Medieval Game Pie
A simple medieval meat pie with game meat. The meat is cooked and spiced before it is cased in a pie crust.
Servings Prep Time
1pie 20minutes
Cook Time
1hour
Servings Prep Time
1pie 20minutes
Cook Time
1hour
Ingredients
The Filling
The crust
Instructions
The filling
  1. Brown the roast in olive oil and let it cool down enough to handle.
  2. Rub it in the spices
  3. Bake it in a 140 C hot oven for one hour.
The crust & pie
  1. Boil water and butter together until the butter is melted and take it off the heat. The hot water and fat ensures you have an elastic dough.
  2. Add in the flour and knead until you have a firm dough.
  3. Divide the dough into two pieces and roll it into 1 cm thick plates.
  4. Set the roast on one plate and wrap the other on top. Make a wreath of dough by folding up the exes dough.
  5. Glaze with a beaten egg (optional)
  6. Bake the pie in a 140 C hot oven for one hour.
Recipe Notes

How to make Powder Fort

Source: Based on “Postej af Vildsteeg at berede oc bage” by Bi Skaarup. The original recipe is from Anna Wecket’s cookbook “En artig oc meget nyttig Kogebog…” 1648 (1599)

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