Meat pie stores and in New Zealand was once sold in a chain of fast-food restaurants. The Nigerian "meat pie" is similar to the Jamaican beef patty. It can be baked or fried, and the filling can be almost anything from corned beef (the most widely used) to just onions and tomatoes. Middle Eastern meat pies are called sfiha and contain ground beef, olive oil, plain yogurt, tahini, allspice, onion, tomatoes and pine nuts. Greek meat pies are called kreatopita and contain ground beef, onions and feta cheese. The filling for kreatopita is wrapped in phyllo dough. Indian meat pies are called
Pigeon pie order banquets. In 1611, a recipe book by the royal chef at the court of Philip III of Spain included recipes for pigeon pie. Similarly, a chef at a university residence hall in Spain included recipes for pigeon pies in his 1607 collection of recipes. Pigeon pie Pigeon pie is a savoury game pie made of pigeon meat and various other ingredients traditional to French cuisine and present in other European cuisines. It has been eaten at least as early as 1670 in French cuisine. Similar dishes to pigeon pie exist in other cultures. In Morocco, a version made with