A wonderfully succulent medieval pie that is a perfect introduction of medieval cooking to modern dinners. The pie is made in a casing of my pie crust with a shortcrust lid. The filling is minced pork with fried chicken pieces and fruits dotted throughout.
The original recipe is “Postej med svinekød og høns” based on a recipe from “Forme of Cury” 1390. I have based my version of the recipe in “Middelaldermad” by Bi Skaarup & Henrik Jacobsen p. 105. I have made my own modifications based on preferences of the people present.
Find a recipe for Powder douce @ medievalcookery.com – I suggest to mix a glass full to have some future medieval recipes. Used in moderation it adds a wonderfully complex taste to dishes.
My version of the traditional Scottish soup recipe. Mine is more of a stew than a soup – thickened with barley.
My mom’s version of a goulash stew.
A renaissance game pie, called a “postej” in Danish.
You can make a simpler version by using a casserole dish instead of the base dough and just add a short crust lid to the dish. It should be good, but doesn’t look as impressive. The dish can be made well in advance and be served either hot or warm or at room temp.
Credit: Casing crust: “Postejdej nr. 2” printed in “Historisk Kogebog” af Else-Marie Boyhus but is originally from Haldahl’s cookbook from 1883. The top crust “Mørdej uden sukker” is from “Renæssancemad” by Bi Skaarup. The filling is inspired by recipes from both books.
A simple pizza dough recipe, that seem to work. Baking it on a pizza stone makes for better pizzas if you are just baking one, but I find it hard to get to work if I need more than one pizza baked – and this recipe yields two.