Small (two-bite) raised hot-water double-crust pies of slightly oval form, filled with spiced salt meat and jelly. Lower bake than Melton Mowbray, the filling may be cured pork or minced beef, often with bacon and almost invariably with a pork jelly.
Although commonplace in Lancashire, and parts of Cumbria and Cheshire, the origin of the name is not known - it may or not be connected with the card game 'whist' - nor is it clear when it first appeared. Foods of England can find no record of Whist Pies before a passing mention in Keith Waterhouse's 1979 book 'Rhubarb, Rhubarb, and Other Noises', though they are known anecdotally from well before then.
Can you help find more about Whist Pies? - email firstname.lastname@example.org
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