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.