This medieval pork pie is nothing like the savory modern meat pies with which you may be familiar.
This is a sweet meat pie, flavored with honey and ginger. If you enjoy pork served with sweet barbecue sauce, this is the dish for you. 1½ pounds ground pork ½ teaspoon salt 4 egg yolks 2 teaspoons ground ginger ¼ teaspoon ground black pepper ⅓ cup honey ½ cup dried currants ½ cup chopped dates 1 batch Medieval Pastry Dough or dough for a double-crust 9-inch pie, unbaked Preheat the oven to 375°F. Brown the pork in a skillet over medium heat. Let cool slightly, and mix well with the salt, egg yolks, spices, honey, and fruits. (The filling should be very moist.) Place the mixture in the pie shell and add the lid. Fold the top dough under the edge of the bottom crust and pinch the edges shut. Cut decorative steam holes in the toput decorative steam holes in the top of the pastry, and bake for 45 minutes to 1 hour, or until golden brown.
The modern pork pie is dense and savory. Drizzled with barbecue sauce, hot sauce, or ketchup, it is rendered utterly delicious. If, against all odds, you end up with leftovers, this pie is wonderful for a quick, cold breakfast straight from the fridge. 1 onion, diced 1½ pounds ground pork 1 sleeve of Ritz crackers, about 1½ to 2 cups crushed 1 tablespoon poultry seasoning ½ teaspoon ground cumin Pinch each of salt and ground black pepper ⅓ cup spicy barbecue sauce, plus additional for serving 2 apples, cored, peeled, and thinly sliced 1 cup grated cheddar cheese 1 batch Medieval Pastry Dough or dough for a double-crust 9-inch pie, unbaked Hot sauce and ketchup, for serving Preheat the oven to 375°F. Lightly brown the onion in a pan over medium heat. Place it, along with the pork, crackers, poultry seasoning, cumin, and salt and pepper, in a bowl and mix thoroughly. Pour the filling into the pie shell, spreading it out evenly. Brush the sauce over the pork mixture. Arrange a layer of sliced apples over the top of the sauce, then sprinkle the cheese over the top of the apples. Cover with the second piece of dough. Fold the top dough under the edge of the bottom crust and pinch the edges shut. Cut decorative steam holes in the top of the pastry and bake for 45 minutes to 1 hour, to 1 hour, or until golden brown. Serve with the option of BBQ sauce, hot sauce, or ketchup.
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