Medieval Meat Pie Recipe
If you want a filling meal with a touch of history, try this Medieval Meat Pie Recipe! These pies have been loved for ages.
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.