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Pie & postej

Small meat pies

Kødpostejer

For the medieval marked reenactment event that we were a part of this weekend, I was asked to make some lunch for the group. I knew were were about eight adults and a gaggle of children, so I wanted to make something in advance that was easy to eat and would feed a bunch of people. A have wanted to make some kind of hand pie for a while, so this seemed like a good opportunity.

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Puff paste pear pie

As always I was craving sweet this afternoon so I decided to make something sweet after dinner out of the fruit that was sitting around. I had two grumpy pears and a few grumpy apples sitting around as well as some puff pastry in the fridge – which of course meant that I had to do a version of a medieval or early modern pear postej/pie. As fare as I know puff pastry is not really medieval but more of a early modern thing. So lets call it a renaissance pear pie. Yeah that sounds nice. I decided to use a medieval recipe for the filling though. But Denmark was renowned for having old fashioned food tastes, I will call it plausible. Also I really like the taste of powder douce. The renaissance pear pie recipe I was looking at used only ginger and cinnamon though. If I had my postej pastry out of the freezer I would have mead a more medieval pie.

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Pork and chicken meat postej

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. Keep Reading