Meat pies represent another method of combining flour with meat. They are ordinarily baked in a fairly deep dish the sides of which may or may not be lined with dough. The cooked meat, cut into small pieces, is put into the dish, sometimes with small pieces of vegetables, a gravy is poured over the meat, the dish is covered with a layer of dough, and then baked. Most commonly the dough is like that used for soda or cream-of-tartar biscuit, but sometimes shortened pastry dough, such as is made for pies, is used. This is especially the case in the fancy individual dishes usually called patties. Occasionally the pie is covered with a potato crust in which case the meat is put directly into the dish without lining the latter. Stewed beef, veal, and chicken are probably most frequently used in pies, but any kind of meat may be used, or several kinds in combination. Pork pies are favorite dishes in many rural regions, especially at hog-killing time, and when well made are excellent.
If pies are made from raw meat and vegetables longer cooking is needed than otherwise, and in such cases it is well to cover the dish with a plate, cook until the pie is nearly done, then remove the plate, add the crust, and return to the oven until the crust is lightly browned. Many cooks insist on piercing holes in the top crust of a meat pie directly it is taken from the oven.