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I thought about making them for Purg, but sanity prevailed.
This week's Resolution Recipe: Another preparation. (Meat/herb pies.)
200 g pork belly
300 g beef eye round
50 g garlic
125 g onion
1 bunch scallions
4 g each rosemary and marjoram
salt & pepper
pie dough
rapeseed (Canola) oil
Mince everything and mix together. Roll out dough very thin; cut into 3 1/2-4" circles. Fill half of each circle with a few spoonfuls of filling, moisten the dough, and crimp in half.
Heat oil in a skillet to very hot. Add pies and pan-fry to deep color, flip, fry, drain.
I elected to make small pies and fry them (making "in whatever way you like"); a hand pie recipe in Taillevent makes them this way. Frying in rapeseed oil is documented in England to the (13th?) century. [I don't have the documentation to hand. Pie.]
Since the recipe is a bit ambiguous in its construction, I chose to interpret it as "clean sour grapes, or with herbs" and used herbs which were easier to find.
Sources: Anonimo Toscano, Libro della Cocina. Ariane Helou trans, 2013.
What worked: They were very good, even cold after a couple days. The marjoram gave them a nice tang.
I used a modern olive oil dough which stretches easily and fries well. I'd like to try this with a more period hot-water lard crust and then baking, though.
What didn't: This is actually the second time I've made them. The first time I used some lamb proscuitto along with pork belly, and that gave a good game note; I think I'll change this to 1/4 lb lamb meat, 1/3 lb each pork and beef. It also could have used a bit more onion and scallions. (And garlic, but that probably goes without saying.)
Will I make it again? This will probably become a tourney standard, since they can be made ahead of time and stay decent. Hand pies are easy for us to pull out and eat for lunch.
You can make a pie from beef, mutton, and pork, sliced very small with garlic, onion, scallions, clean sour grapes, or with herbs, in whatever way you like. (Anonimo Toscano, late 14th-early 15th c.)
200 g pork belly
300 g beef eye round
50 g garlic
125 g onion
1 bunch scallions
4 g each rosemary and marjoram
salt & pepper
pie dough
rapeseed (Canola) oil
Mince everything and mix together. Roll out dough very thin; cut into 3 1/2-4" circles. Fill half of each circle with a few spoonfuls of filling, moisten the dough, and crimp in half.
Heat oil in a skillet to very hot. Add pies and pan-fry to deep color, flip, fry, drain.
I elected to make small pies and fry them (making "in whatever way you like"); a hand pie recipe in Taillevent makes them this way. Frying in rapeseed oil is documented in England to the (13th?) century. [I don't have the documentation to hand. Pie.]
Since the recipe is a bit ambiguous in its construction, I chose to interpret it as "clean sour grapes, or with herbs" and used herbs which were easier to find.
Sources: Anonimo Toscano, Libro della Cocina. Ariane Helou trans, 2013.
What worked: They were very good, even cold after a couple days. The marjoram gave them a nice tang.
I used a modern olive oil dough which stretches easily and fries well. I'd like to try this with a more period hot-water lard crust and then baking, though.
What didn't: This is actually the second time I've made them. The first time I used some lamb proscuitto along with pork belly, and that gave a good game note; I think I'll change this to 1/4 lb lamb meat, 1/3 lb each pork and beef. It also could have used a bit more onion and scallions. (And garlic, but that probably goes without saying.)
Will I make it again? This will probably become a tourney standard, since they can be made ahead of time and stay decent. Hand pies are easy for us to pull out and eat for lunch.
no subject
i like to make it with herbs *and* sour grapes, when i can get them (a squeeze of lemon juice or roughly chopped lemon pulp when not). the acid cuts the richness of the meat and is delicious esp if the pie is cold / room temp. i also frequently take the liberty of adding garlic.
no subject
I suspect the physics of deep-frying are what kept these from staling quickly. Switching to a baked hot-water lard crust may not give the same benefit. Experiments will reveal.