Pyes de Pares
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Original RecipePyes de Pares (from Harleian MS 279)Pyes de Pares. Take and smyte fayre buttes of Porke, & buttys of Vele, to-gederys, & put it on a fayre potte, & do þer-to Freyssche broþe, & a quantyte of wyne, & lat boyle alle to-gederys tyl yt be y-now; þan take it fro þe fyre, & lat kele a lytelle; þan caste þer-to yolkys of Eyroun, & pouder of Gyngere, Sugre, & Salt, & mynced Datys, & Roysonys of Coraunce; þen make fayre past, and cofynnys, & do þer-on; kyuer it, & let bake, & serue forth. Translation: Pies of Paris. Take & cut good pieces of pork, and pieces of veal, together, & put in a good pot, & add fresh broth, & a quantity of wine, & bring to a boil until done; than take it from the fire, & let it cool a little; than add egg yolks, & ginger, sugar, & salt, & minced dates, & currants; then make good pastry, then pie shells, and add; cover the pie, and bake it, and serve. 
Modern RedactionIngredients:
450–675g Roasting Beef
450–675g Roasting Pork
350g Currants
235ml Red Wine
235ml Gode Broth (made without breadcrumbs)
225g Dates, chopped
8 Egg Yolks
1 22cm Pastry case with lid Method:Chop the meat into small pieces then place in a saucepan and cover with the wine and broth (add extra wine and broth if required). Bring to a boil, then reduce the heat and cook over medium heat until meat is heated through. Drain the meat and allow to cool slightly (reserve some of the liquid). Add the remaining ingredients to the meat and mix thoroughly. Add enough of the reserved liquid to thoroughly moisten the meat then place the mixture in the pastry case and add a lid. Create slashes in this for the steam to escape, or prick all over with a fork. Place in an oven pre-heated to 190°C and bake for 45 minutes, or until the pastry is a golden brown. |
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