Medievalmeatpie Recipes

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MEDIEVAL CHICKEN PIE



Medieval Chicken Pie image

This is a kind of meat pie that would have been eaten during the Middle Ages (700-1450) in Europe. Feel free to play around with the spices and substitute things such as cardamom, allspice, nutmeg, etc. Use a Whole wheat crust to be really authentic.

Provided by Talia

Categories     Meat and Poultry Recipes     Chicken

Yield 8

Number Of Ingredients 15

1 recipe pastry for a 9 inch double crust pie
1 ½ pounds chicken
1 egg
3 tablespoons white wine
⅛ cup dates, pitted and chopped
½ cup ground almonds
½ cup shredded Cheddar cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground white pepper
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground mace
1 teaspoon ground cinnamon
1 cup chicken broth

Steps:

  • Cut chicken into bite-sized pieces. In a saucepan, boil chicken with chicken broth, over low heat, for about 1 hour or until done. Add water, if necessary, to cover chicken while cooking. Drain and reserve the broth, and place cooked chicken in a large bowl.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Add egg, white wine and 1 cup of chicken stock to the cooked chicken. Add dates, ground almonds and cheese, then toss to mix. Add salt, black and white pepper, cloves, ginger, mace and cinnamon. Mix spices in. Don't worry if the filling seems wet, it will thicken as it cooks.
  • Pour filling into pie shell. Cover with top shell and crimp to seal edges.
  • Bake at 375 degrees F (190 degrees C) for 45 minutes to an hour.

Nutrition Facts : Calories 492.8 calories, Carbohydrate 24.9 g, Cholesterol 87.7 mg, Fat 32.1 g, Fiber 3.1 g, Protein 25.2 g, SaturatedFat 8.5 g, Sodium 510.6 mg, Sugar 2.2 g

MEDIEVAL MEAT PIE



Medieval Meat Pie image

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

1 1/2 lbs rabbit or 1 1/2 lbs venison steak
1 cup grated cheese
1/2 cup currants (or any other dried fruit) or 1/2 cup raisins (or any other dried fruit)
4 egg yolks
1/2 teaspoon ground cardamom
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon black pepper
1/2-1 cup broth (whatever most of the meat is)
1 dash cooking wine
9 inches pie shells (with lid)

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.

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