— just 1½ lbs total. 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. The amount of pastry that I need to line and top that dish is also a good amount to make for a self-supporting pie that isn’t too large. Cook the meat for about ten minutes, turn off and let aside. Prick with a fork all over to keep them from bubbling up. Thanks for successfully doing the research on medeival pie-crust for us! . This traditional French recipe was invented by Antoine-Augustin Parmentier, a French pharmacist and nutritionist, in the late 18th century. Learn how your comment data is processed. Now, we just have to compose the medieval pie. Today we prepare a medieval meat pie with dried fruit and spices. The recipe I used is for “Lombard Chicken Pasties”. 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 was inspired by a couple of different recipes, and all the ingredients are period, and that's good enough for me. in today recipe we have both chicken and pork; in the original recipe there were also pigeon and quail that we eliminated them to make the recipe more easy), the combination of meat with fruits or sugar or honey and, finally, a more or less marked mixture of spices that flavor up to the whole dish :D. Now after this preamble, you have no reason to doubt the goodness of the medieval pie; it is also easy to prepare, so what are you waiting for? Medieval Pie : Territoires Vierges est un film réalisé par David Leland avec Hayden Christensen, Mischa Barton. I have successfully made this three times. Medieval Italian Stew (pie In A Pipkin) admin 2010-03-12. Medieval Game Hen Pot Pie. ( Log Out /  This site uses Akismet to reduce spam. Place the flour in a heat-safe bowl, making a well in it. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. I'm a foodie, medievalist, crafter, and gardener living in beautiful Portland, Oregon. Just for fun: my Jas. 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. Tho it may be there, I couldn’t find on your site if, for pastry, it has to be soft or hard wheat. And does it HAVE to be/do you think it should be SIFTED to make nice pastry ? Put into a pie dish. Nov 28, 2015 - Disclaimer: This is not a redaction, nor is it based on any specific, documentable, medieval recipe. 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. For the broth, just add enough to make the mixture a little wetter. Use the larger piece of pastry as a bottom crust, lining the pie dish (trap); set aside the smaller piece for a top crust. Take flour, the best that you can get, about two handfuls, depending on how large or small you would have the pie. Recipe Description; Dariolles English Custard Tart De Panades de Sucre fi Pastries of Fine Sugar Diriola Italian Custard Tart Heidenische küchen Heathen Cakes (meat pie) Koken wan honer Chicken Pie Lese Fryes Sweet Cheese Tart Paest Royall "Royal" Pie Crust Sambocade Elderflower & Rosewater Cheesecake Tart in Ymber Day Now, fill the pie with the meat distributing it evenly. Press pie crusts into the bottom and up the sides of two 9 inch pie pans. See more ideas about medieval recipes, recipes, food history. If you could afford all wheat flour for your pastry, you could afford to have someone bolt it to remove the bran. Bake pie … Cut caciotta cheese into very small cubes, mix with the meat and the eggs. Change ), You are commenting using your Facebook account. This answer applies to high medieval England specifically. Cream together first three ingredients, then gently beat in eggs and rosewater until filling is smooth and uniform. Update March 2018: I have done more work on this recipe and settled on proportions I like even better. Going to try this! Disclaimer: This is not a redaction, nor is it based on any specific, documentable, medieval recipe. 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 . 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. Saute the spinach with a pinch of salt and a small sprinkle of pepper. Add a further … Pour the heated water and lard into the well in the flour and stir vigorously. Hello and well met What great questions! In medieval times, and modern-day Cumbria, the pastry crust had a filling of meat with fruits and spices. Course: Mains. 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. In particular we loved the recipes for meat, in which some elements are constant: the use of several types of meat mixed (i.e. 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. Knead the dough until smooth and elastic. They were also flavoured with expensive spices that were a delicacy and sign of how wealthy you were. Fill the pie. 27. Use a 9" deep dish pie tin. Roll out the pastry thinly and line a tart pan, pressing into the sides of the pan and trimming the edges. Looks yum! I always buy heritage, hard red-fife wheat…would that work ? Medieval European science (and cuisine!) Yield: 2 servings. Eulalia Piebakere's adventures in recreational medievalism. Put all the dried fruits (dates, prunes, figs, raisins) to soak in warm water for about 10-15 minutes. Note: This recipe works better when the dough is kept warm. 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. 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). 