If you want a filling meal with a touch of history, try this Medieval Meat Pie Recipe! These pies have been loved for ages.
Imagine this: chunks of meat, and tasty spices, all wrapped in a yummy crust. It’s super comforting, just like what knights and nobles ate back in the day.
Why Choose Medieval Meat Pie?
Medieval Meat Pies are the best comfort food. They’re easy to make and will take you back to the time of kings and castles with every bite.
These pies aren’t just about eating; they’re about experiencing history. When you have one, you’re tasting the past, a food journey through time.
I first tasted Medieval Meat Pie on a cold winter night when I wanted something cozy.
The golden crust and delicious smell drew me in, and after my first bite, I was hooked. The meat, spices, and the crust – it was love at first taste. I couldn’t resist this classic dish.
Ingredients To Make Medieval Meat Pie
For The Dough:
- all-purpose flour = 3 3/4 cup
- ice water = 1 cup
- Salt = 1 teaspoon
- cold butter (cubed) = 3 sticks
For The Filling:
- Beef stew meat = 2 1/2 lbs
- Flour = 3 Tablespoons
- Carrots (chopped) = 3
- White leeks (chopped) = 2
- Large onion (chopped) = 1
- Frozen peas (optional) = 10 ounces
- Beer = 1 cup
- Beef stock = 2 cups
- Salt and pepper (to taste)
- Ground cloves = 1/2 teaspoon
- Ground cinnamon = 1/2 teaspoon
- Butter = 4 Tablespoons
- 1 egg mixed with 1 teaspoon water for egg wash
Steps Involved In Making Medieval Meat Pie
- For the crust, blend salt, butter, and some flour in a food processor until the butter is in tiny bits.
- In a big bowl, mix the rest of the crust ingredients by hand until dough forms. Split into 1/3 and 2/3, chill for 30 minutes.
- While it chills, work on the filling. Dust beef with flour, salt, and pepper. Brown the meat in a Dutch oven, then set aside.
- Heat your oven to 350 degrees. Brown the veggies. Add beer, broth, and beef. Bake for 2 hours.
- Once the sauce thickens, cool the filling, and add peas. Roll out 2/3 of the dough.
- Lay the dough in a cake pan, leaving extra hanging over the edges. Fill the pie.
- Cover with the remaining 1/3 dough, crimp or use egg wash to seal. Brush with
- egg wash, and cut steam holes.
- Bake at 400 degrees for 1 hour until it’s golden. Cover if it browns too fast.
Recipe Tips
- Choose Good Meat: Good meat makes a great pie. Pick lean cuts and trim extra fat.
- Spice It Up: Use plenty of spices. Medieval Meat Pies love flavorful herbs and spices.
- Double the Fun: Make extra and freeze some. They taste just as good after reheating.
FAQs
What kind of meat should I use for a Medieval Meat Pie?
Beef, pork, or a mix of both work well. Use your favorite.
Can I make it ahead of time?
Yes! Make the pie a day early for the flavours to mix well.
How to make a perfect crust?
Keep the butter or lard cold, and handle the dough gently.
What Can You Serve with Medieval Meat Pie?
- Roasted Vegetables: Carrots, potatoes, and parsnips go well with the pie’s richness.
- Garden Salad: A fresh salad is a nice contrast to the savoury pie.
- Mashed Potatoes: Creamy mashed potatoes are always a hit with this classic dish.
- Homemade Gravy: Pour some gravy for extra flavour.
- Pickles and Olives: Pickles and olives add a zesty twist to your meal.
Storage Tips
Medieval Meat Pie is great for making ahead. You can keep it in the fridge for up to three days or freeze it for later. Just wrap it tightly to keep the flavours in. Reheat it in the oven for that crispy crust.
Concluding Remarks!
Medieval Meat Pie is more than just a meal; it’s like a trip back in time. With its rich history, tasty flavours, and warm embrace, it’s no wonder this classic dish has lasted through the years.
So, the next time you crave a taste of the past, make a batch of Medieval Meat Pie and enjoy the delicious nostalgia. It’s a pie fit for kings and knights, and it could become your new favourite comfort food.
More Amazing Recipes
- Aunt Jemima Cornbread Dressing Recipe
- Alligator Jambalaya Recipe
- Costco Veggie Burger Recipe
- Nevas Potatoes Recipe
Medieval Meat Pie Recipe
Ingredients
For The Dough:
- 3 3/4 cup all-purpose flour
- 1 cup ice water
- 1 teaspoon Salt
- 3 sticks cold butter (cubed)
For The Filling:
- 2 1/2 lbs Beef stew meat
- 3 Tablespoons Flour
- 3 Carrots (chopped)
- 2 White leeks (chopped)
- 1 Large onion (chopped)
- 10 ounces Frozen peas (optional)
- 1 cup Beer
- 2 cups Beef stock
- Salt and pepper (to taste)
- 1/2 teaspoon Ground cloves
- 1/2 teaspoon Ground cinnamon
- 4 Tablespoons Butter
- 1 egg mixed with 1 teaspoon water for egg wash
Instructions
- For the crust, blend salt, butter, and some flour in a food processor until the butter is in tiny bits.
- In a big bowl, mix the rest of the crust ingredients by hand until dough forms. Split into 1/3 and 2/3, chill for 30 minutes.
- While it chills, work on the filling. Dust beef with flour, salt, and pepper. Brown the meat in a Dutch oven, then set aside.
- Heat your oven to 350 degrees. Brown the veggies. Add beer, broth, and beef. Bake for 2 hours.
- Once the sauce thickens, cool the filling, and add peas. Roll out 2/3 of the dough.
- Lay the dough in a cake pan, leaving extra hanging over the edges. Fill the pie.
- Cover with the remaining 1/3 dough, crimp or use egg wash to seal. Brush with
- egg wash, and cut steam holes.
- Bake at 400 degrees for 1 hour until it's golden. Cover if it browns too fast.
Notes
- Choose Good Meat: Good meat makes a great pie. Pick lean cuts and trim extra fat.
- Spice It Up: Use plenty of spices. Medieval Meat Pies love flavorful herbs and spices.
- Double the Fun: Make extra and freeze some. They taste just as good after reheating.
Leave a Reply