The Tudor pies were rectangular in shape, like a manger, and often had a pastry baby Jesu Preheat oven to 350 degrees F (175 degrees C). Mince pie (or mincemeat pie, depending on where you’re from) is an English pie made with mincemeat, which is a mixture of dried fruit, spices, spirits, and sometimes—but not always—beef suet (the hard fat of beef found around the loins or kidneys), beef, or venison (deer meat). December 25, 2019. Gradually add ice water, tossing with a fork until dough forms a ball. My goal was to cook through roughly 3,000 years of English history, and this was the fifth installment, for the Tudor era. They learn how to make classic Tudor recipes like mince pies and assist with the roasting of a Christmas venison. Cut out small circles, Add a very small amount of the filling to the pastry circles. Bake the mini mince pies for 30-35 minutes, until golden. I absolutely love mince pies, but I’m really not a fan of the shop bought ones, they are too big and too sweet for my taste and just all the wrong texture. Fine wine and great recipes are a treat any time! In the Tudor period they contained 13 ingredients to represent Jesus and his 12 apostles and mutton represented the shepherds. During the near 7 years that I lived in England I witnessed the mince pies … There was still a lot of old French being spoken in Tudor times. Cheers to the cook! Evelyn Saenz from Royalton on November 28, 2013: Thanks for the history and interesting recipe. For the broth, just add enough to make the mixture a little wetter. Author: Susanna Duffy. Be sure the shell lid is sealed, and punch some holes in the top with a knife. When making the pie, it is good luck to stir in a clockwise direction. Tudor Cooking with Claire video: Lambswool Wassail; December Tudor Life Magazine - See Claire's article on December Feast Days, which includes Christmas, and Olga Hughes' feature on a Shakespearean Christmas Banquet which includes recipes. Put the mixture into the pie shell. Ancient Recipes Mince Pies Tudor Recipe Midevil Food. Remove the pies from the oven and let them cool for 10 minutes in the pan before removing them to cool completely on a wire rack. Cook for 15 minutes at 425 degrees. A note about SUGAR: Centuries ago mincemeat was far less sweet than it is today. Nancy Tate Hellams from Pendleton, SC on December 16, 2013: Enjoyed learning more about Mince Pie. For some time mince pies were linked to Catholicism. To make Pyes - Pyes of mutton or beif must be fyne mynced and ceasoned wyth pepper and salte, and a lyttle saffron to coloure it, suet or marrow a good quantite, a lyttle vyneger, prumes, greate raysins and dates, take the fattest of the broathe of powdred beyfe, and yf you wyll have paest royall, take butter and yolkes of egges and so tempre the flowre to make the paeste. Last year I made a Christmas Pudding with a recipe from Nigella Christmas cookbook and I made the same this year. Thank you for sharing. In the Medieval and Tudor period the meat of choice for a mince pie was lamb or veal. Add the top circle and pinch the sides together with the top circle with water to close the pie. Lorelei Cohen from Canada on June 26, 2013: You always teach me a thing or two. I don't think I have ever tried it but this old recipe does sound very interesting. I had no idea that mince meat pie was originally made of meats. Ryschewys close and fryez? Christmas Pie by William Henry Hunt (1790-1864). Are these pies hard to make? You should make a wish when eating the first pie of the season and never cut the pie with a knife. The change to a sweet pie is relatively recent, with recipes for Christmas Mince Pies in Victorian and Edwardian cookery books still often including meat. Here's a lovely recipe for a tasty fruit pie called " Ryschewys close and fryez", mince pies fit for the King. often leave out mince pies with brandy or some similar drink for. This is the closest I can get to the video demonstration. Old wine in a new bottle!? Medieval Royal Recipes Tudor Mince Pie. Martha didn't write these recipes, this book is made up of two culinary manuscripts of Tudor-Jacobean (recipes dated about 1580-1625) which she passed down to her granddaughter. Very interesting lens and also well done. Enjoy it! The Ryschewys is the pasta parcel filled with a spiced fruit and nut paste, to "close and fry" tells you what to do with them. They learn how to make classic Tudor recipes like mince pies and assist with the roasting of … Lucy Worsley visits Hampton Court’s kitchens with Food Historian Annie Gray. Dec 27, 2019 - This was a pie that I made as part of a project for my eBook "Cooks and Queens" (www.CooksAndQueens.com). Another little dab of trivia to add to my already growing library of information that may one day come in handy lol. Shapes for pies from T. Hall, The Queen's Royal Cookery (London: 1713). A Pie fit for a King - Recipe from the Royal Kitchens. Over the years, less meat was used until by Georgian times, the mincemeat contained no meat at all - resembling our modern mincemeat. In a large