I made this last weekend and it was a huge hit. Of course I forgot to take any photos of it… Woops.
- Meat (beef, pork, mutton, chicken)
- Fat (suet, butter, egg yolk, cheese, bacon)
- Spices (cloves, mace, cinnamon, ginger, pepper, caraway, sugar)
- Dried Fruit (raisins, prunes, currants, berries)
With that in mind, here’s today’s meat pie, designed for ease of making and cheapness of ingredients.
Meat Pie Filling
- 1 lb ground beef or pork
- 1/2 cup diced suet, soft cheese, or uncooked diced bacon (feel free to add more)
- 1/4 – 1/2 cup pine nuts (A Boke of Gode Cookery has a pie that includes this and it adds a delicious flavour)
- Spices (vary the quantities, I love the spiciness of pepper or mace so I add more of that)
- 1/2 tbsp mace
- 1 tbsp cinnamon
- 1/2 tbsp ground pepper
- 1 tbsp ginger
- 1/2 tbsp sugar
- 1 tsp salt
- 1/2 cup raisins or currants
- 1/2 cup prunes diced
- Brown ground meat, stir in spices and remove from heat
- Grind pine nuts into almost a paste
- Stir in pine nuts, cheese/suet/bacon, and fruit
- Allow to cool fully (I frequently make it the day before and put it in the fridge)
Pastry Crust (Based on Mistress Eulalia’s)
- 2 cups flour
- 2 teaspoon salt
- 1 cup lard
- 1 1/4 cup water
- Mix the flour and salt in a heat-safe bowl, mak a well in it.
- Heat the water and lard together until the lard is fully melted and the water has barely begun to bubble.
- Pour the heated water and lard into the well in the flour and stir vigorously.
- Knead the dough until smooth and elastic, adding more water if needed.
- Meat Pie Mixture
- Pastry Crust
- Egg wash (optional)
- Form crusts into desired shapes (hand pies may not be period, but they are super handy)
- Fill with pie mixture
- For hand pies bake for 10 minutes at 400
- For full pies bake at 400 until the internal temperature is at least 155F (non-optional)
- Egg wash (optional)
- Return to oven until golden brown, if the internal temperature is not 165 keep it in there (non-optional)
- The pies can then be cooled and should be good and food safe for a day or two as long as you keep their temperature under 20 degree C. (see Straßburg, Delbert von. “Pyes de Pares.” Cockatrice: The Lochac Arts and Sciences Magazine 21 (2006) for more)