Meat Pie; the Favorite Meal

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MeatPie the Favorite Meal

MeatPie the Favorite Meal

Themeat pie is one of the greatest meals known to the world today. Itdates back to 1700 BC (Burnett, 2013). Various countries have claimedto be the first to introduce the delicacy to the world. UnitedKingdom, Australia, and New Zealand have all perfected thedevelopment of the delicacy, and most people believe that they hostthe cafeterias with the best recipes globally. Historians argue thatthe initial debut of meat pie traces back to the Neolithic period(Burnett, 2013). However, the art of developing the food was not asadvanced as it has become today. Back then, the ancient Egyptians hadsimple recipes, and it is nothing comparable to what the globe enjoystoday. Moreover, they used oat and wheat as some of the majoringredients to make the food.

TheGreece later adapted the recipe and transformed it to meet theirdemands. They developed a paste from a mixture of flour and water andfilled it with meat. After the first procedure, they fried theproduct under coals. The final food was exquisite, and they enjoyedit. The Egyptians would later incorporate the changes introduced bythe Greek into their recipe to better the food. It was not longbefore the Romans chipped in. They felt that the food had greatpotential and integrated it into their nutrition system.

TheRomans, like their Greek counterparts, incorporated new changes thatboth the latter and the Egyptians had not considered in theirrecipes. Research has established that they introduced a range ofmeats. Oysters and fish fillings made it to their methods to helpbetter it to fit their nutritional needs (Burnett, 2013). The pastrycover for the Romans, unlike other groups, was a waste material thatthey threw it away after eating the contents.

Romansmoved a lot during the period when the meat pie was undergoing majordevelopments. Later the crusaders adapted the recipe and took it allthe way to Europe, a place called Medieval. In the Northern parts ofthe continent, the occupants had a different way of developing theirpastry. They used fats and not flour and water as their precedingcounterparts. In Medieval, the locals referred to the food ascoffins. In their language, that meant a box that had great contentsfrom within but nothing desirable on the surface. Research hasestablished that different meats were contained in the pies (Burnett,2013). In some parts of the world, the masters ate the content whilethe pastry, which was a hard crust in most cases, was a meal for theslaves.

Thehistory of the meal is essential to help address the issue ofnumerous recipes and approaches to its preparation. Although theUnited Kingdom, Australia, and New Zealand have some of the greatestpies, the meal has become a global delicacy. Most restaurants in theUnited States as well as around the globe serve it, and it is as goodin other foreign countries as it is in the founder territories. Manydifferent recipes mean distinct outcomes. It narrows down toindividuals on how they would love to have their meat pies.

TheIngredients

Themodern day meat pie has a predefined recipe with numerousingredients. A meal serving between four and six individuals wouldrequire the following:

  • 500 grams minced meat

  • 2 puff pastry sheets

  • Pepper

  • 4 tablespoons of flour (plain)

  • Nutmeg (1 pinch)

  • Oregano- ½ teaspoon

  • Worcestershire sauce (2 teaspoons)

  • Ketchup (1/4 cup)

  • Beef bullion cubes (2)

  • 1 Onion

  • 1 cup of water

TheHistory of the Ingredients

Onions

Onionsare small with complex genetic makeups, and botanists haveestablished that their leaves and parts leave minimal traces. Thetechnicality in their genetic structure has made it incrediblydifficult for researchers to establish their origin. Nevertheless,the available data indicate that they first grew in central Asia(Hannigan, 2015). Some researchers are of the different opinion andbelieve that the inhabitants of Iran and West Pakistan were the firstto grow them. According to research, humans have cultivated Onionsfor more than 5000 years (Jay, 2016). Historians believe that theancestors must have noticed the durability nature of onions andstarted cultivating them in Egypt around 3500 BC. Columbus is the onewho introduced the onions to North America in 1942 on an expeditionto Hispaniola (Jay, 2016). Over time, it spread to the rest of theworld and has become one of the key ingredients in many meals.Research has established that the ingredient is sixth in the globalrank of leading vegetables and third in the United States (Jolliffe,2014). Ever since its invention, most communities have used it asfood, and not for any other major known purpose.

Meat

Theorigin of the beef that is in high demand in the present day platformdates back to as early as 8000 BC (Burnett, 2013). During thisperiod, humans began domesticating animals. The animal known to theworld as the cattle today came in two forms. BosTaurusfrom Europe, and Bosindicesthat traces its origin to Africa and South East Asia. Cattle reachedthe United States via Mexico with the help of the Spanish. Columbusplayed a major role in establishing a foundation for cattle in the USin 1943 (Burnett, 2013). After the debut, the English later broughtmany cattle to the United States in 1611. Beef did not appeal to mostAmericans at the time of the introduction of the cow. They, however,changed their perception of the product after the civil war. Thedevelopment of industrialization would later enhance the slaughteringand preservation of meet. Over time, it became one of the key mealsin the country. Cattle are a great source of food. They provide milk,meat, and butter. Their skins are important ingredients for makingleather that is a key part of the garment and fashion industries. Thecow has some cultural history. The Tswana of Africa, for instance,refer to the traditional bovine as a god with a wet nose. InHinduism, the cow symbolizes wealth, strength, and prosperity(Burnett, 2013).

