Savory pies are as old as written history, dating back to the ancient Greeks who first put cooked meats into an open pastry crust. The Romans are credited with adding the top crust, thereby giving the savory pie its more familiar enclosed appearance and enabling this very portable meal to traverse the length and breadth of their empire.
Nearly every culture has its own adaptation of the meat pie... but it was in England that the idea gained true popularity where the savory pie has been a traditional dish since the time of Henry the Eighth. Magnificent "Game Pies" were featured prominently at medieval banquets. Today, the "Steak & Kidney" pie and the "Cornish Pastry" are probably two of the best-known varieties. The pasty - a self contained, complete meal for the tin miners of Cornwall - originally had mutton and potatoes at one end and jam in the other. The miner's initials would be pressed into the dough to identify the owner.
Another empire, the British, carried the meat pie across the seas along with its settlers who took their traditional pies to Australia, New Zealand and South Africa. In the mid-nineteenth century, Cornish miners emigrating to the New World introduced the pasty to the Upper Peninsula of Michigan where it remains a local specialty of the state.
Here at The Cravery we've added our own interpretation to the concept.