After several years of experimentation, I have developed a method for making hot water pastry that works very well both for rolled crusts and for self-supporting crusts for a wide variety of medieval pies and tarts. That’s purely conjecture, though. Crecipe.com deliver fine selection of quality Medieval chicken pie allrecipes.com recipes equipped with ratings, reviews and mixing tips. Oh, and on sifting — that’s an interesting question because it brings in some medieval economics. I have used red fife for pastry — while soft wheat is ideal for pastry, hard wheat will work (but make a tougher finished product). I also think wheat bran was used by bakers the way we use semolina and maize flour now, to keep loaves from sticking. Enter your email address to follow this blog and receive notifications of new posts by email. Ingrients & Directions. Medieval meat pie Pies were a popular way for people living in castles to enjoy their favourite meat and poultry. Add salt and water, work quickly so that the dough does not get too warm. Use a 9" deep dish pie tin. This recipe uses lard for fat, so it is only suitable for meat day pies. Tho it may be there, I couldn’t find on your site if, for pastry, it has to be soft or hard wheat. But let’s get to the recipes, are they still usable? I buy sacks of wheat and grind it fresh myself ( I’m not going to be buying special flour). Holy cow.... How delicious and, as one reviewer already said, filling! Cut the meat into small cubes, brown them with butter together with spices (saffron, ginger, black pepper, Guinea pepper) and herbs (parsley, sage, hyssop and marjoram). I recommend their Elizabethan Manchet Blend for this recipe as that most closely matches the evidence I found for what type of flour was used by high medieval English bakers. Since no medieval Irish recipes survive, she tries to piece together what may have been eaten by examining the fauna and flora remains from excavation reports and combining these with spices and other foodstuff referred to in primary documents of the period. Prick with a fork all over to keep them from bubbling up. Good appetite! The idea of this rich pie comes straight from the Middle Ages in particular from the book “Du fait de cuisine” (About cookery) by Maître Chiquart. View all posts by eulalia. Here’s a recipe for your own delicious pie with a crenallated crust to look like castle battlements! Bake at 180 °C for 40 minutes, once ready let cool a few minutes before serving. Yield: 2 servings. Short answer: you don’t have to sift the flour to get a functional pastry, but wheat flour was typically sifted. A recipe that comes directly from the late Middle Ages :). Wheat was harder to grow than other grains. However, sirloin steak turns out the best). Tak gode Applys and gode Spycis and Figys and reysons and Perys and wan they are wel ybrayed colourd with Safron wel and do yt in a cofyn and yt forth to bake wel. Nov 22, 2018 - Explore Pies and Prejudice's board "Historical Pies and Medieval desserts" on Pinterest. To give you an idea of what Maître requires for each day of feasting: 6000 eggs, 100 piglets, 300Kg of spices… We wisely decided not to organize a medieval banquet, at least not in such proportions . The first thing that surprised us is the quantity and size of banquets, they were huge and needed such a perfect organization to be prepared properly. For fish or fast day pies, the evidence I have found suggests that their pastry was made with thick almond milk, but I am not currently satisfied with the pie crusts I have made using this method and plan to do more experimentation before “officially” publishing a recipe. Place the flour in a heat-safe bowl, making a well in it. Cream together first three ingredients, then gently beat in eggs and rosewater until filling is smooth and uniform. I’m thinking more of pastry for meat-pie/shepherd’s pie. your own Pins on Pinterest Take the leftover dough and form thin strips, place them onto the pie to form a grid; re-close the edges of dough you left open before. Use the larger piece of pastry as a bottom crust, lining the pie dish (trap); set aside the smaller piece for a top crust. Keyword: Comfort Food. In particular we loved the recipes for meat, in which some elements are constant: the use of several types of meat mixed (i.e. Cook the meat for about ten minutes, turn off and let aside. The historical pie dish I have is much smaller than a modern pie dish. ( Log Out /  If you are unable to obtain this flour, you can substitute a mixture of 2 parts whole wheat pastry flour and 1 part unbleached all purpose white flour, although this does not have the same qualities as the heirloom wheat varieties or sieving to yield “white” flour. ACTIVE TIME: 1 hour 30 minutes. For low-status / cheap food, like pies sold in urban cook shops, the flour used was probably maslin (wheat and rye mixed) or maybe other combinations of cheaper flours (rye, barley, oats, etc). It is a welcome addition to my family's favorites and a fun way to incorporate a History lesson into an everyday kind of event. Cut it into small cubes. You also want a meat thermometer. I’m VERY happy to have finally found someone to talk to about this subject. These weren’t necessarily sifted / bolted. Now prepare the strips of dough for the sides of the pan; The strips should be wide enough so that they will cover the edges of the pan and leak out of about 3cm to enclose the cake a little bit. Hello and well met What great questions! Once it has become homogeneous lay it in the fridge to rest. Bake for 40-45 … I’ve searched for ages to find how they made