SC - A Soup for the Qan

[Elaine Koogler]

I think that the absolute best pork pie is the Pies of Paris recipe...which, of
course, I don't have down here with me at the moment.  We have made these and taken
them to Pennsic, and they are wonderful.  I'll find the recipe upstairs and send it
out next time I log in if you still need it!

Kiri

Lorix wrote:

> Good Fortune the List,
>
> I am in the middle of preparing for a feast & am about to make some small pies
> or pasties for the lunches.  I have a tried & true recipe for beef pies that
> goes down well, but I am also looking at making pork & chicken pies as well.  I
> have egg-based quiche type recipes, but I am looking for something more meatier.
>
> The event has an heraldic theme, so I have had some pottery stamps made up with
> different animals (& other stuff) so that I can stamp each of the pies with the
> appropriate animal . . .
>
> Anyway, I was just looking for recommendations of period recipes using chicken
> or pork in pies (along with mixed fruit, cheese or anything else ;-) that you
> might have made & where your feasters have scoffed the lot (my definition of
> what constitutes popular & good).
>
> Thanks, in anticipation,
> Lorix
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