“‘If I could fly, I’d be back at Castle Black eating a pork pie,’ said Sam.” -A Clash of Kings
When we began to make these, we naively thought, “Two meat pies? We’ll surely have leftovers for days!” They were gone within hours. Like many of our modern and medieval comparisons, the resulting dishes were quite different from one another. Here’s the breakdown:
The medieval pork pie is definitely in the sweet category. The amount of eggs in it makes it fluffier than the modern version, and the currants and ginger only add to the sweetness. However, it is a sweetness that really suits the pork. We might leave out an egg or two in the future, just so the meat holds together a bit better.
The modern pork pie is dense, and is very serious about being pork. It could have used a little more salt, but when dipped in either ketchup or BBQ sauce it is rendered delicious. If you do have leftovers, this pie is wonderful for a quick, cold breakfast straight from the fridge.
Bottom line? Modern is savory, medieval is sweet, but both are delicious, and will be a hit with anyone who can get their fork into one.
**NB: The cookbook contains a tweaked version of the Medieval Pie, and a much more dynamic version of the Modern Pie.**
Medieval Pork Pie
A-nother manere. Tak fayre porke y-broylid, & grynd it smal with yolkys of Eyroun; than take Pepir, Gyngere, & grynd it smal, & melle it with-al, & a lytel hony, & floryssche thin cofyns with-ynne & with-owte, & hele hem with thin ledys, & late hem bake, & serue forth. - Two Fifteenth-Century Cookery-Books
Our changes: Instead of boiling down our own pork roast and grinding it up, we used pre-ground pork. Much easier! ALSO! This makes a great pairing with the Cream Swans, because you will be able to use the egg yolks for this, and the whites for that. Win!
- 1 9″ pie shell with lid
- 1 1/2 lb. ground pork
- 1/2 tsp. salt
- 6 egg yolks
- 2 tsp. ginger
- 1/4 tsp. pepper
- 1/3 cup honey
- 1/2 cup currants
- 1/2 cup chopped dates
Brown the pork over medium heat. Let cool slightly, and mix well with all the other ingredients – The filling should be very moist. Place mixture in pie shell & add lid. Fold top dough under and pinch edges shut. Cut decorative steam holes in the top of the pastry, and bake at 375° F for 45 minutes to 1 hour, or until a golden brown.
Modern Pork Pie
The new, updated, and totally delicious modern recipe is available in The Cookbook!