Due to some of the Medieval arts and interests myself and my husband have, I did a little research into Medieval food back in my thirties. This pie is my twist on a Tourtiere and Medieval Meat Pie. I'm using Ground Beef and Cashews, instead of mixing in Pork, plus am adding a few different ingredients to suit the spices I'm using.
Included on the platter he took are Cheese Twists made with what was left of the Pie Pastry and Tourtiere filling, and Quail Scotch Eggs for a novelty appetizer. I've included the links to the additional recipes and ideas.
The ingredients are enough to make 20 to 24 "Pocket Pies", as I had done for a Pot Luck lunch for my husband's office, or use the full amount to make one Large Meat Pie to serve 8 People.
Pie Pastry Recipe
Scotch Eggs and Variations
Cheese Twists - Leftover Pie Pastry Ideas
Medieval "Torture" Pies
Ingredients1/4 Small Apple, peeled and diced
1/4 Rutabaga, peeled and diced
1/4 Carrot, peeled and diced
1/4 Onion, peeled and diced
2 - 3 Garlic cloves, peeled and diced
1 lb. (450 grams) Extra Lean Ground Beef
1/4 Cup Cashews
1/2 White Wine, Dry
2 TBSPS Butter
2 TBSPS AP Flour
1/2 Cup Vegetable Stock or Water
2 Eggs and 1 TBSP water - Whisked - to use as egg wash.
Spices
1/2 TSP Nutmeg, ground
4 to 5 Cloves, ground
1/2 TSP All Spice, ground
1/4 TSP Cinnamon
1/4 TSP Sumac
Salt and Pepper to taste
Directions
Pre cook your Ground Beef in a pan on a medium heat until thoroughly finished. Drain any excess fat.In a separate pan, on a high heat, add 1 Tablespoon of Butter and Wine, and reduce until alcohol has evaporated.
Add another Tablespoon of Butter, reduce heat to medium and add in your diced Onion and Garlic.
Once translucent, add in your Ground Beef, Spices, Apple and Diced Vegetables and stir. Add a little of your Stock, or Water and cover with a lid.
Cook for 15 to 20 minutes.
Add in your chopped Cashews, Sprinkle flour over the mix the remaining Stock, stir until flour is absorbed and let simmer for another 15 minutes.Remove from heat and let cool before adding it to Pie Pastry.
I let my mixture sit over night in the fridge to make it easier to work with.
The next day, I made the Pie Pastry, prepped the egg wash and rolled out the forms. For filling instructions, you can check out this Steak Pocket Pie post.
Steak Pocket Pies
You will need 20 to 24 Small Disks, 2 1/2" and 20 to 24 Large Disks, 3" - The egg wash is used to brush on the bottom disks and on the tops when assembled.One teaspoon of filling per Pie Pastry Shell.
Cut Vents and place in the oven to cook for 20 to 30 minutes, or until the tops are a golden brown.
HINT - Form the mixture into balls by pressing it together in your hands, prior to starting assembly. It stays together and makes assembly faster.
The little pies were a hit, as were the Quails Eggs. With the remaining ingredients I had left over, I made Cheese Twists by adding a little Gruyere Cheese and a couple of teaspoons of the Torture Pie filling. At the last minute, I included a small dipping sauce too, 2 TBSPs Mayonnaise, 1 TBSP Apple Sauce, 1/4 TSP Nutmeg, and cooked up a small amount of Onion and Garlic to add in.
Medieval Shepard's Pie
You can make variations by using just the Mixture and add Mashed Potatoes to the top rather than use pie pastry. Substitute the Ingredients above and use in the Recipe I've linked below. Use a Bland Cheese such as Mozzarella or Edam instead of Cheddar for baking on top.
Decadent Shepard's Pie
I'm making a few loaves of bread this week, but from Instant Yeast instead of my starter. I've been baking again and have made several French Loaf variations for the neighbours, but have put the starter away. With all of the sunshine we are getting, I'm getting antsy to get into the garden and out of the kitchen.
Have a wonderful day!
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