei=174#image=17
Whats the matter with good old porridge?
The sandwiches looked a lot better than the breakfasts...
https://www.walesonline.co.uk/special-features/cardiffs-eat-bird-wins-street-28267647?utm_source=taboola&utm_medium=referral&tblci=GiAZbmsPYnBor82uDb466W0_7Lt2YAzh5AvWonzAA4_v1SDQmlwo__nBjNaWu6yRAQ#tblciGiAZbmsPYnBor82uDb466W0_7Lt2YAzh5AvWonzAA4_v1SDQmlwo__nBjNaWu6yRAQ
https://www.msn.com/en-gb/travel/tripideas/24-british-foods-the-rest-of-the-world-thinks-are-weird/ss-AA1lkPSI?ocid=msedgntp&cvid=6b2ff7f4776a415ea41e94c0e41d0c43&ei=258#image=25
https://www.msn.com/en-gb/travel/tripideas/delicious-sandwiches-from-around-the-world-you-must-try/ss-AA1f4Gnb?ocid=msedgntp&cvid=7bd3955e0aa44ba7a6715bd8062a89dc&ei=16#image=41
https://www.msn.com/en-gb/foodanddrink/recipes/24-irresistible-irish-recipes-everyone-should-try/ss-AA1dBC51?ocid=msedgntp&cvid=e88b67faae2e4f3fa9af4a901a7082d5&ei=62#image=25
https://uk.yahoo.com/style/people-eat-two-three-packets-050026861.html
https://www.msn.com/en-gb/news/newsmanchester/historic-greater-manchester-pub-confirms-return-of-popular-pie-festival/ar-AA1mbTWU?ocid=msedgntp&cvid=15eee6ed481046ff968a439760c9ff2c&ei=76
https://www.msn.com/en-gb/foodanddrink/news/the-world-s-best-pies-which-british-ones-made-the-list/ss-AA1m9F9W?ocid=msedgntp&cvid=730a1c3fe9634631b6493db47d804544&ei=88#image=1
28. Borek, various locations
A dish whose roots stretch back to the Ottoman Empire, borek – sometimes called byrek – has been around for centuries. Hugely popular across the Balkans, the Middle East and Central Asia, this savoury pie is made by rolling out pastry, usually filo, then packing it with a variety of different fillings. In Albania, where it's a mainstay of street food stalls, it usually comes stuffed with minced beef, cheese, or spinach and eggs.
27. Saskatoon berry pie, Canada
Berry-filled pastry treats can be found all over the globe, but this Canadian pie is something truly special. Originating from the Canadian Prairies, this simple dish comes crammed with a mouth-watering filling of the country's native Saskatoon berries – which are similar in taste and shape to blueberries – plus plenty of sugar, lemon juice and cornflour. It’s best served with a generous drizzle of cream or a scoop of ice cream.
26. Butter pie, England
This pie’s humble beginnings can be traced back to 19th-century Preston, in the English county of Lancashire. At this time, the city's Catholic community fasted on Fridays, abstaining from meat and alcohol – so, to keep mealtimes interesting, they came up with an idea for a tasty meat-free dish. Covered on the top and bottom, this double-crusted pie was traditionally made with a filling of potatoes, onions and butter. Also known as Friday pie or Catholic pie, it can still be found in shops, cafés and restaurants across the city. Paul McCartney even mentions it in his song Uncle Albert/Admiral Halsey.
25. Vlaai, Netherlands
Hailing from the Netherlands’ southernmost province, Limburg, vlaai is a sweet pie that combines a bread-style pastry and a fruity filling, usually made with cherries, apricots or plums. It comes in a few different guises: topped with a lattice-style lid, fully cloaked in pastry or with a crumble-like topping made from sugar and butter. Its origins are murky, but it's thought to date back as far as the 12th century. However it came to be, its popularity skyrocketed when the first vlaai shop opened in Amsterdam in 1986.
24. Egyptian goulash, Egypt
The word 'goulash' might conjure images of a steaming bowl of stew – but these traditional Egyptian pies couldn't be more different from the soupy Hungarian staple. In fact, Egyptian goulash (also known as phyllo meat pies) are flaky, bite-sized parcels, made with minced beef and crisp filo pastry. Typically baked in the oven in a giant dish, they're lightly spiced with a fragrant blend of paprika, coriander and allspice.
23. Kreatopita, Greece
This simple meat-filled pie is especially popular on the Greek island of Kefalonia. Recipes vary from household to household, but kreatopita is traditionally made with at least two types of meat (usually lamb and pork). Before being packed between sheets of filo pastry, the meaty mixture is flavoured with herbs and spices, including oregano and cinnamon, and combined with Carolina rice – a type of soft white grain that's grown in Serres, northern Greece. Made to share, the dish is often served as part of a mezze grazing platter.
22. Scotch pie, Scotland
Found across Scotland in bakeries, supermarkets and cafés, Scotch pies are said to date back 500 years. Made with hard hot water crust pastry for mess-free snacking, these hearty pies used to come with a thrifty spiced mutton filling. Nowadays, they're usually made with beef. Also known as shell pies, mince pies and even football pies, they're often served up at matches across the country.
