[Sca-cooks] Favorite insides for hand held pies

[Debra Hense/Kateryn de Develyn]

I've adapted the following medieval recipe to hand-held pie/empanada successfully:

Pork Pie 
Platina. On Right Pleasure and Good Health 
 
1 & 1/2 lbs pork tenderloin – chopped into bite-sized (1/4 inch cubed) pieces
upper and lower pie crust for 9 inch pie shell (or rolled out dough for empanada/hand-held pies)
1/ 2 stick butter                              
1 teaspoon salt
1 /4 teaspoon ground sage                          
1 /4 teaspoon ground nutmeg
1 /4 teaspoon ground thyme                       
1 /4  teaspoon fround mace
2 egg yolks

NOTE: Adjust spices to taste for best results.
 
Take 1 /2 of the pork and mix with 1 /2 teaspoon of salt, one egg yolk and the green herbs.  Spread over bottom of pie.  Take the remaining pork and mix in the remaining salt, egg yolk and the red spices.  Add to pie.  Dice the butter and place over top.  Add top crust.  Cut venting slits.  Bake at 375F for 20 minutes.  Then at 350F for 20 minutes.  Cut back on the amount of time to bake if making a hand-held pie (30 minutes) or small empanada (20-25 minutes).

Good hot or cold.