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.