bowl, mix flour and salt; cut in shortening until crumbly. Store the mini mince pies in an air-tight container for up to 2 weeks on the counter. They are really easy to make and are infinitely better than shop bought ones because, not only do they taste better, but they aren’t full of chemicals we don’t know about. Tip out onto a lightly floured surface and fold until the pastry comes together, be … Note the arrangement of mince pies on the salver. Easy Peasy Mini Mince Pies. I recently learned from some British visitors to my bed and breakfast that Minced Meat Pies are considered English and are made tiny. A mince pie based on mutton from Lady Barbara Fleming's manuscript receipt book (1673). Thanks a lot for sharing that... As I have created a lens about Medieval Festivals, so I have added your lens under "Related Lenses"... Wow! Do you make fruit mince pies for Christmas? After the austere eating of Advent (with no meat), the Tudors reveled in feasting on Christmas day, and this included a lot of meat. It’s hard to know exactly when meat stopped being included in the mince pie. Pound the figs in a mortar. I can hardly wait to try this Medieval Minced Meat Pie Recipe. You could make this pie with rich shortcrust pastry in your kitchen today. Sarah Bryson is the author of Mary Boleyn: In a Nutshell. Fold over to form a small pocket like a ravioli pasta packet, Dampen the edges of the pastry with water and close, Gently shallow fry in a light vegetable oil until golden brown - about 2 minutes. When's the feast? Martha Washington's Booke of Cookery and Booke of Sweetmeats, Pinch of saffron dissolved in 1/3 cup water. Then we can seal and fry it. Have a great week. I like the idea. It doesn't even sound like English! Make holes on top of the pies for steam. Lucy Worsley visits Hampton Court’s kitchens with Food Historian Annie Gray. Once upon a time the English mince pie, known as Christmas Pye, was a large dish filled with various meats. The spice mix can be a combination of 1/2 tsp cinnamon powder, 1/4 tsp dry ginger powder, a pinch of nutmeg powder and a pinch of clove powder. Once upon a time the English mince pie, known as Christmas Pye, was a large dish filled with various meats. More pie designs from The Accomplish'd Ladies Delight (London: 1696). This pie has no meat in it (it's a 'mock' mincemeat pie). Add the dates and currants, pound. Traditionally, mince pies were a rectangular savoury pie shaped like a manger from the Christmas story and stuffed with lamb or mutton to represent the shepherds and spices for the Wise Men. Mix with all other ingredients except the pie shell. It's pretty hard to find a copy of Proper Newe Booke of Cokerye (declarynge what maner of meates be beste in season, for al times in the yere, and how they ought to be dressed, and serued at the table, bothe for fleshe dayes, and fyshe dayes,), but a number of the recipes are also in Martha Washington's Booke of Cookery and Booke of Sweetmeats. Food across centuries and across continents- resourceful as always, Susanna! Do you make fruit mince pies for Christmas? But we're going to make little fruit pies.. By late Victorian England, mince pies ceased to contain meat and had all fruit fillings (with suet). Make the pastry and roll out very fine. Mincemeat was originally a mixture of meat, dried fruit and spices. It doesn't use mincemeat mixes or prepared pie crusts. Mincemeat pies, or Christmas pies, are a traditional main course dish dating back to Tudor times. Make sure the bottom of the pie has no holes before filling the pies ¾ of the way with filling. If you liked this recipe, here are some similar dishes you may enjoy! I believe ryschewys was originally quelque chose, so let's make 'something'. :). Or simply omit it if you don’t like it. Blessed by a SquidAngel. Put filling in unbaked pie shell and place pastry … Mince Pies 'Christmas just wouldn’t be Christmas without mince pies! Blessings for another interesting recipe. Bake at 350 F for 45 minutes to an hour, till the shell is golden brown. As Knights returned from the Medieval Crusades with spices, these exotic flavours were gradually added to pies until over the years the meat was fully replaced. I made it for my father for Father's Day (he loves mince pie). Not at all, no need to decipher the language, it's already been done. Directions. Love old recipes, and this looks interesting. These Easy Peasy Mini Mince Pies are much smaller and made with a simple, savoury pastry, which I think perfectly complements the sweetness of the mincemeat. Though it was made with fruits to add sweetness and … Turns out mixing meat and sweet warming ingredients wasn’t such a … It was baked in a large rectangular pie in Medieval and Tudor times, which represented Christ's bed (manger). It's homemade, like ma (or grandma) used to make. Mincemeat pie, also called mince pie, has occupied a prominent place on Britain’s holiday table for centuries and that tradition continues today. Feel free to omit or add any spice. 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