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Meat pies emerged as practical solutions to medieval cooking challenges. Without modern refrigeration, preserving meat required slow baking in sturdy pastry shells. These “coffins” or “coffyns” were made from coarse doughs—often rye or barley-based—that sealed in juices and shielded the meat from contamination. Contrary to modern pies, the crust was discarded after baking or served only as a plate. Pastry chefs focused on durability and utility rather than flavor. This method allowed pies to be
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