whole-wheat pastry but couldn’t find anything. Facebook; Twitter; Respond; Photo by Maeve L'Estrange . Learn how to cook great Medieval chicken pie allrecipes.com . They taste best reheated either in the oven or over the campfire, but they can be eaten cold. 1½ lbs beef (any or all of beef, pork, rabbit venison, etc. With a rolling pin, roll out the dough very thin, cut a disc that covers the bottom of the pan. Discover (and save!) Royal Pie Crust . Press pie crusts into the bottom and up the sides of two 9 inch pie pans. Change ), You are commenting using your Facebook account. Place browned beef *and its juices* in a stewpot. Rich medieval pie stuffed with meat and dried fruits flavored with a delicate mixture of spices. I use imported flour from Lammas Fayre for my pastry and have been extraordinarily happy with it. The name sounds very exciting, but it just means that the top of the pie was to be decorated. Leave aside these too. Mix with all other ingredients except the pie shell. Put the mixture into the pie shell. Learn how your comment data is processed. Reviews: StirringThePot 439 12 February 04, 2008. Are they still appreciable nowadays? Medieval Chicken Pie. Townsend and Sons wishlist, Follow Medieval York: Eulalia Hath a Blogge on WordPress.com, 1 cup (8 oz) water — I know it seems excessive, but much of it will boil off. Keep it. The chef tells of the complete organization of a medieval banquet, starting from the ingredients themselves and the necessary staff, but of course also of the recipes and prayers to be recited to cure diseases. Slice one into strips and layer the strips in the bottom of the pie crust, sprinkling also 2 tbs of bone marrow over them. Fill the pie. Medieval Pie : Territoires Vierges est un film réalisé par David Leland avec Hayden Christensen, Mischa Barton. Cook in the oven for 10 minutes. In Hollywood and historical fiction, there always seems to be someone walking around a market square with a basket of hot pies, and I’ve always wanted to try one. Buying Guide: Where I Get Pottery for Cooking, Tried and True Historical Recipes for Home, Camp, and Feast Hall, Women as Workers in Medieval England (a brief overview), Major Styles of Manuscript Illumination: An Art Historical Survey, Some basic medieval non-alcoholic beverages. This site uses Akismet to reduce spam. Since I suspect this is more useful to more people, those are the quantities I give here. Brown the beef in a skillet in a small quantity of oil. Pour the heated water and lard into the well in the flour and stir vigorously. Arrange the remaining halves on top and place the remaining chunks of marrow at the center. Bake pie … Jul 15, 2013 - This Pin was discovered by Gabrielle Boleyn. — just 1½ lbs total. DIRECTIONS. Separate the dough into two pieces, one roughly twice the size of the other. Jump to Recipe - Print Recipe . Cover the bottom of pan with baking paper and butter the sides. When it is almost done, add a little water, and it will be good. If you try one of the recipes on the blog, take a photo and publish it on Instragam with the hashtag #fratelliaifornelli and tagging our profile @fratelliaifornelli. The shape of this medieval pie recalls quiches and modern tarts: a crumbly crust of pastry  lightly sweetened encloses a savory filling :). For the broth, just add enough to make the mixture a little wetter. Now, fill the pie with the meat distributing it evenly. For the record, I use leaf lard from heirloom Tamworth hogs, but you can substitute any home-rendered or pure rendered lard. This traditional French recipe was invented by Antoine-Augustin Parmentier, a French pharmacist and nutritionist, in the late 18th century. Put it on the table and with a knife stir in two eggs and a little salt. Heat the water and lard together until the lard is fully melted and the water has barely begun to bubble. Medieval hand pies with three types of filling. Thanks for successfully doing the research on medeival pie-crust for us! If it is summer, one must take … I always buy heritage, hard red-fife wheat…would that work ? I was inspired by a couple of different recipes, and all the ingredients are period, and that's good enough for me. I went to Pirate Camp and came back with all these O.P.I.N.I.O.N.S., or: Who Deserves a Place in "The Dream"? (I would love to hear if anyone has successfully made pastry from hard wheat.) Today we prepare a medieval meat pie with dried fruit and spices. Do NOT substitute shelf stable lard from the grocery store, it is substantially different from natural, real lard. Are you ready for a journey through time? We have a guy on island who raises bison so that’s my source for buying tallow (lard)(lief-lard). That said, lard crusts needn’t be exclusive to meat-filled pies — I’ve never had a problem with the taste of lard pastry for sweet pies. Change ), You are commenting using your Google account. Just for fun: my Jas. No cannibalism here. 1 Description 2 Ingredients 3 Directions 4 Notes My version of the Basic meat Pie is from www.godecookery.com. Add a further … See more ideas about recipes, medieval recipes, food. I have successfully made this three times. Now, the filling. Afterwards pour it on the flour on the table and make a strong dough and work it well, however you feel is right. In a bowl, beat the egg yolks lightly and stir in the rest of the ingredients. This is the perfect pie to use up any leftover game meat, but you can also use, as it says in the recipe, rabbits and fowl from the fields. They were also flavoured with expensive spices that were a delicacy and sign of how wealthy you were.