Medieval Meat Pie Recipes
MEDIEVAL MEAT PIE
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
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
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
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
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