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Renaissance Game pie
A medieval inspired game pie with grapes and raisins, perfect for a medieval feast or a dinner party.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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500
grams
game meat in small dices
or alternatively beef
-
1
tablespoon
Butter for frying
-
100
grams
grapes roughly chopped
-
100
grams
raisins
-
1/2
teaspoon
salt
-
1
onion small
peeled and diced
-
1/2
teaspoon
thyme fresh or dry
-
1/2
teaspoon
basil fresh or dry
-
nutmeg to taste
-
1
batch
Short crust
see the recipe notes
-
1
batch
pie crust for meat pies
see the recipe notes
-
1
egg
for brushing the lid with
The filling
-
We start by preparing the meat by frying in a pan with spices. (using a technique that is called "indpassering" in danish)
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So, add all the spices to the meat (you can use many more if you want).
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Melt the butter in a pot, add the onion and meat and brown it.
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Mix the raisins and grapes together
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Roll out the base crust and place it in a cake tin with a loose bottom. Let it hang over the edges for now.
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Put in half the grape and raisin mix.
Assembling and baking
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Roll out the shortcrust (it don't have to be all that thin) and cut out a circle that fits the size of your tin and place it over the filling.
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Add the meat mix and cover it with the rest of the grapes/raisins
-
Fold over the base crust over, so there is an overlap. You can now decorate the top of the lid with pretty shapes of shortcrust if you feel creative.
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Brush the lid and the edges with a mixed egg.
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Bake at 200 C (375 F) for about 35-45 minutes until the crust is golden brown.
You need a batch of short crust for the lid and a batch of pie crust fro the rest of the pie crurst.