SC - OT-OOP-Bye!

[Marisa Herzog]

>pouch type meat pies, not as in selling slices of a meat pie. That would
be a little difficult to walk around a medieval fair with.
>
>Thanks! And I hope my questions aren't too frequently asked.
>
>Celadon

Well, at the risk of losing all of my credibility on this list (and
perhaps my lofty perch as a stained glass window) my absolute favorite
meat pie is out of *gasp* Fabulous Feasts.  The Galantine Pie with
Galangale Sauce is just delicious hot or cold (even better the second or
third day), and I imagine would do quite well done up as a pocket type
pie rather than an open dish type pie.  As the thickener is a vinegar and
stock with bread crumbs (which I find works much better if you make it
separately in a saucepan and then pour it over the pie mixture) I think
it would hold together quite well.  (Put all of your [non-pastry] pie
ingredients in a bowl, make the sauce, pour it over the other
ingredients, mix well, and it has already set up pretty well).  

Good Luck!

Mistress Christianna MacGrain, OP, Meridies

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