Savory Pies
Savory pies date back to at least 3000 B.C., when Mesopotamian cooks made extensive use of grains to create breads filled with savory ingredients.
Savory pies date back to at least 3000 B.C., when Mesopotamian cooks made extensive use of grains to create breads filled with savory ingredients, including meats, fish and vegetables. Later, the Greeks, Romans and Egyptians transformed those into foods closer to what we would recognize as pies. Over time, cultures around the world ran with the idea, developing recipes that reflect their own traditions and ingredients.
Here are a few favorites:
Australian Meat Pie
Often celebrated as Australia’s national dish, this small but hearty meat pie originated with the 19th-century British settlers who brought their beloved larger meat pies to Australia. Over time, bakers shrunk them into a hand-held snack featuring a buttery pastry filled with ground beef sautéed with aromatics and flavored with rich gravy. Today, the pie is a favorite at soccer matches and other sporting events.
Torta Capixaba
Brazil’s torta capixaba started as a 19th-century workaround for abstaining from meat around Easter. The pie boasts a hearty mix of seafood—including fish, mussels, crab, shrimp and salt cod—sautéed with tomatoes, herbs and vegetables. The stewy mixture is combined with eggs, then baked until golden. Torta capixaba is still a staple in Brazilian homes, especially on Good Friday and Easter Sunday.
Coulibiac
Designed to impress, coulibiac (originally known as “kulebyaka,” derived from a term that means “to shape with one’s hands”) first was served at the tables of Russian czars. It features layers of smoked salmon, boiled eggs, rice, mushrooms and herbs, all wrapped in a flaky brioche or puff pastry crust, often with intricate latticing. The pies are sliced and served with a dill or mustard sauce. Even today, coulibiac remains a festive centerpiece favored for special occasions.
Fatayer
Across the Levant and Middle East, fatayer is enjoyed year-round, but especially during Ramadan, when it’s a popular food for breaking the fast. This triangular hand pie—made with an olive oil-infused dough and often filled with seasoned spinach, cheese or spiced minced meat—is baked until light and tender. The pastry can be sealed or left open-faced, revealing the richly flavored fillings within.
Karjalanpiirakka
A Finnish specialty with origins that date to the 1600s, karjalanpiirakka originally were made with a variety of fillings, from rustic grains such as barley and buckwheat to vegetables such as potatoes and carrots. Today, most feature a thin rye crust filled with creamy rice porridge. It’s a simple yet satisfying pie traditionally served warm and topped with egg butter (a mix of chopped hard-cooked eggs and butter).
