For this event I made small raised crust pies based on the various “Dyurse Bake Mete” recipes in “Two Fifteenth Century Cookery Books” taken from Harleian MS 279 and 4016. I pulled the transcription and translation from Cindy Renfrow’s “Take A Thousand Eggs or More” Second Edition Volume 2, Pages 490 and 491.
Recipe used:
3.5 pounds pork butt
4 ounces mushrooms
1 med-large onion
1 parsnip
Pine nuts
Raisins
Garlic
Red wine
Powdre Douce
Salt and Pepper
All ingredients were cut to size, and mixed then refrigerated. After an hour to let the flavors meld and marinate I cooked up a small portion to taste test and adjust seasoning.
I made 2 recipes of the hot water crust. I decided to use the smaller pie dollies for this event so I could keep the extra pies in the cooler until needed. This made eight small pies that were filled, covered, given an egg wash and baked at 350 for 45 minutes, left to cool and refrigerated.
Æduin of Skye 