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
Meat pie house ate the contents. This pastry became a common dish in medieval times, and by the 14th century, came to be called a "pye" or "pie". The etymology of the word is unknown, but may be related to the magpie (also called "pie"), perhaps because both were spotted, or because the bird collects miscellaneous articles. The French and Italians specialized in redefining the pastry of the pie, making it flakier and tastier by new methods of adding butter, rolling, and folding the dough. In 1440, the Paris pastry guild was recognized and started to expand their product—and so something like