⸭ Meat Pie

“Place in a pastry coffin . . .”

⸭ 1 1/2 pounds meat
(beef, pork, venison, poultry, etc.
or any combination), parboiled and in
small chunks, ground, or mashed

⸭ 2 nine-inch pie crusts

⸭ 4 egg yolks

⸭ 1/2 to 1 cup meat broth
(The final mixture should be moist.)

⸭ splash of red wine

⸭ 1 to 2 cups total of any of the following,
separate or in combination: minced dates,
dried currants, raisins, minced figs,
ground nuts (almonds, walnuts, etc.),
grated cheese, etc.

⸭ 1/4 teaspoon salt

⸭ 1/4 teaspoon pepper

⸭ 1 –2 teaspoons total of any
of the following spices,
separate or in combination:
ginger, allspice, cinnamon, cloves,
nutmeg, cardamom

Mix well all ingredients. Place in pastry crust and top with the second crust, pinching together the edges of the two crusts. Cut one or two slits in the upper crust. Bake in a 350¡F oven for 45 minutes to an hour, or until the pastry is golden brown and the filling set. Serve hot or cold.

With each bite remind yourself: you are loved.

Archeological evidence indicates that meat pies were eaten during the Neolithic Period, as early as 9500 bce. They first began to be called “pyes” during Julian’s day. The word may have been taken from the magpie bird, which was known for collect-ing a variety of things in its nest.
    A “coffin” was a two-crust pie, while a “trap” was a one-crust pie.