Ingredients
1
pound
shortcrust pastry
1
large
egg white, beaten until liquid
1
pound
chicken breats, skinned and boned
1
Pigeon, or wild duck and/or
1
rabbit, or Saddle of hare, not stewing meat
1
salt, to taste
1
black pepper, to taste
1
pound
beef, minced
2
tablespoons
suet, shredded
3
large
eggs, hard boiled
1/4
teaspoon
cinnamon, ground
1/4
teaspoon
mace, ground
1
pinch
cloves, ground
1
ounce
dates, stoned cooking, chopped
1
ounce
currants
2
ounce
prunes, stoned, soaked and drained
1/2
cup
beef stock
1
tablespoon
rice flour, or cornflour
Directions:
No Christmas feast in medieval times was complete without a 'grete pye'. In some recipes, it could contain many varied meats, but quite
often only two or three different kinds were suggested; change the meats suggested here if you wish.
Use just over half the pastry to line a 23-cm/9-inch pie plate. Brush the inside with some of the egg white. Skin the pieces of breast and other meat if necessary and parboil them gently in salted water for 10-15 minutes. Drain and leave to cool.
Mix together in a bowl the minced beef, suet, salt and pepper to taste, the egg yolks and half the spice mixture. Add the rest of the spices to the dried fruit in another bowl.
Slice the parboiled meat. Pre-heat the oven to 220C/425F/Gas Mark 7. Add 1 or 2 tablespoons of the beef stock to the rice flour or cornflour in a small saucepan and cream them together; then add the remaining stock and stir over gentle heat until slightly thickened. Keep aside.
Cover the bottom of the pastry case with half the mince mixture. Arrange the sliced meat in a flat layer on top. Scatter the chopped spiced
fruit over it and cover with the remaining mince. Pour the thickened stock over the lot.
Roll out the remaining pastry into a round to make a lid for the pie. Brush the rim of the case with a little more egg white and cover with the lid. Press the edges to seal, and make escape slits for steam. Decorate with the pastry trimmings and glaze with egg white.
Bake for 15 minutes, then reduce the heat to 160C/325F/Gas Mark 3 and bake for 45-50 minutes longer.
Serves 6 to 8.
Grete pyes. Take faire yonge beef, And suet of a fatte beste, or
of Motton, and hak all this on a borde small; and caste therto pouder
of peper and salt; and whan it is small hewen, put hit in a bolle.
And medle hem well; then make a faire large Cofyn, and couche som of
this stuffur in. Then take capons, Hennes, Mallardes, Connynges, and
parboile hem clene; take wodekokkes, teles, grete briddes, and plom
hem in a boiling pot; And then couche al this fowle in the Coffyn,
And put in euerych of hem a quantite of pouder of peper and salt.
Then take mary, harde yolkes of egges, Dates cutte in ij peces,
reisons of coraunce, prunes, hole clowes, hole maces, Canell and
saffron. But first, whan thoug hast cowched all thi foule, ley the
remenaunt of thyne other stuffur of beef a-bought hem, as thou
thenkest goode; and then strawe on hem this: dates, mary, and
reysons, &c. And then close thi Coffyn with a lydde of the same
paast, And putte hit in the oven, And late hit bake ynough; but be
ware, or thou close hit, that there come no saffron nygh the brinkes
there-of, for then hit wol neuer close.
Some extra information about this recipe provided by Alex Wollangk
This probably came from a book titled _A Fifteenth Century
Cookry Boke_ ((c) 1962 compiled by John L. Anderson and published by
Charles Scribner's Sons, NY NY) which in turn was taken from one of the
following manuscripts: Harleian MSS 279 (about 1430 A.D.) or 4010 (about
1450 A.D.), in the British Museum, or Ashmole MS 1429, Laud MS 553 or Douce
MS 55 (about 1450 A.D.), in the Bodleian Library.
How To make A Grete Pye's Videos
Old Fashioned Mincemeat Pie ~ Homemade Mincemeat Pie Recipe ~ Piesgiving ~ Noreen's Kitchen
See how I made the Mincemeat pie filling in this video:
Today we are sharing an old fashioned mincemeat pie! This pie is literally a year in the making! I made a vegetarian mincemeat a year ago for a holiday video. It has been doing it's thing in the back of my fridge for that long. It has aged to perfection and is ready to fill this traditional holiday pie with it's spicy, warm goodness and make us all happy that the holidays are very close!
Mincemeat developed as a way of preserving meat without salting or smoking over 500 years ago in the British Isles, where mince pies are still considered an essential accompaniment to holiday dinners. This pie hearkens back to the medieval traditions of spiced meat dishes. Mincemeat pies are a staple on nearly every holiday table in Great Britain to this day.
Mincemeat pie actually began as a main course dish with with more meat than fruit (a mixture of meat, suet, dried fruits, and spices). As fruits and spices became more plentiful in the 17th century, the spiciness of the pies increased accordingly.
