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recipes:sca:pyes_of_paris

Combine the following:

  • 2 lbs Ground Beef
  • 1 lb Ground Lamb
  • 2 lbs Chopped Onions
  • 2 cups Chopped Turnips
  • 1 head Garlic chopped
  • 2 cups Currants or Raisins
  • 4 Tbsp Herbs de Provence

Fry the mixture in a large pan, it may take two batches. Cook on each side to a light grey. Then chop the mixture with a spatula and add

  • 2 cups red wine

Simmer till all pink goes out of the meat and the raisins start to plump up ~15-20 min. Drain the grease and remove from the frypan into a large bowl.

Add to the large bowl:

  • 1 lb Blue Cheese or Gorgonzola crumbled
  • 1 lb Cheddar Cheese Chopped
  • 3 tsp Salt
  • 3 tsp Fresh Cracked Pepper
  • 4 Large Eggs

Mix well and place in pie crusts. Bake at 350 for 20-25 minutes.

source: John Dillon

Notes: This is my modification of the Pyes of Paris recipe in “Take a Thousand Eggs or More”. I changed the pork to lamb due to dietary restrictions of many people. I added turnip because it is period, a good winter root vegetable, it adds a nice texture to the pies and I like the taste.

This like most period meat pies is fully cooked before it is placed in the crust. This allows you to make the filling ahead of time or even freeze it and then bake the crusts around the filing at the last minute.

recipes/sca/pyes_of_paris.txt · Last modified: 2017/12/19 19:43 by admin