Get My Head in the Game... Pie!

Traditionally Medieval Game pies look very similar to Pork pies, but with a lot more meat from various game animals and added gelatin. I'm not the biggest fan of gelatin and I also still wanted to include some veggies, so my mum doesn't call me up to tell me off! 

Something else that may be brought up is my edible pie crust; I made a shortcrust pastry that is flakey and delicious. I did look into whether I could do this, but there doesn't seem to be much coherence as to whether all medieval pies and tarts were made using the infamous "coffin" pastry or if it was possible for people to eat the pie crust. As I'm not one to waste food I decided to create a recipe where the pastry could be eaten. I did use a regular sized cake tin to create the shape, as I was too nervous about making a free standing pastry case!

I suppose this might be a recipe for the more well off merchant or lesser knight. Either way, the final product was pretty spectacular and who knows, maybe I should apply for the Great British Bake Off! I just won't be able to make anything from a recipe post 1940s!

Game Pie Recipe

I followed this recipe to make a basic shortcrust pastry.

Ingredients

• 400g mixed game meat
• 2 carrots
• 2 parsnips
• 1 onion
• 6 springs of thyme
• 8 sage leaves
• 4 tbsp of flour
• 500ml goodly stock (ideally vegetable or beef)
• 2 tbsp powder douce
• 60g currants
• 8 dates
• 3 tbsp butter
• 1 tsp salt
• 1/2 tsp pepper

Gravy

1. Dice the onion.
2. Add 1tbsp of butter to a pan and set over a low heat, add the onion and let it sit in the butter till browning slightly. Stir every minute or so, in order to keep the onion browning but not letting it burn. 
3. Take 3 sprigs of thyme, pull the leaves off and add them to the onions. Chop up 4 sage leaves and add them to the onions. Add 1 tsp of salt and 1/2 tsp of pepper.
4. Add 3 tbsp of flour, stir through the mixture thoroughly and cook for a minute. 
5. Slowly add the stock, stirring throughout. Keeping the temperature low, let the mixture simmer, until reduced by half. It may look quite thick, but you want this so it doesn't ruin your pastry or leak out.

Meat and Veg

1. Chop up 2 carrots, 2 parsnips and 8 dates. Place them in a bowl with the the currants.
2. Add the 2bsp powder douce to the bowl and mix.
3. Chop up the game meat into bite sized chunks, sprinkle salt and pepper on them.
4. Heat a frying pan over a high heat with 2tbsp of butter, then add the meat and let it brown, before turning the meat over to brown on the other side.
5. Remove the meat from the pan, and add the vegetables to the pan. Chop up the remaining sage and thyme leaves, and add them to the pan. Cook the vegetables for five minutes.
6. Add the meat and gravy to the pan, stir through, then remove from the heat. Leave to cool.

Pie 

1. Preheat your oven to 200C (180C fan).
2. Grease the cake tin thoroughly.
3. Roll out your dough and ensure there's enough to fill a cake tin. The final product also requires a pastry lid and decorations if you really want to impress your lord and lady!
4. Add the pastry to the tin, cutting off the edge and pressing the pastry down. If any parts tear, feel free to do a patch job. 
5. Line with grease proof paper to cover the bottom and sides, pour in baking beans (you can use kidney beans or pennies apparently, if you don't have baking beans). Cook in the oven for ten minutes.
6. Remove the parchment and beans, add the meat, veg, gravy mix from earlier. Make sure that it's cooled enough so it doesn't melt your pastry. Created a lid for the top and press down the edges with a fork.
7. Make leaves and roses from any remaining bits of pastry you have. Stick them to the top by whisking an egg and brushing that over the pastry lid. 
8. Place back in the oven for fifteen minutes. 
9. Remove from the tin by placing it on an upturned jar and carefully pulling the tin down. Slip a knife between the bottom of the pie and the cake tin base, and gently push onto a plate. 
10. Marvel at your incredible pie!