I did end up with a few substitutions due to what I had on hand. But I used some pie crusts I had in the freezer and puff pastry because I still had some filling in the pot. to use: egg yolks, wine, broth, etc. 0000015998 00000 n ]2��-�7ΐ t���nYc"p�d���ؤ ��>��a;����G��� And to answer my brother no you do not have to cut it with a sword! Use the bowl as a stensil to cut out the lid and set it aside. I just bought the Feast of Ice and Fire cookbook and tried some recipes with friends. remove from the broth or drippings and let cool. i really want to make this as part of a 3 course meal but i’m not sure where to serve it! Percent Daily Values are based on a 2,000 calorie diet. Use a Whole wheat crust to be really authentic. Put the remaining ball of dough between two sheets of parchment and roll until about 1/4" thick. I will definitely be making this again in the near future. I knew were were about eight adults and a gaggle of children, so I wanted to make something in advance that was easy to eat and would feed a bunch of people. Thanks for the great recipe! Glad to hear you’ve been enjoying the other recipes! I made the beef n bacon pie whit the Stuffed green peppers to start and then we ate the Rabbit and beer stew, with some Black beer bread. h�b``�c``�````���01��$Q=(f`Pf`?N7��\�>~QB70Iβf4e,d0���X���A ��0���Q�A����fde�,�'���c�5��;��_�\�; ��� endstream endobj 5 0 obj <>>> endobj 6 0 obj <>/ExtGState<>/Font<>/ProcSet[/PDF/Text/ImageC]/XObject<>>>/Rotate 0/TrimBox[21.0 21.0 616.276 862.89]/Type/Page>> endobj 7 0 obj <> endobj 8 0 obj <> endobj 9 0 obj <> endobj 10 0 obj [/ICCBased 20 0 R] endobj 11 0 obj <>stream The Cornish Pastie (still popular in northern Michigan) is a perfect example of the medieval pie. Soooooo good! Maybe a little wholegrain mustard in the mashed potatoes as well, for good measure. I was a little short on beef so there was also a breast of chicken in there and I didn’t have any dates, so I used dried apricots. Made the modern version tonight with the addition of carrots. Our main course was the medieval beef and bacon pie and it was delicious ! 0000069833 00000 n pork shoulder roast (bone-in and skinless), 4 1/2 cups unbleached all-purpose flour, plus more for dusting. England’s treasured mincemeat pies are an edible Ghost of Christmas Past. 0000023527 00000 n When the temperatures plummeted in December, the common folk could once again taste fresh meat before preserving the bulk of their butchery for the rest of the year through heavy salting and drying, transforming it from something succulent and delicious into something that was meant to be thrown in a pot with other humble ingredients. Remove the top sheet of parchment, carefully flip over onto the top of the pan, and peel off the bottom parchment. That might be worth trying with the medieval recipe — I mean, why mess around? I filled the pie, baked, and used the gravy as a side. GODE COOKERY RECIPES, Please visit The Gode Cookery Bookshop Add dates, ground almonds and cheese, then toss to mix. We leave out the nuts due to allergy but almonds were a very common ingredient in the middle ages so leave it in if you can. My mom made a hand pie like a pasty that had a base of smash (that is, potatoes and rutebaga mashed together), and with ground pork, kale, onion and seasoned with cloves. It comprised of a tough pastry crust filled with meat and sauce. We used 1/2 tsp of this rub, plus 1/4 tsp each of rosemary, sage, and table salt; plus a bunch of grinds of fresh black pepper (probably 1/8 tsp total). Allison Robicelli is The Takeout staff writer, a former professional chef, author of three books, and The People's Hot Pocket Princess. They were also flavoured with expensive spices that were a delicacy and sign of how wealthy you were. Bake it for 35-40 minutes at 200 C, Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Tumblr (Opens in new window), Our first market: Majmarked - Postej & Stews. Just not a pie for us. My experiment with a lard based crust. of wine, seasonings (ginger, salt, pepper, etc.) pies can be served hot, at room temperature, or even chilled from the fridge.