Name: Shakespearean Meat Pies Recipe
Total time: 195 min
Yield: 2
Cuisine: British

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Professor ken albala shares his take on funeral baked meats, elizabethan era meat pies from shakespeare's hamlet. 

How to make Shakespearean Meat Pies Recipe

Tori Avey

Crawler

British

<p>Professor ken albala shares his take on funeral baked meats, elizabethan era meat pies from shakespeare's hamlet. </p>

Non Vegetarian

Pastry flour

Large Egg Yolks

Water

Butter

Veal shoulder meat

Suet

Dried Currants

Dates

Mace

Cinnamon

Ginger

Cloves

Salt

Pepper

Crushed saffron

In a large pot, cover the veal with cold water. Cover pot with a lid and simmer until tender, about 1 hours.

step 1

Drain and allow the veal to cool. Then chop it finely with the chopped suet or beef fat. Note that suet will produce a better texture result; beef fat will make for a greasier pie, but it is easier to locate than suet so we add it here as an alternative. Add in currants, chopped dates, sugar and spices. Set aside.

step 2

Preheat oven to 350 degrees f. To make crust, first melt the butter in 1 cup of water. Heat just until the butter is melted, do not boil.

step 3

In a large mixing bowl, make a well in the center of the 4 cups of flour. Mix in water/melted butter mixture until well combined. Let sit until it reaches room temperature. Mix in egg yolks. The dough should come together as a ball.

step 4

Allow dough to rest for 10 minutes, then divide into 4 equal portions.

step 5

On a floured surface roll the dough to 1/16 inch thickness, then cut out 24 4-inch circles. Roll out remaining dough and cut into 24 3-inch circles.

step 6

Place the larger dough circles into the bottoms of a greased muffin tin, then spoon in 2 tbsp of filling.

step 7

Top with the smaller dough circles, pressing down to make sure that there are no air pockets between the dough and the filling. Use a fork to crimp the top and bottom edges together.

step 8

Make a vent in the top by cutting a small x in the center.

step 9

Place muffin tins on a baking sheet, then bake for 1 hour rotating the pan halfway through, till golden brown and baked through.

step 10

If you open the oven and see that fat is draining from the pies onto the baking sheet, don't worry, this is likely to happen (especially when using beef fat in place of suet) and will not ruin the pies.

step 11

Serve warm or at room temperature (we preferred them warm). They are similar to sweet mince pies. Note they tend to get greasy after sitting for prolonged periods of time; keep pies separated by layers of parchment or wax paper when storing.

step 12