Pie

Food · Protein · Food, Typed Supps

The filling gets the name, but the pastry sets most of the numbers.

Stage by stage

Intake (Pastry and filling break up): Chewing separates a fatty pastry case from a soft, water-rich filling.
Stomach (Emptying slowed by fat): Fat delays gastric emptying, producing the heavy feeling and blunting the flour's glycaemic response.
Absorption (Fat, protein and minerals): Bile emulsifies pastry fat; meat filling supplies heme iron, B12 and selenium.
Circulation (Sodium load handled): A single commercial pie can supply a third of a day's sodium, cleared renally over about a day.

Time to effect

1–2 hours: Fat delays gastric emptying, stretching the meal's effect across one to two hours.

Allergens

Contains: Gluten. May contain: Celery, Eggs, Milk, Mustard, Soya, Sulphites. Derived from what this food is, not from a product label.

Eating patterns

Fits: Halal, Kosher. Depends on the product: Vegan, Vegetarian, Pescatarian, Low-FODMAP.

Satiety

131 on the satiety index, where white bread is 100 — moderate. Modelled from the Holt et al. (1995) measurements.

Cost band

Mid — roughly £11 per kg, as a band midpoint rather than a price.

Key nutrients

Saturated fat
Sodium
Protein

Nutrition per 100g

Calories: 166
Protein: 10g
Carbohydrate: 13.6g
of which sugars: 0.6g
Fat: 7.7g
of which saturated: 3.9g
Fibre: 0.9g
Sodium: 230mg

Food vs. supplement

Not a supplement comparison. Within the family, filling choice shifts micronutrients — offal fillings supply substantially more B12, vitamin A and iron — while pastry choice shifts fat and sodium.

Kitchen tip

Pastry, not filling, drives the fat and sodium. A single-lid pie carries roughly half the case of a fully enclosed one.

Common myth

“A sweet pie is the lighter choice.” In reality: The pastry case is common to both, and it carries most of the fat and calories. Apple and meat pies typically land in a similar energy range; the difference is which macronutrient fills the middle.