21. Empadão de frango, Brazil
A Brazilian staple similar to chicken pot pie, empadão de frango is a warming dish that's totally worth trying. Usually made with shortcrust pastry, this wholesome pie comes filled with a tasty mix of chicken, vegetables and herbs, and comes both in large sharing sizes and individual portions for one. It draws inspiration from a similar Portuguese pie, the empada de galinha, whose roots date back to Roman times.
20. Pepper steak pie, South Africa
A hearty dish first created by the country's Muslim Cape Malay community, the pepper steak pie holds a special place in South African hearts. Made with beef, vegetables and a rich gravy flavoured with plenty of ground black peppercorns, the piping hot filling is encased in a golden puff pastry crust. It's a comfort food masterpiece that's totally worth trying – whether you grab one from a bakery or make it at home.
19. Limonnik, Russia
The ultimate treat for lovers of tangy, lemony flavours, limonnik is a citrus-packed delicacy that’s both slightly sour and pleasantly sweet at the same time. In its homeland of Russia, it's commonly enjoyed in the summer to help cut through the heat, and features fresh, locally grown lemons, crushed and combined with sugar. Limonnik is made with shortcrust pastry and typically dusted with icing sugar before being cut into squares to serve.
18. Pork pie, England
This traditional English pie is made by surrounding chopped pork with pork gelatine, then encasing the whole lot inside hot water crust pastry. Hard and thick, this unconventional type of pastry dates back to Medieval times, when it was used to help keep meaty fillings fresh for longer. Pork pies are traditionally served cold – either on their own or with chutneys and mustard on the side – and they remain a favourite in British pubs and restaurants to this day.
17. Bündner Nusstorte, Switzerland
This sweet, walnut-filled pie is a family favourite in homes across Switzerland. Though similar recipes date back to the 19th century, the modern Bündner Nusstorte was developed in 1926 by baker Fausto Pult – and the pie's popularity exploded when Fausto began selling it at the 1934 Mustermesse fair in Basel. You’ll find these nutty delicacies in bakeries all over the Graubünden region of Switzerland.
16. Empanada gallega, Spain
If you like small, handheld empanadas, you’ll love this giant, shareable pie. A Spanish delicacy from Galicia, the empanada gallega's history stretches way back, with some written recipes dating from the seventh century. The pie was traditionally eaten on pilgrimages, with the pastry helping to preserve the filling during the journey. Fast-forward to today and the classic recipes – which see meat or fish combined with peppers and onions – are still popular.
https://www.msn.com/en-gb/foodanddrink/news/the-world-s-best-pies-which-british-ones-made-the-list/ss-AA1m9F9W?ocid=msedgntp&cvid=730a1c3fe9634631b6493db47d804544&ei=88#image=19
15. Steak and Guinness pie, Ireland
If you love a pint of Guinness, you’ll want to try a slice of this rich, stout-filled pie. Drawing inspiration from the classic British steak and kidney pie, this steak and Guinness alternative has become a winter staple in Ireland. Made with a good glug of the beloved Irish stout created by Arthur Guinness in 1759, and shrouded in flaky golden pastry, this meaty favourite is packed with flavour, and features on pub menus throughout the Emerald Isle.
14. Pâté chaud, Vietnam
Much like Vietnam’s popular bánh mì sandwiches, pâté chaud was born out of French colonialism in the 19th century. Now famous in their own right, these little pies draw influences from both Vietnamese and French cuisine. Available in bakeries across Vietnam, these pies are meant to be eaten on the go, and are traditionally made by encasing a pork and mushroom filling in flaky puff pastry.
13. Mince pie, various locations
Known as mincemeat pies in the USA, and fruit mince pies in Australia and New Zealand, mince pies are traditionally eaten at Christmas. Different takes on these divisive little treats have been enjoyed since the 13th century, when they were served filled with a range of meats, fruits and spices. However, nowadays they come filled with a spiced fruit mixture, so they're usually vegetarian-friendly – though they sometimes still include suet or animal fats.
12. Pastilla, North Africa
Some historians believe this savoury pie dates as far back as the 13th century, and it's still enjoyed across North Africa to this day. Pastilla – also known as malsouka – can typically be found in bakeries throughout Algeria, Morocco and Tunisia. Fillings vary by location, but often include meat or seafood stuffed inside warqa, a type of pastry that's similar to filo.
