Medieval Meat Pie
Transport your taste buds back in time with this Medieval Meat Pie, a rustic and hearty dish inspired by old-world cooking traditions. Encased in a buttery, flaky pastry, this savory pie is brimming with a rich filling of tender stewing beef, ground pork, and aromatic vegetables like onion, carrot, and garlic. What sets this recipe apart are its warming spices—cinnamon and allspice—that add a hint of medieval charm to the deeply savory flavors. A touch of fresh parsley and dried thyme rounds out the seasoning, while a simmer in chicken broth ensures every bite is delightfully juicy. Perfectly golden after a simple egg wash, this meat pie is ideal for family dinners or themed gatherings. Serve it warm, and let its enticing aroma and hearty flavors take center stage.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 200 grams Unsalted butter
- 120 milliliters Cold water
- 1 teaspoons Salt
- 300 grams Stewing beef
- 200 grams Ground pork
- 1 medium Yellow onion, finely chopped
- 1 medium Carrot, finely diced
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoons Dried thyme
- 0.5 teaspoons Ground black pepper
- 0.25 teaspoons Ground cinnamon
- 0.25 teaspoons Ground allspice
- 200 milliliters Chicken broth
- 1 Egg, beaten
Instructions
In a large bowl, prepare the pastry crust by mixing the flour and salt. Cut the butter into small cubes and work it into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, preheat your oven to 375°F (190°C) and prepare the filling. Heat a large skillet over medium heat and brown the stewing beef and ground pork until fully cooked. Drain any excess fat.
Add the onion, carrot, and garlic to the skillet. Cook until the vegetables are softened, about 5 minutes.
Stir in the parsley, thyme, black pepper, cinnamon, and allspice, ensuring the spices are evenly distributed.
Pour in the chicken broth and simmer the mixture for 10-15 minutes, allowing it to thicken slightly. Remove from heat and set aside to cool slightly.
Divide the chilled dough into two portions, one slightly larger than the other. Roll out the larger portion on a floured surface and use it to line the bottom and sides of a 9-inch pie dish.
Spoon the meat and vegetable filling into the pastry-lined dish, spreading it evenly.
Roll out the smaller portion of dough and place it over the filling as a lid. Trim any excess dough and crimp the edges to seal.
Cut a few small slits on the top crust to allow steam to escape. Brush the crust with the beaten egg for a golden finish.
Bake the pie in the preheated oven for 40-50 minutes, or until the crust is golden-brown and the filling is bubbling.
Remove from the oven and let the pie cool for 10 minutes before serving. Enjoy your Medieval Meat Pie!
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 473 mg | 21% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.7 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 434 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
