Portrait Of A Pie

Press, Volume CIV, Issue 30822, 6 August 1965, Page 18

Portrait Of A Pie

Some consumers mav not agree, but to the British Ministries of Health and Agriculture, Fisheries and Food, a meat pie is a thing of very precise proportions and content. According to the “Food Trade Review,” the ministries’ proposals for the prescribed composition of pies would make it an offence to describe as a meat pie, meat pudding, meat pasty or Forfar Bridie any pie which does not contain 25 per cent (by weight) of meat. A Scottish pie, which is something different, must contain 20 per cent meat. A meat pie is described as a product containing meat which is wholly or partly encased in pastry and is intended for human consumption. It includes pasties and meat puddings, but not sa'isage rolls or vol-au-vents. A Scottish pie, on the other hand, is a meat pie composed of a shallow cylindrical pastry case of not more than sin diameter containing minced beef or minced mutton (or a mixture thereof), cereal and water, but not containing jelly. In assessing the weight of the meat, eggs in a meat pie up to a maximum of 10 per cent by weight of the meat content are to be regarded as meat, and so is any fat in the pastry "in excess of a ratio. of fat to carbohydrate of! 60.100.” I