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A Grete Pye

 

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.
115

Yield

6

servings

Prep

15

min

Cook

65

min

Ready

90

min

Trans-fat Free, Low Carb
 

Ingredients

1 pound shortcrust pastry
*
1 large egg whites
beaten until liquid
1 pound chicken breasts
skinned and boned
1 x pigeon
or wild duck and/or
*
1 x rabbit
or Saddle of hare, not stewing meat
*
1 x salt
to taste
*
1 x black pepper
to taste
*
1 pound beef
minced
2 tablespoons suet
shredded
*
3 large eggs
hard boiled
¼ teaspoon cinnamon
ground
*
¼ teaspoon mace
ground
*
1 pinch cloves
ground
*
1 ounce dates
stoned cooking, chopped
1 ounce currants
2 ounce prunes
stoned, soaked and drained
½ cup beef stock
prefer veal stock if possible
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 to 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 160℃/325℉/Gas Mark 3 and bake for 45 to 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.

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 41042% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 235mg 78%
Sodium 188mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 96g
Vitamin A 4% Vitamin C 7%
Calcium 4% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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