Pepper

Pepperoriginates from the piper nigrum tree. It has been in use for morethan three millennia. It thrives well in a few regions within 15degrees of the location of the equator (Van der Veen &amp Moral,2015). India is the greatest producer although other countries likeIndonesia have actively joined the business. It was first used byEgyptians, and was supplied by the Arab traders. The spices got toAmerica through the involvement of the Portuguese and Dutch traders.Since its discovery in the Ancient Egypt, the pepper has been used asa spice for a long time. It does not have any other major functionsamong societies around the world. Nutritionists believe that it actsas an appetizer hence increasing the urge to feed for individualswithout appetite.

Nutmeg

Nutmegtraces its routes to Indonesia. It comes from a tree with thescientific name Myristicafragrans.The Romans used it as incense before 1600 (Hannigan, 2015). It laterbecame an important spice for the occupants of the western world.Researchers believe that it originated from Indonesia and was spreadto the western world by traders who raised the prices because of thehigh demand and limited supply. Apart from the Romans use of nutmegas incense, all other communities perceived it as a spice for foodand nothing more than that. Historians believe that nutmeg reachedthe United States through trade.

Ketchup

Ketchupmade its way to Europe through the intervention of the Dutch andEnglish sailors in 1600. The paste became appealing to the sailorsbecause it could last for a long time without going stale. Thesailors spent a lot of time in the water and preferred foods thatwould retain their good state for a long time. By 1740, most Englishhad incorporated the paste in their menus (Hannigan, 2015). Althoughthere are no clear communication regarding the entry and spread inthe United States, ketchup has become a major part of Americans.Sometimes people assume that it has its roots in the United States.The first recipe for its development is believed to have featured inEliza Smith’s cookbook of 1758. There are no records of anyadvanced use of ketchup rather than being consumed as food.

Oregano

Oreganois of Greece origin. The name comes from two words in Greek. Orosmeaning joy, and ganosmeaning joy. The two words together mean a mountain of joy. TheGreece believe that the herb was established by their Goddess as asymbol of happiness and joy in her garden. The Romans who wereconstantly on the move would later adapt the herb because of itsgreat taste and ease of growth. Most people who had access to theplant in the 17thcentury used it for medicinal purposes. Research has established thatindividuals with toothaches and indigestion chewed its leaves andwere relieved of their pains almost instantly. Many medicines haveoregano as one of their ingredients, and it has become very effectivein solving health problems. Researchers are continuously working toexplore other medicinal values to help add to what is already knownand available for human consumption. Oregano found its way to theUnited States like many other spices via trade. The Romans areaccountable for its movement from Europe to Greece.

Themeat pie is one of the most delicious and simple meals to prepare.All the ingredients necessary for its preparation are readilyavailable in any store. Moreover, it requires less than half an hourwith different approaches and recipes. The diversity in itspreparation means that different people can have varying formsleading to a range of tastes around the globe. Most people who havemeat pie as their favorite meal will never miss it despite theirgeographical locations. Most countries around the globe have theirunique way of preparing the meal. Nutritionists believe that the manynatural ingredients in its preparation are beneficial to one’shealth and come with many other benefits including fertility. Therecipes are readily available, and most cafeterias and communitiesthat value the meal are always willing to share their approach tohelp improve on it.

References

Burnett,J. (2013). Plentyand Want: a social history of food in England from 1815 to the present day.Routledge.

Hannigan,T. (2015). ABrief History of Indonesia: Sultans, Spices, and Tsunamis: The Incredible Story of Southeast Asia`s Largest Nation.Tuttle Publishing.

Jay,M. (2016). Onions and Garlic: A Global History. Reaktion Books.

Jolliffe,L. (Ed.). (2014). Spices and tourism: Destinations,attractions and cuisines(Vol. 38). Channel View Publications.

Vander Veen, M., &amp Morales, J. (2015). The Roman and Islamic spicetrade: New archaeological evidence. Journalof ethnopharmacology,167, 54-63.

Appendix

TheRecipe

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  1. Pre-heat oven to a temperature of 220 degrees Celsius with an allowance of 10 degrees Celsius.

  2. Golden brown both the meat and onion.

  3. Add 3/4 cup of the water to a saucepan, followed by bouillon cubes

  4. Introduce ketchup and Worcestershire sauce

  5. Allow to cook for about three minutes before adding pepper, oregano, and nutmeg.

  6. Cover and allow to boil for about 15 minutes.

  7. Blend the flour with the remaining water to form a smooth paste

  8. Add to the meat mix.

  9. Allow the content to cool.

  10. After about three minutes, grease a pie dish

  11. Line with puff pastry.

  12. Add the cooled filling mixture brush edges of pastry with milk or beaten egg put the pastry top on press edges down with a fork.

  13. Trim edges and glaze top with milk or beaten egg.

  14. Bake in a very hot oven, 220 degrees Celsius for 15 minutes.

  15. Reduce heat to 180 degrees Celsius and bake for 25 more minutes, or until golden brown.

  16. Serve with veggies, fries, or salad.

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