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.
- Prep Time: 15m
- Cook Time: 45m
- Total Time: 1h
- 500 grams pork, minced
- 1 egg
- 50 grams raisin
- 1 apple, small
- 1 teaspoon sugar
- 1/2 teaspoon ground ginger
- 1/2 gram safran
- 2 1/2 teaspoons Powder douce (see the link above)
- 100 milliliters wheat flour mixed with salt and peber
- 2 Chicken breasts
- 2 teaspoons cooking oil
- 1 Pie crust
- 1 Short crust
- 1 egg for brushing the dough
- Add the safran to 1 teaspoon of boiling water to soak for 2-3 minutes.
- Mix egg, raisin, spices and the minced pork together in a bowl. Remember to add the safran.
- Core and dice the apple and add it to the pork mixture
- You want the consistency like meat ball mixture. You might need to add a little bit of flour
- Slice the chicken into bite size pieces. Coat them with the flour mix.
- Brown them quickly in some oil and perhaps a bit of Powder douce.
Asamble and bake the pie
- Grease cake tin with a removable bottom .
- Roll out the pie crust and cover the cake tin in it so it fits over the inside. Let the exeses dough hang over the edges for now.
- Add half the pork mixture to the tin and spread it out over the bottom.
- Add the browned chicken pieces so it covers up the pork.
- Layer the rest of the pork mixture over the top of the chicken.
- Roll out a lid of shortcrust to the tin.
- Fold over the edges of the pie crust so folds over the edges of the short crust.
- Decorate the pie if you like with bits of short crust. Brush with a mixed egg.
- Bake at 225 C for about 35 min until golden. Serve hot or warm.