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. To prepare the levenexepie, make a soffritto with the chicken after having cut and parboiled it, adding dates, grapes, whole cloves, nutmeg slightly chopped up with the knife, the better spices you have, and the chicken broth. Medieval Pie : Territoires vierges (titre original : Virgin Territory) est un film franco-italo-britannico-luxembourgeois réalisé par David Leland et sorti en 2008. Put it on the table and with a knife stir in two eggs and a little salt. Preheat the oven to 350 degrees F (175 degrees C). 1½ lbs beef (any or all of beef, pork, rabbit venison, etc. I’m VERY happy to have finally found someone to talk to about this subject. But let’s get to the recipes, are they still usable? Cook in the oven for 10 minutes. 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. Reviews: StirringThePot 439 12 February 04, 2008. Good appetite! Different epochs await us in the series Gorchlach the legend of Cordelia, of which we are official culinary partner. However, sirloin steak turns out the best). I’ve searched for ages to find how they made whole-wheat pastry but couldn’t find anything. View all posts by eulalia. 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. Medieval hand pies with three types of filling. Not a traditional chicken pot pie, Alton Brown's medieval game hen pot pie recipe wraps a brined Cornish game hen in puff pastry for a moist & meaty treat. Change ), You are commenting using your Twitter account. Pour the heated water and lard into the well in the flour and stir vigorously. Ingrients & Directions. Each pie can be cut into four pieces and shared. Learn how to cook great Medieval chicken pie allrecipes.com . Cover the bottom of pan with baking paper and butter the sides. Mix with all other ingredients except the pie shell. Apart from some use of gold leaves and precious stones, the recipes are excellent and collect centuries of tradition, a must for the most refined palates. Dec 5, 2018 - Explore Desiree Risley's board "medieval recipes", followed by 528 people on Pinterest. Original Recipe taken from A Proper Newe Booke of Cokerye, (of the sixteenth century) (page 19) edited by Edited by Catherine Frances Frere, found in A Collection of Medieval and Renaissance Cookbooks compiled by Duke Cariadoc of the Bow and Duchessa Diana Alena: . For instance, here is the recipe for an apple pie: XXVII For to make Tartys in Applis. You also want a meat thermometer. Longer answer! The historical pie dish I have is much smaller than a modern pie dish. your own Pins on Pinterest ( Log Out /  I’m thinking more of pastry for meat-pie/shepherd’s pie. Change ), You are commenting using your Google account. Pour in the filling and spread evenly. :-) Thank you SO MUCH for posting this recipe. They taste best reheated either in the oven or over the campfire, but they can be eaten cold. Now, the filling. The name sounds very exciting, but it just means that the top of the pie was to be decorated. Once it has become homogeneous lay it in the fridge to rest. Place browned beef *and its juices* in a stewpot. Keyword: Comfort Food. 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"? Check out the “files” section for my full notes on grains and flours of medieval England — although the evidence I found so far has not risky ruled out the possibility of medieval people having access to hard wheat, overall I concluded that soft wheat (and low gluten wheat varieties like rivet wheat) was more readily available historically. 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. Royal Pie Crust . Medieval chicken pie allrecipes.com recipe. Heat the water and lard together until the lard is fully melted and the water has barely begun to bubble. 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. Put the mixture into the pie shell. owed a lot to Arab science, but the islam was seen as the enemy of christ… If you are cooking for a meat day but cannot use lard due to dietary restrictions, rendered beef suet is a fine substitute but has a somewhat stronger flavor. Jump to Recipe - Print Recipe . You will still have some dough. Medieval Chicken Pie. Afterwards pour it on the flour on the table and make a strong dough and work it well, however you feel is right. 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. Place the flour in a heat-safe bowl, making a well in it. It was definitely worth the effort. 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. Medieval meat pie Pies were a popular way for people living in castles to enjoy their favourite meat and poultry. However, the modern version is exactly the same as a shepherd’s pie or a cottage pie. 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. ACTIVE TIME: 1 hour 30 minutes. 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. Are you ready for a journey through time? Change ). 