To Make PyesOrigin: British Period: Elizabethan |
Original RecipeTo Make Pyes (from A Propre new booke of Cokery)To make Pyes. Pyes of mutton or beif must be fyne mynced & seasoned with pepper and salte and a lytel saffron to colour it / suet or marrow a good quantitie / a lytell vynegre / pruynes / great reasons / and dates / take the fattest of the broath of powdred beefe. And if you will have paest royall / take butter and yolkes of egges & so to temper the floure to make the paest. 
Modern RedactionIngredients:
675g beef and/or lamb roasting joint (or mutton if you are being completely authentic), cooked and minced into very small pieces Method:Combine the meat, spices, suet (or marrow), vinegar and fruit together in a large bowl. Add just enough broth to thoroughly wet the mixture — as with many meat dishes the final consistency should be a little runny. Line a 22cm pie dish with the Paest Royall and fill with the meat mixture. Add a pastry lid (or you may leave open), pierce the lid, if using, then place the pie in an oven pre-heated to 190°C and bake for about 45 minutes to an hour, until the filling is bubbling and the pastry is a golden brown. |
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