Few foods define British cuisine quite like the pie. Golden, flaky, and filled with warmth (literally and figuratively), British pies are the ultimate comfort food. Whether savory or sweet, baked or fried, they’re an essential part of the UK’s culinary identity — a dish that tells a story of tradition, thrift, and togetherness.
From the classic steak and kidney pie of the North to Cornish pasties and chicken and mushroom pies, every region of Britain has its own take. These hearty bakes have been gracing dinner tables and pub menus for centuries — and they’re still just as popular today.
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Pies in Britain date back to medieval times, when cooks used a hard pastry crust — called a coffin — to encase meats and keep them fresh. Back then, the pastry wasn’t even meant to be eaten! It was more of a cooking vessel.
Over time, as ingredients became more available and ovens more refined, the pastry evolved into a buttery, edible shell — giving rise to the beloved British pie we know today. By the 18th and 19th centuries, pies had become a staple of British working-class life: portable, filling, and affordable.
Miners in Cornwall carried Cornish pasties (filled with meat and vegetables) for lunch, while urban pubs served hearty meat pies to factory workers. Pies were practical — but they were also deeply comforting.
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