Kyllinge- og svinepostej
My sister visited my parents’ summer house this week with her new baby and I of course had to come as well. On Tuesday a lot of the family came to visit so we were eight grownups for dinner and a three weeks old baby (who is adorable). I offered to cook for everyone because hey test subjects!
I had had my eyes on trying out more postej1 recipes. After looking in my recipes books and my time frame I set my eyes on a pork and chicken postej2, which is a 1300’s recipe. I also decided to make my game pie as it uses the same crust doughs – and I had made it before and it was good. This time I made it with beef and more grapes which worked really well.
After some poorly timed shopping my aunt and I got to work on the pies – it had gotten really late so I need a bit of help if we were to eat in a timely manner (it still got really late). I had mad the dough for the crusts earlier and she rolled out the dough and fixed the tins. I made all the fillings and assembling the pies – it is her lovely decorations. The family loved it. My father was particularly surprised that it was as good as it was. He had expected really christmasy meat but the spices are rather subtle – though re-heated the flavours stand out more. So it was a great hit
The postej is a wonderfully succulent medieval pie that is a perfect introduction of medieval cooking to modern dinners. The filling is minced pork with fried chicken pieces and fruits dotted throughout.
Find a recipe for Powder douce at medievalcookery.com – I suggest to mix a glass full to have some future medieval recipes. Used in moderation it adds a wonderfully complex taste to dishes.
To make the postej you need can just use an oven proof dish and cover it with shortcrust and add the filling, but seriously where is the fun it that? So as with the game pie I made both a dough for the casing and one for the pie lid.
If you choose to reheat the pie, know that it takes quite some time and that the flavours will intensify.
Let the dough rest for at least an hour in a bag in the fridge. While that rest or you prep the chicken and perhaps have a cup of tea or great the guests. Once the filling is done you can assemble the postej itself. It takes 35-45 minutes in the oven to bake. Remember to serve it with period side dishes and bread. I served it with some cooked spinach and fresh steamed pies.