Mince meat pie was born out of practicality and religiosity. During the Medieval era, cooks discovered, that sugar was a powerful preservative for meat When the Crusaders brought home Eastern spices, cooks added three of their new found discoveries to their mince meat—nutmeg, clove, and cinnamon – to represent the Three Wise Men. Then the crust of the pie was made oblong to symbolize a manger, with room for a pastry baby Jesus. Thirteen ingredients were used for Jesus and his apostles. In a way the pie was used as a Sunday School or Bible lesson to help teach children their catechism, but to also help adults remember their holy scriptures. You see, during this time Christianity was outlawed and had to be practiced in secret. This was one way for Medieval peoples to preserve their faith.
Mince meat pie was given many names including “shred pie,” “mutton pie,” and “Christmas pye,” and was much loved in England. But the Puritans brought a stop to the fun – upon gaining power in the mid-17th century, they abolished Christmas and censured mince meat pie along with other “idolatries” of Catholicism. And what’s worse, colonial America did the same – for 22 years in Massachusetts it was always winter and never Christmas. The pie’s sullied reputation stuck, and even in 1733 a writer still lamented that Puritans “inveigh[ed] against Christmas Pye, as an Invention of the Scarlet Whore of Babylon…the Devil and all his Works.”
In the 1800s, the Puritains, regained power over England and mince meat pie came back in force and became popularized once again. A 92-pound pie was given to President Taft in 1909, delivered in an oak case. It took on a few superstitions during its height, particularly for causing strange nightmares and evil yearnings. Factories churned out meatless mince meat in America, strengthening its popularity through wars and ration cards.
Mincemeat pie has seen ebbs and flows in it's popularity for many a year. This pie was easy to make. You can use your homemade mincemeat or you can use store bought. I promise this version is delicious.
I hope you are inspired to give this mincemeat pie a try and carry on an age old tradition that is a throw back to Medieval Times and I hope you love it!
Happy Eating!
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Rick Stein’s Creamy Fish Pie Perfect For A Friday Feast | This Morning
Rick Stein is back in the kitchen with a perfect Friday feast, his creamy and comforting fish pie. Taken from his new ‘Simple Supper’s’ cookbook, this spin on the classic dish is filled with haddock and prawns and topped with flaky puff pastry - sure to be your family’s new favourite.
Broadcast on 27/10/2023
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Victorian Mincemeat With Actual Meat
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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera:
Sigma 24-70mm f/2.8 Lens:
Beef Suet:
Vegetarian Suet:
Currants:
Candied Peel:
Ground Mace:
LINKS TO SOURCES**
Modern Cookery for Private Families by Eliza Acton:
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose | @KetchupwithMaxandJose
MUSIC
Thank you to Karl Wohlwend for recording and granting me use of the Christmas Guitar music in this video.
PHOTO
Silent Film Title Card by Farrin N. Abbott, CopyCatFilms:
#tastinghistory #mincepies #christmas
Paul Bakes an AMAZING Corned Beef Pie | Paul Hollywood's Pies & Puds Episode 1 The FULL Episode
#paulhollywood #EasyBakes
Watch the FULL episode here of Paul's Pies and Puds Series 1 Episode 1 while he bakes simple, but hearty foods including a delicious, Apple strudel, Corned Beef Pie and a school classic Gypsy Tart.
Welcome to the only official Paul Hollywood YouTube channel. Home to weekly baking videos and some of the best moments from Paul's TV shows. For more info on Paul and more recipes, head to Paul's Website:
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How to Make Fruit Crumble | Three Ways | Jamie Oliver
Let’s get ready to Crumble! If you don’t know what a crumble is, then today is your lucky day, as Jamie shows us three fantastic ones. They’re a fruity dessert with crispy, crunchy, buttery topping, perfect to serve with cream, ice cream or delicious homemade custard! Jamie also shows us how to take these crumbles up a level, starting with the classic Apple Crumble, and then two variations with different toppings on a berry option and stone fruit one too. Welcome to the world of the crumble everyone.
Links from the video:
Vanilla Bean Custard | Jamie Oliver - AD
For the recipe and more visit:
Apple -
Frozen fruit & almond crumble -
Roasted stone fruit crumble -
Vanilla Custard -
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For more nutrition info, click here:
x
My Award Winning Fish Pie Recipe
This is how to make my Fish Pie with Cheesy Mash. This Fish Pie recipe has been handed down through generations.
Nothing beats a creamy fish pie for some hearty comfort food. Its soo good it was my winning dish when cooking on stage at Big Feastival!
Full recipe for the fish pie:
Use one of these for the perfect mash:
Ingredients for the Fish Pie:
2 1/2 lbs (1 kg) floury potatoes - such as maris piper, peeled and chopped into large chunks
3 tbsp butter
3 tbsp double heavy cream)
large pinch of salt and pepper
2 1/2 cups (600ml) full fat milk
2 boneless salmon fillets
1-2 boneless cod or haddock fillet
15 king prawns shrimp these can be cooked or raw (make sure they're de-veined)
2 tbsp plain/all-purpose flour OR 2 tbsp cornflour mixed with 2 tbsp cold water for gluten free
1 1/2 cups (150g) packed grated mature cheddar cheese
To serve:
1 tbsp chopped chives
Peas
Sweetcorn
#comfortfood #recipes #pie