Medieval Meat Pie

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My version of the Basic meat Pie from I've successfully made this three times.



  1. Broil the meat till very rare, but cooked through.
  2. Cut it into small cubes.
  3. Mix with all other ingredients except the pie shell.
  4. For the broth, just add enough to make the mixture a little wetter.
  5. Put the mixture into the pie shell.
  6. Be sure the shell lid is sealed, and punch some holes in the top with a knife.
  7. Bake at 350°F for 45 minutes to an hour, till the shell is golden brown.
  8. Makes 6 – 8 slices, and can be served any temperature.
  9. It's easiest to cut when cold.