The early “pyes” were predominately meat pies. In the 12th century, the need for nutritious, long-lasting food that was easy to store and carry, particularly at sea, was initially solved by taking livestock along with a butcher or cook.. made the pie for him and if the rumours are true, it’s likely that Aunt Sally adapted the recipe.. The origins of pie date back to the early Egyptian culture. Their pie had a honey filling encased in a crusty cake made from barley, oats, rye or wheat. One Egyptian tablet created before 2000 B.C. provided a recipe for chicken pie. Both sound pretty delicious, and it shows the nation liked both sweet and savory pies.
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The first pies, called “coffins” or “coffyns” (the word actually meant a basket or box) were savory meat pies with the crusts or pastry being tall, straight-sided with sealed-on floors and lids. Open-crust pastry (not tops or lids) were known as “traps.”. These pies held assorted meats and sauce components and were baked more like a.. An exhibition on the history of the meat pie shows how commercial cooks made pies in the 1960s. (Supplied) The exhibition was launched in Sydney last year for the Royal Australian Historical.
