Recipe

A Grate Pye - Medieval-style Meat Pie Recipe

Add Step-by-Step Photos	Deliathecrone / All my dishes 1 year, 8 months ago This is a medieval styled meat pie, using more than one kind of meat. You can substitute whatever meats you have available, including game meats. Don't discard the fruits, however, as they really add to the dish. Prep:25m Cook:50m Servings:8	Deliathecro
	different filling rich

The Grate Pye

Add Photos

Does this look good? Yeah! / Nope

Fans

minitindel

tuilelaith

Ingredients

1 pound short crust pastry

1 egg white, beaten until liquid

1 pound boned breast of chicken, pigeon or wild duck and/or saddle

of hare or rabbit

1 pound minced beef

2 tablespoons shredded suet

Salt and freshly ground black pepper

3 hard boiled egg yolks, crumbled

Spice mixture made of 1/4 teaspoon each ground cinnamon and mace and a pinch ground cloves

1 ounce stoned cooking dates, chopped

1 ounce currants

2 ounces stoned prunes, soaked and drained

1/2 cup beef stock

1 tablespoon rice flour or corn flour

Directions

Line a 9-inch pie plate with half of the pastry.

Brush the inside with some of the egg white.

Skin the pieces of the breast and other meat if necessary and parboil them gently in salted water for 10 to 15 minutes.

Drain and cool.

In a mixing bowl, combine the minced beef, suet, salt and pepper, the egg yolks, and half of the spice mixture.

Add the rest of the spices to the dried fruit in another bowl.

Slice the parboiled meat.

Preheat the oven to 425 degrees F.

Add 1 to 2 tablespoons of the beef stock to the rice flour or corn

flour in small saucepan and cream them together.

Stir in the remaining stock and stir over gentle heat until thickened.

Remove from the heat and set aside.

Cover the bottom of the lined pastry pan with half of the minced mixture.

Arrange the sliced meat in a layer over the top.

Scatter the chopped spiced fruit over it and cover the remaining minced meat.

Pour the thickened stock over the top.

Roll out the remaining pastry into a round to make a lid for the pie. Brush the rim of the case with a little more egg white and cover with the lid.

Press the edges to seal, and make escape slits for steam. Decorate with the pastry trimmings and glaze with the egg white. Bake for 15 minutes, then reduce the heat to 325 degrees F and bake for 45 to 50 minutes.

Remove from the oven and cool slightly before serving.

Slice into individual pieces and serve warm or at room temperature.

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Misc

Or see more just like this

Comments

frantic 1 year, 8 months ago said:
Sounds great! With solstice coming up soon (and winter solstice down under) this would be a warming dish for the feast. Round the fire, sipping some mulled wine. I would have to modify the pastry for a gluten free version , but should work. Hey, I could just make it without the pastry and top it with mashed taters instead, sort of like a cottage pie. mmm getting hungry now. thanks for the post.

minitindel 1 year, 7 months ago said:
Sounds great i really love old recipes and new ones too, but old recipes fascinate me, got my 5

jencathen 1 year, 6 months ago said:
Looks great!

Add a Comment