medieval meat pie

To make a basic medieval They hold their shape very well. It turned out really good. cooked or re-heated, or simply served at room temperature. We cannot wait to try another dish. Bottom line? The crust of these medieval pies was often inedible and more of a vessel and serving dish. Then I push the lid and sides together. Before that, in the late 17th century, the mincemeat pie was beloved not only for its flavor but also what it stood for, as in 1644 Christmas had been banned by the Puritans, whose strict form of religious influence had overtaken the country. It was near impossible to slaughter and store prized animals for meat in any other month, because warmer temperatures would cause the meat to go bad. Medieval meat pie Pies were a popular way for people living in castles to enjoy their favourite meat and poultry. Social inversion was a popular form of merriment: men dressed like women, women dressed like men, masters would wait on their servants, and children played the part of rulers and clergy. Christmastime was a celebration that could last well over a month, a hedonist carnival of gluttony, revelry, tomfoolery, and overt displays of lust. But I used some pie crusts I had in the freezer and puff pastry because I still had some filling in the pot. 0000028995 00000 n Dégoûtant! This means that the busy feast cook can make the necessary pies in advance, Most of the calendar year was the season for grains and produce; winter was the season—the only season—for meat. Bottom line? :). Here’s a recipe for your own delicious pie with a crenallated crust … What a great blog! 0000020655 00000 n 40 minutes. or frozen in the raw state to be thawed & cooked later. 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. You can however fill the pies with any period appropriate fillings that you want – leftover meat would be a typical filling. Cover with top shell and crimp to seal edges. I use a small wooden bowl to shape the pies. To the Puritans, Christmas—a holiday meant to celebrate the birth of Christ— was far too holly and far too jolly. We have a coffyn recipe with a hot crust in the queue, watch this space! Let cool. I just bought the Feast of Ice and Fire cookbook and tried some recipes with friends. Hey there! Pulse only two or three times before transferring the meat to a larger bowl. Let it rest for at least an hour. I’ll confess that for this (and the other pies here I’ve tried) I used Pillsbury refrigerated pie crust, and put it in a deep 9″ plate. Add salt, black and white pepper, cloves, ginger, mace and cinnamon. Most people won't think twice about serving basic cornbread when is on the table. 0000075128 00000 n either used in small bite-sized chunks, or else reduced to a paste by mashing For the 21st c. kitchen, small cooked So, after much (much) research, I was able to infer the ingredient measurements that, to medieval cooks, would have been determined by what they had, and what they wanted to show off at their celebration. It might have been slightly better if I hadn't used chicken breast - fatty thigh and leg would probably be better. I don't like almonds so I did not include the ground almonds although my boyfriend thinks it would be very good with them. Don't use pre-ground raw meat (such as hamburger) - it's not period, Victorian England is also where mincemeat pies developed their confusing name: Today’s tarts are tiny affairs filled cloyingly sweet dried fruit and aggressive spices, with not a speck of meat to be found. 0000023652 00000 n v��sB��&�K��{X� Information is not currently available for this nutrient. The sweet fruits nearly melted with the exception of the raisins during baking time, and the bacon held its color so it looked nicely once it was cut. But back to the mincemeat pie (which, at the time, was two words: “mince meat”). Also, added potato which I shredded with my food processor, and therefore didn’t need to add any flour to thicken the gravy. First, prepare the pork. Come October, I think I’m adapting the filling into a beef and bacon stew. We were both blown away by the favors and textures, officially a family favorite. Congrats on a successful fudging of the recipe based on what you had in the pantry. Using a sharp knife, cut the meat of the pork shoulder off the bone, removing any excess pieces of fat, gristle, or odd-looking bits. I filled the pie, baked, and used the gravy as a side. ]2��-�7ΐ t���nYc"p�d���ؤ ��>��a;����G��� Now my office wants me to bring them for the christmas party. It was an excelent food for the so waited premiere. Oh my god, this is absolutely delicious. 0000075760 00000 n 0000002696 00000 n It would be interesting to make for a school project but I wouldn't make it otherwise. Crimp the top and bottom crusts together, trimming off excess dough and setting aside. this link is to an external site that may or may not meet accessibility guidelines. Then push the lid and sides together and cut a hole in the lid. Maybe a little wholegrain mustard in the mashed potatoes as well, for good measure. You can stack them and handle them quite easyly. For the food history, my focus is on Scandinavia before 1800's. Small medieval meat pies. YUM! I made this basically as written, but it was missing something and the thyme totally rounded out the flavor. When baking 0000023303 00000 n As the pie bakes, the fruit melts, giving a lovely counter-taste to the tart vinegar and salty bacon. 0000081686 00000 n I have really been enjoying making both versions of other recipies – but when I get here I see the header has both, the notes refer to both, but there is only the medieval recipe. Use about 1 ½ They didn’t all turn out as I wanted them to, but a few look pretty good. It was yummy! I’m making both pies since I’m having friends over and I wanna feed everybody. Add the water to a bowl and add the flour in a bit at a time until you have a nice soft dough. Dont like the sweet version so i tweeked the savory by switching the dried fruits for root veggies parsnip and turnips. I also share recipes for modern food and I review cookbooks and books on food history. Medieval hand pies with three types of filling. Then I turn out the pie and set it on the baking trey, before baking it for 35-40 minutes. They are quite sturdy and keep well. The sweetness of the medieval pie comes from added fruit and honey. Authentic in the sense that heavy spices would have been used to mask the taste and smell of rancid meat (since there was no refrigeration until the 20th c.) but my husband and I did not find the taste at all appealing. Bake for 2 hours, then allow to cool at room temperature for at least 30 minutes before serving. chicken pieces such as small thighs or the "drumstick" section of the wing It does start out very soupy but solidifies very nicely when baked. Place one of the pie crusts into a 9 inch pie plate. I live in the US though, and if you could let me know what type of bacon is best to use, that would be amazing! Preheat the oven to 350 degrees. Dice the apple and mix it with the spices. We will look forward to hearing how your oxtail soup turns out! Holy cow.... How delicious and as one reviewer already said filling! They are the perfect lunch food for a busy event and can be made well beforehand. I made the medieval. Should I say it is the first time I convince her to eat any type of pie?! i will send photos of the finished product. Add only a handful of pork shoulder to the food processor at a time along with a strip of raw bacon, as barely much more than that is enough to jam up the blades. 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. The only modifications I made were an egg-wash on top for a beautiful golden brown glaze... and the addition of a handful of frozen peas/carrots (which I also HATE but ATE... LOL) in an attempt to sneak in some veggies for the children.

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