Medievalmeatpie Recipes

GOOD OLD MEAT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll the pie crust out into a 12 inch circle. Set aside.
• Melt margarine in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper and garlic powder. Pour in the beef broth, and add the peas, carrot and beef. Bring to a boil. Transfer the mixture to a 2 quart casserole dish, and place the pastry over the top. Cut slits for steam, and flute the edges.
• Place on a baking sheet, and bake for 25 to 30 minutes, or until crust is golden. Let stand 10 minutes before serving to thicken.

FAVORITE FRENCH CANADIAN MEAT PIE

Steps:

• In a large skillet over medium heat, cook the pork, beef, veal, potatoes and onion until meat is no longer pink; drain. Stir in the garlic, seasonings and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring frequently., Remove from the heat; cool to room temperature. Stir in bread crumbs. Combine egg and remaining water; stir into meat mixture. , Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill with meat mixture. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Cover edges loosely with foil., Bake 15 minutes. Remove foil. Reduce heat to 375°; bake 30-35 minutes or until crust is golden brown.

MEDIEVAL MEAT PIE

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.

TRADITIONAL MEAT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Pie Crust: Mix flour and shortening. Add salt and cold water. Add all the cold water at once and mix delicately. Form a ball and refrigerate for 2 hours.
• Once dough is chilled, flour your worktop. Divide dough in half. Roll out 2 pie crusts. One should be slightly larger than the other, this will be your bottom crust.
• Meat Filling: Heat the oil in a large pot. Add the pork and onion and cook over medium-low heat for 45 minutes, stirring often. When pork is cooked remove fat from pan. Add grated potato, salt, pepper, and allspice, to taste. Stir well, and let mixture rest for 20 minutes.
• Preheat the oven to 400 degrees F. Butter the bottom of 9-inch pie plate. Place the bottom crust in the pie plate and poke several holes in the crust with a fork. Make sure an ample amount of crust spills over the edges of the pie plate. Fill the crust with the meat mixture. Level with a spatula. Wet edges of bottom crust and place top crust over meat mixture. Press top crust onto meat mixture to eliminate any air holes. Beat together the egg and the milk to make an egg wash. Pinch the crust edges together and brush the top crust with the egg wash.
• Bake for 10 minutes. Reduce heat to 350 degrees F and continue baking for 15 minutes or until crust is golden brown.
• Slice and serve hot or cold.

MEDIEVAL ROAST BEAST FIT FOR ANY FEAST

Steps:

• Wash and trim loin of excess fat, leaving just a thin layer on the one side.
• Make 1/2 inch long and deep slits all over loin.
• Rub loin down with garlic, salt and pepper.
• Arrange loin in roasting pan, can cut in two pieces in needed, fat side down.
• Put about a half of an inch to three quarters of an inch of water in bottom of pan.
• Cover pan with foil.
• Slide into a 350 degree oven for APPROX FOUR hours.
• Keep an eye on water level and don't let it run dry.
• Loin should be done between Three and Four Hours depending on size of Loin.
• Juices running clear and a spot check for pinkness should let you know if its ready or not.
• During the last twenty mins you should uncover loin, flip fat side up and let loin cook rest of the way uncovered.
• For Crisper Fat Trimmings slide under broiler for a minute or two.
• You can really let this loin cook by its self for at least the first two hours then checking every so often for water level.
• Serve with your favorite side dishes or as we did at our"feast" along side hunks of bread, hard cheese, and fresh apples and pears.
• Wash it down with Mulled Wine or Cider and you've got yourself a Medieval Feast!