The book has some really interesting recipes and I want to try out quite a few of them. The book has some really isterensting recipes from the 1300’s that I have not seen elsewhere.
I use the Danish word postej to describe this dish but in the English medieval literature they are tend to be called “pye”. What we today would call a pie. Sometimes they are also called a Pâté.
A postej is meat, fish or fruit dish that is inside a container of dough, what in the English medieval kitchen would be called a “coffin” of dough. It was baked in the oven or in a postej-oven which is pretty much a Dutch oven. The dough can be edible or inedible as you please. The postejs I have baked so fare are baked with an edible dough – because anything else seems wasteful to me.
Kyllinge- og svinepostej
My sister visited my parents’ summer house this week with her new baby and I of course had to come as well. On Tuesday a lot of the family came to visit so we were eight grownups for dinner and a three weeks old baby (who is adorable). I offered to cook for everyone because hey test subjects!
I had had my eyes on trying out more postej1 recipes. After looking in my recipes books and my time frame I set my eyes on a pork and chicken postej2, which is a 1300’s recipe. I also decided to make my game pie as it uses the same crust doughs – and I had made it before and it was good. This time I made it with beef and more grapes which worked really well.