A wonderfully succulent medieval pie that is a perfect introduction of medieval cooking to modern dinners. The pie is made in a casing of my pie crust with a shortcrust lid. The filling is minced pork with fried chicken pieces and fruits dotted throughout.
The original recipe is “Postej med svinekød og høns” based on a recipe from “Forme of Cury” 1390. I have based my version of the recipe in “Middelaldermad” by Bi Skaarup & Henrik Jacobsen p. 105. I have made my own modifications based on preferences of the people present.
Find a recipe for Powder douce @ 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.
Pork and chicken pie
The pork filling
- 500 grams pork minced
- 100 milliliters wheat flour mixed with salt and peber
- 2 1/2 teaspoons powder douce see recipe notes
- 10 prunes diced or 1 apple, diced
- 50 grams raisin
- 1 teaspoon sugar
- 1 egg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon safran
- 2 chicken breasts
- 2 teaspoons cooking oil
- 1 portion Short crust
- 1 portion pie crust
- 1 egg brushing the dough to make it shine
Add the safran to 1 tablespoon of boiling water to soak for 2-3 minutes.
Mix egg, raisin, spices and the minced pork together in a bowl. Remember to add the safran.
Core and dice the apple and add it to the pork mixture
You want the consistency like meat ball mixture. You might need to add a little bit of flour
Slice the chicken into bite size pieces. Coat them with the flour mix.
Brown them quickly in some oil and perhaps a bit of Powder douce.
Assemble and bake the pie
Grease cake tin with a removable bottom .
Roll out the pie crust and cover the cake tin in it so it fits over the inside. Let the exeses dough hang over the edges for now.
Add half the pork mixture to the tin and spread it out over the bottom.
Add the browned chicken pieces so it covers up the pork.
Layer the rest of the pork mixture over the top of the chicken.
Roll out a lid of shortcrust to the tin.
Fold over the edges of the pie crust so folds over the edges of the short crust.
Decorate the pie if you like with bits of short crust. Brush with a mixed egg.
Bake at 225 C for about 35 min until golden. Serve hot or warm.
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.
Source: “Forme of Cury” 1390. As found in middelaldermad af Bi Skaarup & Henrik Jacobsen