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. In medieval Europe Turks meant muslims, not specifically Turkish people. With a rolling pin, roll out the dough very thin, cut a disc that covers the bottom of the pan. Brown the beef in a skillet in a small quantity of oil. ( Log Out /  (I would love to hear if anyone has successfully made pastry from hard wheat.) Arrange the remaining halves on top and place the remaining chunks of marrow at the center. See more ideas about recipes, medieval recipes, food. For the record, I use leaf lard from heirloom Tamworth hogs, but you can substitute any home-rendered or pure rendered lard. They are quite sturdy and keep well. And it is actually to celebrate the national premiere of the series, Saturday, March 12th  at Cartoomics in Milan, that we have decided to introduce a delight that comes to us from the Middle Ages: la Tourte parmerienne. or does it have to be soft wheat ? The shape of this medieval pie recalls quiches and modern tarts: a crumbly crust of pastry  lightly sweetened encloses a savory filling :). Put water in a small pan and a piece of fat the size of two good eggs, let it all dissolve together and boil. Since I suspect this is more useful to more people, those are the quantities I give here. They are the perfect lunch food for a busy event and can be made well beforehand. Enter your email address to follow this blog and receive notifications of new posts by email. Slice one into strips and layer the strips in the bottom of the pie crust, sprinkling also 2 tbs of bone marrow over them. Discover (and save!) Nov 22, 2018 - Explore Pies and Prejudice's board "Historical Pies and Medieval desserts" on Pinterest. That’s purely conjecture, though. What could be more medieval than a meat pie? I use imported flour from Lammas Fayre for my pastry and have been extraordinarily happy with it. Jul 15, 2013 - This Pin was discovered by Gabrielle Boleyn. Holy cow.... How delicious and, as one reviewer already said, filling! May 11, 2016 - Medieval pies - recipe and how to! Bake at 180 °C for 40 minutes, once ready let cool a few minutes before serving. Facebook; Twitter; Respond; Photo by Maeve L'Estrange . Roll out both portions of pastry on a lightly floured surface to between ⅛ and ¼ inch thick. Crecipe.com deliver fine selection of quality Medieval chicken pie allrecipes.com recipes equipped with ratings, reviews and mixing tips. I have used red fife for pastry — while soft wheat is ideal for pastry, hard wheat will work (but make a tougher finished product). With some experimentation, I found that doubling the quantities I used made enough pastry for a two-crust pie made in a standard modern pie dish. TOTAL TIME: 3 hours 50 minutes. Heat the water and lard together until the lard is fully melted and the water has barely begun to bubble. When it is almost done, add a little water, and it will be good. ( Log Out /  No cannibalism here. This one still works just fine, but if you’d like the new version you can find it, and lots of other recipes, in my cookbook: Tried and True Historical Recipes for Home, Camp, and Feast Hall. Rich medieval pie stuffed with meat and dried fruits flavored with a delicate mixture of spices. These weren’t necessarily sifted / bolted. Oh, and on sifting — that’s an interesting question because it brings in some medieval economics. Cover the meat with spinach and form a thin layer that hides completely the meat. In a bowl, beat the egg yolks lightly and stir in the rest of the ingredients. Short answer: you don’t have to sift the flour to get a functional pastry, but wheat flour was typically sifted. Knead the dough until smooth and elastic. Start by preparing the pastry crust. :) Wheat was harder to grow than other grains. Do NOT substitute shelf stable lard from the grocery store, it is substantially different from natural, real lard. Get one of our Medieval chicken pie allrecipes.com recipe and prepare delicious and healthy treat for your family or friends. Broil the meat till very rare, but cooked through. Here’s a recipe for your own delicious pie with a crenallated crust to look like castle battlements! Don’t forget to ask a grown up to help you make it. This recipe uses lard for fat, so it is only suitable for meat day pies. Are they still appreciable nowadays? The filling is a mixture of meat, dried fruits, pine nuts and spices, all hidden by a thin layer of spinach that gives a bright green color to the tart. A recipe that comes directly from the late Middle Ages :). 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. I buy sacks of wheat and grind it fresh myself ( I’m not going to be buying special flour). If it is summer, one must take … Cut it into small cubes. Keep it. 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. A medieval egg custard pie flavored with almond milk, saffron, cinnamon, and rosewater. Bake for 40-45 … I also think wheat bran was used by bakers the way we use semolina and maize flour now, to keep loaves from sticking. Tags:Dates, Figs, Gorchlach, Medium, Middle Ages, Pâte brisée dough, Pine nuts, Plums, Raisin, Spinach, The Taste of History. We have a guy on island who raises bison so that’s my source for buying tallow (lard)(lief-lard). Separate the dough into two pieces, one roughly twice the size of the other. Recipe for Hot Water Pastry: (sufficient for one two crust pie in a standard dish). Add the dried fruits, also cut into cubes and pine nuts (slightly crushed). I have included three ideas for filling but you can vary it to your heart’s desire. 1 Description 2 Ingredients 3 Directions 4 Notes My version of the Basic meat Pie is from www.godecookery.com. Add salt and water, work quickly so that the dough does not get too warm. DIRECTIONS. Leave aside these too. Mix butter and flour. 3 lb Stew beef; cut in 1/2″ cubes 2 md Onions; chopped Cooking oil 1/2 c Raisins 1/4 ts Each cloves and cinnamon 1/4 ts Each nutmeg, mace and pepper 1 tb White vinegar; or to taste Salt; to taste.