It is a very classic Northern Chinese dish that I ate growing up. I’m not super familiar with English meat pie, but I think their ingredients are cooking methods are different.
This one uses a dumpling dough and it’s pan fried, so the crust is chewy, like fried dumplings (I believe English meat pie uses pastry dough and it’s baked).
The seasoning has ingredients like ginger, sesame oil and Sichuan peppercorns, making it very savory with distinctive fragrance.

So happy to hear you made this and enjoyed it! Thanks for leaving a positive review 🙂

I think it would be tasty too!
And it opens up thoughts about using the scallion pancake with other fillings as well! Thanks for the inspiration!

I suppose you could! It’s essentially the same type of dough (without the scallion). Maybe you can scale down the recipe and try 1 or 2 at a time. Pretty much you can roll out the thawed scallion pancake, put the filling on one side, then fold it up, cook according to this recipe. I think it should be tasty!

You can freeze or refrigerate them to use later. It’s a dough that’s similar to scallion pancakes. So you can make it if you wish: http://omnivorescookbook.com/chinese-scallion-pancakes/ (you pretty much just need to do the filling. And if the dough is relaxed enough in the fridge, it’s easy to roll out)