SC - Recipe for good small Pork or chicken pies

[Elizabeth Newton]

- --- Lorix <lorix at trump.net.au> 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.
<snip>
> 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

Well I haven't got that far, yet. but I've been
working on a pork pie recipe from the 2ns vol of
Thous. Eggs:

Harleian MS. 279 -Dyuerse Bake Metis
ij. A-nother manere. Take Fygys, Roysonys, & Porke, &
a lytel brede y-ground y-fere; take hym yppe, & put
Pepir y-now there-to, & Maces, Clowys, & make thin
cofyn, & putte thin comade ther-on.

2. Another manner (tarts  of flesh). Take Figs,
Raisins, & Pork, & a little bread ground together;
take him up, & put Pepper enough thereto, & Maces,
Cloves, & make thine coffin, & put thine mixture
thereon.

I just found some pork cheap enough to try this with;
I'll let you know what happens.

Beatrix


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