Where to get meat pies in the USA?

[NIGHTHAWK]

From the “World Wide Web”:

The official Fairlie Bakehouse meat pie recipe is a closely guarded secret, as the owner, Franz Lieber, insists they are bakers, "not manufacturers". However, a similar style of pork belly pie recipe by the same chef has been published, and details about their mince and cheese pies are also available.

Fairlie Bakehouse-Style Pork Belly Pie
This recipe from chef Franz Lieber focuses on slow-cooked pork belly and a rich, thick filling. The recipe provided is large-format, so home cooks may want to scale it down.
Ingredients

• For the filling:
  • 1 kg pork belly
  • 2.25 L pork stock (or a mix of stock and water)
  • Vegetables (¼ leek, 125g carrots, ¼ Chinese cabbage, ⅛ Savoy cabbage, 2 spring onions, 375g Agria potatoes, 375g kumara, 250g spinach)
  • Beurre Manié (1 tbsp flour, 1 tbsp softened butter)
  • Black pepper
• For the pastry:
  • 2 kg prepared puff pastry
  • Egg or milk for glazing

Method

1. Cook the pork: Boil the pork belly in the stock for 2.5 hours until tender.
2. Prepare the stock: Strain the stock and remove the fat (cooling it in the fridge makes this easier). Save the stock for the pie filling.
3. Dice ingredients: Dice the cooked pork and all the vegetables (potatoes, kumara, carrots, leeks, and cabbage).
4. Combine and cook: Add the stock, diced pork, and vegetables to a large pot and cook until tender.
5. Thicken the sauce: Add the spinach to wilt. Knead the butter and flour together to make a beurre manié and add it to the pot to thicken the sauce. Season with black pepper.
6. Assemble the pie: The Fairlie style uses a non-flaky pastry for the base and flaky pastry for the top. Fill the pie molds with the base pastry, add the cooled filling, and top with the flaky pastry.
7. Bake: Brush with an egg or milk glaze and bake until golden brown. The bakehouse adds a piece of crispy pork crackling on top after baking.

General Mince and Cheese Recipe
While the Fairlie Bakehouse keeps their specific recipe secret, they use high-quality, local ingredients and ensure their filling is packed with flavor. A typical, authentic New Zealand-style mince and cheese pie can be made as follows:

• Brown onions and minced beef.
• Add flour, beef stock, and Worcestershire sauce, then simmer until thick. The filling must be quite thick and completely cooled before being put into the pastry.
• Use a shortcrust pastry for the bottom and flaky puff pastry for the top.
• Add the mince mixture to the pie shell, top with a generous amount of good quality grated cheddar cheese, and cover with the top pastry layer.
• Brush with an egg wash and bake at approximately 200°C (390°F) for 20-25 minutes until golden.

The key to a good Fairlie pie is reportedly using quality ingredients and ensuring the filling is fresh and full of flavor.

 

[deewayne2003]

On a related subject, what’s all of your favorite meat pie ? Mine is Steak & Kidney.

Rosemary Lamb…..

Best I ever had was in Mertleferd Australia

 

[JG26Irish_2]

Laurel Mississippi has a little gas station cafe off the interstate that has some of the best Cajun/Creole meat and seafood/crawfish pies I have ever eaten.

As for Afrikaan style, I re-constructed Kudu Pot Pie from Limpopo with this recipe:

• Minced Venison 1lb
• one bag frozen peas & carrots
• One onion finely chopped
• 1 cup beef broth
• 1 can/bottle Guinness beer
• South African Six Gun Grill seasoning (Amazon) to taste
• 2 TBS corn starch
• Puff Pastry

Make the filling with the first ingredients and gravy by combining broth, beer, and onion bring to a boil and add the corn starch slurry to thicken. Add gravy to filling and spoon into pot pie sized cups and top with puff pastry. Bake for 20min at 350F until golden brown. Six Gun is good on anything from eggs and meat to old shoes.

 

[Green Chile]

I'm studying up on some recipes but I'm also ordering some pies from Jolly Posh to try.

 

[Green Chile]

Laurel Mississippi has a little gas station cafe off the interstate that has some of the best Cajun/Creole meat and seafood/crawfish pies I have ever eaten.

As for Afrikaan style, I re-constructed Kudu Pot Pie from Limpopo with this recipe:

• Minced Venison 1lb
• one bag frozen peas & carrots
• One onion finely chopped
• 1 cup beef broth
• 1 can/bottle Guinness beer
• South African Six Gun Grill seasoning (Amazon) to taste
• 2 TBS corn starch
• Puff Pastry

Make the filling with the first ingredients and gravy by combining broth, beer, and onion bring to a boil and add the corn starch slurry to thicken. Add gravy to filling and spoon into pot pie sized cups and top with puff pastry. Bake for 20min at 350F until golden brown. Six Gun is good on anything from eggs and meat to old shoes.

I will try that recipe. I haven't had crawfish pie before but it sounds great.

 

[Wade J VanGinkel]

It turns out we get our pasties from Lawrys in Marquette Michigan.
Quick Google search brings them up.
Ship fresh daily

 

[JG26Irish_2]

While traveling with my PH from Free State to Limpopo this year, we rolled into a fueling station and he returned from inside with two little meat pies that resembled a long Hot Pocket but far more tasty. I think the filling was seasoned beef but whatever it was, it was the best tasting thing I have ever eaten. Maybe it was because we were both badly hung over from the Buffalo kill party the night before? It was glorious. I have had difficulty drinking bourbon ever since, lol.

 

[375 Ruger Fan]

Went to Kroger’s today and picked these up. Will report back soon.

