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Medieval Meat Pie Recipe

Medieval Meat Pie Recipe

A hearty medieval-style meat pie made with beef and pork, warming spices, and a little dried fruit for that classic sweet-and-savory flavor. I bake it in a sturdy hot water crust that holds up beautifully and slices clean.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
30 minutes
Total Time 2 hours 25 minutes
Servings: 4 People
Course: Main Dish
Cuisine: Historical Cooking, Medieval European
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Hot Water Crust
  • 2 1/2 cups all-purpose flour plus extra for dusting
  • 1 tsp salt
  • 1/2 cup unsalted butter cold cubed
  • 1/3 cup lard or use butter
  • 1/2 cup hot water very hot not boiling
Filling
  • 1 lb beef stew meat diced small
  • 1/2 lb pork diced small
  • 1 tbsp butter for browning
  • 1 small onion finely chopped
  • 1/2 cup beef broth plus extra if needed
  • 2 tbsp red wi*e vinegar optional but recommended
  • 1/2 cup prunes chopped
  • 1/4 cup raisins optional
  • 1 tsp ground ginger
  • 1/4 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 1 1/2 tsp salt
  • 3 hard-boiled egg yolks mashed
For Finishing
  • 1 egg for egg wash
  • 1 tbsp water for egg wash

Equipment

  • 1 Large mixing bowl For dough
  • 1 Small saucepan To melt fat + heat water
  • 1 Wooden spoon Dough mixing
  • 1 Rolling pin For crust
  • 1 Cutting board
  • 1 Sharp knife For chopping + vents
  • 1 Large skillet For browning meat
  • 1 9-inch pie dish Deep dish is best
  • 1 Baking sheet Put under pie dish
  • 1 Pastry brush Egg wash
  • 1 Fork Crimping edges

Method
 

Step 1:
  1. In a large bowl, mix the flour and salt for the crust.
    Medieval Meat Pie Recipe
Step 2:
  1. In a small saucepan, heat the butter, lard, and hot water until melted. Pour it into the flour and stir quickly with a spoon until a dough forms.
    Medieval Meat Pie Recipe
Step 3:
  1. Knead the dough lightly for about 1 minute until smooth. Wrap it and let it rest for 30 minutes.
    Medieval Meat Pie Recipe
Step 4:
  1. Melt 1 tablespoon butter in a skillet over medium-high heat. Brown the beef and pork for about 5–6 minutes until cooked through.
    Medieval Meat Pie Recipe
Step 5:
  1. Remove the meat from the heat and stir in the onion, prunes, raisins (if using), mashed egg yolks, ginger, cinnamon, pepper, and salt.
    Medieval Meat Pie Recipe
Step 6:
  1. Pour in the broth and vinegar. The filling should look moist and slightly wet, not dry.
    Medieval Meat Pie Recipe
Step 7:
  1. Preheat the oven to 400°F. Place a baking sheet in the oven or keep it ready.
    Medieval Meat Pie Recipe
Step 8:
  1. Roll out about 2/3 of the dough and line a 9-inch pie dish, letting the edges hang slightly over the rim.
    Medieval Meat Pie Recipe
Step 9:
  1. Spoon the filling into the crust. If it looks dry, add 1–2 tablespoons extra broth.
    Medieval Meat Pie Recipe
Step 10:
  1. Roll out the remaining dough and place it over the top. Seal and crimp the edges. Cut 3–4 small vents in the top.
    Medieval Meat Pie Recipe
Step 11:
  1. Whisk the egg with 1 tablespoon water and brush it over the crust.
    Medieval Meat Pie Recipe
Step 12:
  1. Bake at 400°F for 20 minutes. Reduce heat to 350°F and bake for 45–50 minutes, until golden brown and bubbling.
    Medieval Meat Pie Recipe
Step 13:
  1. Let the pie rest for 15 minutes before slicing so the filling sets nicely.
    Medieval Meat Pie Recipe

Notes

  • If you want it more “Tudor-style,” add a few chopped dates or currants.
  • If you want it more savory, skip the raisins and only use prunes.
  • Don’t overbake it, because the filling can dry out. If your meat seems lean, add an extra splash of broth before sealing the pie.
  • This pie tastes even better the next day after the flavors settle.