Chatwetty's-Traditional Meat Pie
Aug 24, 2011
This traditional meat pie is a 15th-century recipe, not Mrs. Lovett's.
- Servings
- Serves 8
- Course
- Entree
Ingredients
- 1 lb. pork or veal cubed
- 1 cup water
- Pastry for 8-inch double pie crust
- 6 tablespoons chopped dates
- 6 tablespoons currants
- 2 teaspoons salt
- 5 saffron threads
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- 1 teaspoon ground mace
- 1 teaspoon ground cloves
- 1 cup red wine
- 1 tablespoon wine vinegar
- 10 egg yolks
Instructions
-
In saucepan, simmer meat in water 20 minutes. Drain.
-
Line 8-inch square baking dish with pastry.
-
In medium-sized bowl, combine meat, dates and currants. Place meat mixture into pastry-lined dish.
-
In same bowl, combine salt, saffron, ginger, pepper, mace, cloves, wine, vinegar and 9 egg yolks, reserving 1 yolk.
-
Pour mixture over the meat.
-
Cover with top crust, crimp well, make triangular cuts in center and fold tips back.
-
Beat reserved yolk and brush on crust. Bake at 375°F until crust is browned and meat is heated through, 25 to 30 minutes.