 

[Tintin]

Tasmania, my home state, is famous for scallop pies.

eg

Jackman & McRoss's scallop pies

Scallop pies by Jackman & Ross in Tasmania are gourmet pastries with tender scallops and rich sauce. A delicious recipe perfect for seafood lovers.

www.gourmettraveller.com.au

 

[Green Chile]

Went to Kroger’s today and picked these up. Will report back soon.

View attachment 733384

Kroger you say? I need to see if my store has those. I've been wanting to try them.

 

[rifletuner]

Tasmania, my home state, is famous for scallop pies.

eg

Jackman & McRoss's scallop pies

Scallop pies by Jackman & Ross in Tasmania are gourmet pastries with tender scallops and rich sauce. A delicious recipe perfect for seafood lovers.

www.gourmettraveller.com.au

In the 1990s I spend 4-5 days in Tas for work about once every 3 months. I had a scallop pie for lunch about every day I was down there

 

[Bob Nelson 35Whelen]

One of my fav foods from traveling in UK, Africa, etc are the savory meat pies and Cornish pasties. Are any of you ordering these online and shipping to yourselves in the USA? Which brands are the best? Have you found any in our restaurants that are good? I need to learn how to make them.

@Green Chile
The best meat pies are made in Australia.
We even have a song that should be our national anthem.
Football, meat pies, kangaroo's and Holden cars.
My favourite pie is the one I make out of slow cooked venison neck with a suet pastry base and a puff pastry top. Everyone that has tried them loves them and uses the meat a lot of people waste.
Bob

 

[375 Ruger Fan]

@Green Chile
The best meat pies are made in Australia.
We even have a song that should be our national anthem.
Football, meat pies, kangaroo's and Holden cars.
My favourite pie is the one I make out of slow cooked venison neck with a suet pastry base and a puff pastry top. Everyone that has tried them loves them and uses the meat a lot of people waste.
Bob

I’m guessing the venison was harvested by someone shooting a 35 Whelen. That’s the secret sauce!

 

[Bob Nelson 35Whelen]

I’m guessing the venison was harvested by someone shooting a 35 Whelen. That’s the secret sauce!

@375 Ruger Fan
Nah the secret sauce for deer is a fast 25.
Bob

 

[Delloro]

My aunt gets our pasties sent from upper Michigan to Colorado regularly. I'll have to find out from where though tomorrow.
She prefers traditional with rutabagas.

I was born a Yooper and grew up on them.

Lehto's are pretty good

 

[NIGHTHAWK]

The It turns out we get our pasties from Lawrys in Marquette Michigan.
Quick Google search brings them up.
Ship fresh daily

My buddy is from Marquette area. He said a couple of the locally “famous” Pasty shops have closed. His wife made us some. He said mine are some of the best he’s had and better than his wife’s.

I also use a ground elk blend and as well as elk steak, sometimes add mushrooms, and my own seasoning mix.… I use an egg washed pie crust recipe

Guess it’s time to make a batch!

 

[WAB]

Mark’s & Spencer would be worth a look.

 

[Wade J VanGinkel]

My buddy is from Marquette area. He said a couple of the locally “famous” Pasty shops have closed. His wife made us some. He said mine are some of the best he’s had and better than his wife’s.

I also use a ground elk blend and as well as elk steak, sometimes add mushrooms, and my own seasoning mix.… I use an egg washed pie crust recipe

Guess it’s time to make a batch!

Adding mushrooms is a great idea!
I usually travel through Marquette every 2 or 3 years if I can. My mom was killed by a drunk driver just down the road in Ishpeming in 2012. I just like to visit but did bear hunt up there last year.

 

[NIGHTHAWK]

Adding mushrooms is a great idea!
I usually travel through Marquette every 2 or 3 years if I can. My mom was killed by a drunk driver just down the road in Ishpeming in 2012. I just like to visit but did bear hunt up there last year.

Sorry about your mom.

My buddy and his family are from Ishpeming. He goes back in the summer and stays at their family cabin at Lake Michigamme. He has been inviting me to come back and fish in the summer and hunt during the deer season. I’ll commit to it in 2026.


Stromboli are his other favorites.

Itis an American-Italian baked turnover made of pizza dough rolled or folded around fillings like Italian meats, cheeses, and vegetables

 

[Bob Nelson 35Whelen]

Bryan,

Pretty easy to make, and DIY gives you full flexibiliity on fillings and flavours.

I'm sure some of the Australians, Kiwis, Brits and Africans on here will share some recipies / ideas.

These ones I did were simple - minced venison topside (red stag), some bacon (including fat) with gravy powder, beef stock, salt and pepper and pastry (can use shortcrust or puff - or a puff top and a shortcrust bottom).

Meat is cooked first, then stir gravy in and simmer for a while.

View attachment 732707

The venison napkins aren't a mandatory requirement.

I've seen this place online - never tried them.

Waltzing Kangaroo | Handcrafted Australian Food

Iconic Australian meat pies and rolls, frozen and delivered to your door. Vegan and vegetarian chicken and beef flavor bouillon seasonings sold individually or in bulk for food service.

waltzingkangaroo.com

Mark

@Tintin
I use venison neck with Guiness, herbs and spices and onions and garlic.
Slow cooked until the meat falls off the bone.
Drain the juices and reduce by two thirds then pour it back over the meat.
Refrigerate over night then make the pies. No gravy powder needed and once cooked they can be eaten got or cold.
Bloody beautiful.
My son used to call them Bambi pies when the kids at school didn't understand what venison was. Created a few comments and raised eyebrows as well as a note home. The reply to the note was my son was only explaining what venison was to the other kids in a way they would understand.
Bob
Bob