11. Pithivier, France
Traditionally filled with sweet frangipane, this delightful (and rather impressive) pastry creation is named after the town of Pithiviers, France, where it's believed to have originated in the 17th century. Though it started out as a sweet pie, nowadays you’ll find it packed with savoury ingredients like vegetables, meat and cheese. Dome-like in appearance, its filling is encased between two puff pastry sheets, which are brushed with egg wash before baking.
https://www.msn.com/en-gb/foodanddrink/news/the-world-s-best-pies-which-british-ones-made-the-list/ss-AA1m9F9W?ocid=msedgntp&cvid=730a1c3fe9634631b6493db47d804544&ei=88#image=19
10. Pot pie, Canada, UK and USA
This easy midweek dish has a longer history than you might realise. Born in 16th-century England, classic pot pies quickly became popular thanks to their simplicity and hearty meat fillings. The recipe was popularised further in the 19th century, when Europeans began settling in America and Canada – and, centuries later, the humble pot pie is still a firm family favourite. The pies are usually filled with leftover poultry, typically chicken, and covered with thick pastry.
9. Torta pasqualina, Italy
Torta pasqualina is a celebrated Italian Easter recipe. Dating back to 14th-century Liguria, the puff pastry pie traditionally featured foods that would have been cheap and easy to obtain – and even today, it still comes filled with no-frills ingredients like spring greens (often chard) and hard-boiled eggs. This dish has religious ties, too: 33 layers of puff pastry are used, to symbolise each year of Jesus’ life.
8. Cherry pie, USA
It’s thought that the very first cherry pie was created in the 16th century, for none other than Queen Elizabeth I. Similar to apple pie, this sweet, fruit-filled pie was brought to America by European settlers – and, though it wasn't actually created in the USA, it's an Independence Day staple, and has become a treasured dish across the nation.
7. Coulibiac, France and Russia
Despite being a mainstay of French cuisine, the coulibiac’s creation can be traced back to 17th-century Russia. Traditionally called kulebiaka in Russian, it became popular in France in the early 20th century when acclaimed French chef Auguste Escoffier included the recipe in his classic tome The Complete Guide to the Art of Modern Cookery. It’s a decadent mixture of salmon, hard-boiled eggs, rice, dill and onions, all packed into a puff pastry case.
6. Buko pie, Philippines
To make the filling for this well-known Filipino pie, buko – the flesh of young, unripe coconuts – is combined with sugar, milk and coconut water, forming a custard mixture. The dish was first created by Soledad Puhad and her sisters in 1965. Having studied and worked in the USA, Soledad took inspiration from classic apple pies, but replaced the apple with coconut, which was more widely available in the Philippines at the time.
https://www.msn.com/en-gb/foodanddrink/news/the-world-s-best-pies-which-british-ones-made-the-list/ss-AA1m9F9W?ocid=msedgntp&cvid=730a1c3fe9634631b6493db47d804544&ei=88#image=19
5. Tourtière, Canada
This French-Canadian meat pie is traditionally served up as part of Christmas and New Year festivities. The dish is said to have been born in Quebec in the 17th century, when French settlers tucked into a late-night feast following Midnight Mass on Christmas Eve. However, the first written recipes – which call for a filling of passenger pigeon, a type of wild pigeon that's now extinct in North America – date back to the 1840s. Nowadays, the filling varies depending on where in Canada the dish is made, with fish, pork, beef and game all common ingredients.
4. Spanakopita, Cyprus and Greece
While its origins are difficult to pinpoint, this popular Greek pie is thought to have originated more than 400 years ago. It's made by layering a filling of chopped spinach, feta, onions, eggs and herbs between thin sheets of filo pastry, then baking until golden and crispy. It’s typically sold in Greek and Cypriot bakeries, with non-dairy versions available during religious fasting periods.
3. Steak and kidney pie, UK
Written in 1694, the first recorded recipe for steak and kidney pie involved an unusual filling of lamb, spices and currants – however, the ingredients evolved over the years, and recipes for steak and kidney-only pies started appearing in British cookbooks in the mid-19th century. Similar to steak and kidney pudding, which is made with suet pastry, this classic pub dish is best enjoyed with mashed potato or chips, and plenty of gravy.
2. Meat pie, Australia and New Zealand
Consisting of diced or minced meat and gravy packed into a flaky pastry case, meat pies can be found at most takeaway spots (and sports events) in Australia and New Zealand. Their popularity exploded with the arrival of British settlers in the 19th century, and the hearty pastries remain an on-the-go staple to this day. Four’n Twenty is Australia’s most famous pie brand; first launched in 1947 by LT McClure, its hand-sized pies have woven themselves into the country’s culture. Meanwhile, New Zealand has its own meat pie fast food chain, Georgie Pie.
1. Apple pie, various locations
From English and American creations to Dutch and German versions, apple pie comes in many guises. Recipes for the English kind (which features a thick filling of stewed apple slices) date back to the 14th century, and originally drew on inspiration from Dutch, French and Ottoman dishes. Famous for its flaky crust, American-style apple pie became popular when settlers brought the dish over from Europe; in 1796, two recipes appeared in America’s first cookbook, American Cookery by Amelia Simmons, and the dish has been a Thanksgiving favourite ever since.
https://www.msn.com/en-gb/foodanddrink/news/the-world-s-best-pies-which-british-ones-made-the-list/ss-AA1m9F9W?ocid=msedgntp&cvid=730a1c3fe9634631b6493db47d804544&ei=88#image=19