Best 2 Medieval Meat Pie Recipes

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Medieval meat pies were a staple in medieval cuisine, providing a convenient and flavorful way to enjoy various types of meat. These pies were often served at feasts and celebrations and were a popular way to use up leftover meat. They were typically made with a basic pastry crust and filled with a variety of meats, vegetables, and spices. These pies could be baked or fried and were often served with a side of gravy or sauce. The fillings could range from simple combinations of meat and vegetables to more elaborate mixtures of herbs, spices, and dried fruits.

Let's cook with our recipes!

MEDIEVAL MEAT PIE



Medieval Meat Pie image

Make and share this Medieval Meat Pie recipe from Food.com.

Provided by Gary Helriegel1

Categories     One Dish Meal

Time 1h30m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs rabbit or 1 1/2 lbs venison steak
1 cup grated cheese
1/2 cup currants (or any other dried fruit) or 1/2 cup raisins (or any other dried fruit)
4 egg yolks
1/2 teaspoon ground cardamom
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon black pepper
1/2-1 cup broth (whatever most of the meat is)
1 dash cooking wine
9 inches pie shells (with lid)

Steps:

  • Broil the meat till very rare, but cooked through.
  • Cut it into small cubes.
  • Mix with all other ingredients except the pie shell.
  • For the broth, just add enough to make the mixture a little wetter.
  • Put the mixture into the pie shell.
  • Be sure the shell lid is sealed, and punch some holes in the top with a knife.
  • Bake at 350 F for 45 minutes to an hour, till the shell is golden brown.
  • Makes 6-8 slices, and can be served any temperature.
  • It's easiest to cut when cold.

MEDIEVAL PIGEON PIE



Medieval Pigeon Pie image

A basic pigeon pie recipe taken from medieval times and transformed into a modern must-make, mouth-watering dish. From Toby Tobin.

Provided by English_Rose

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

10 pigeons, breasts
1 onion
1 celery rib
1 leek
1 carrot
4 tablespoons olive oil
4 ounces chicken livers
7 ounces pancetta lardons
7 ounces button mushrooms
7 ounces shallots, finely chopped
1 tablespoon tomato paste
2 1/2 cups game stock or 2 1/2 cups chicken stock
10 black peppercorns
1 sprig rosemary
10 sage leaves
1 pinch thyme
1 lb shortcrust pastry

Steps:

  • Cut the pigeon breasts into small pieces. Finely dice the onion, celery, leek and carrot.
  • Heat one tablespoon of olive oil in a frying pan over a moderate heat and fry the pigeon, chicken livers and pancetta in olive oil until lightly browned. Put into a pie dish.
  • Add a further tablespoon of the oil to the frying pan and fry the onion, celery, leek and carrot until golden, and then add this to the pie dish.
  • Fry the button mushrooms and shallots in the remaining oil and add to the pie dish.
  • Spoon tomato paste into the pan and cook for 1 minute. Deglaze the pan with the stock. Add the peppercorns, rosemary, sage and thyme to the stock, and bring to the boil.
  • Set the oven to 375°F Pour the stock over the meat in the pie dish.
  • Roll the pastry out to cover the pie and bake for 45 minutes. Serve immediately.

Nutrition Facts : Calories 2230.8, Fat 168.6, SaturatedFat 53, Cholesterol 571.2, Sodium 900.4, Carbohydrate 66.5, Fiber 5.9, Sugar 4.5, Protein 107

Tips:

  • Choose the right meat: Beef, pork, and venison were commonly used in medieval meat pies. Beef is a good all-around choice, while pork is a bit more fatty and flavorful. Venison is a leaner meat, but it can be tough if not cooked properly.
  • Use fresh, high-quality ingredients: The better the ingredients, the better the pie will be. Look for fresh, local, and organic ingredients whenever possible.
  • Season the meat well: Don't be afraid to use plenty of salt, pepper, and other spices to season the meat. This will help to bring out the flavor of the meat and make the pie more enjoyable.
  • Cook the meat thoroughly: Make sure the meat is cooked all the way through before assembling the pie. This will help to prevent foodborne illness and ensure that the pie is safe to eat.
  • Use a good quality pastry: The pastry is an important part of the pie, so it's important to use a good quality one. Look for a pastry that is flaky and buttery.
  • Don't overfill the pie: Be careful not to overfill the pie, as this can make it difficult to seal and can also cause the pastry to become soggy.
  • Bake the pie at a high temperature: The pie should be baked at a high temperature (425 degrees Fahrenheit or 220 degrees Celsius) for the first 15 minutes, and then the temperature can be reduced to 350 degrees Fahrenheit or 175 degrees Celsius for the remaining baking time.

Conclusion:

Medieval meat pies are a delicious and hearty dish that can be enjoyed by people of all ages. By following the tips above, you can make a medieval meat pie that is sure to impress your family and friends. So next time you're looking for a new and exciting recipe to try, give medieval meat pie a try. You won't be disappointed!

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