A Boke of Gode Cookery Presents

To make Pyes

PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic

DESCRIPTION: How to make mutton or beef pies, & how to make royal pastry

To make Pyes.

Pyes of mutton or beif must be fyne mynced & seasoned with pepper and salte and a lytel saffron to colour it / suet or marrow a good quantitie / a lytell vynegre / pruynes / great reasons / and dates / take the fattest of the broath of powdred beefe. And if you will have paest royall / take butter and yolkes of egges & so to temper the floure to make the paest.

To make Pies.

Pies of mutton of beef must be finely minced & seasoned with pepper and salt and a little saffron to colour it / suet or marrow a good quantity / a little vinegar / prunes / great raisins / and dates / take the fattest of the broth of powdered beef. And if you will have paste royal / take butter and yolks of eggs & so to temper the flour to make the paste.

  • Beef or lamb roast, cooked and minced in small pieces
  • Pepper
  • Salt
  • Beef suet or marrow, diced or cubed
  • Vinegar, red wine or cider
  • Prunes, sliced
  • Raisins
  • Dates, chopped
  • Beef broth
  • Royal Pastry:
    • 4 cups pastry flour
    • 1 tsp. salt
    • 1 1/2 cup butter
    • 4 egg yolks
    • 2-4 Tbs. cold water
In a large bowl, combine meat, spices, suet or marrow, & the fruit. Add enough broth to thoroughly wet the mixture - the consistency should be runny. Add enough vinegar for a slightly tart taste. Line a 9-inch pie pan with Royal Pastry and fill with the meat mixture. Add a pastry lid or leave open-faced. Bake at approx. 350º - 375º F until filling is bubbling and the pastry cooked.

Royal Pastry: combine flour and salt. Cut in butter with a pastry knife. Add egg yolks & then the water, a spoonful at a time. Knead until pastry forms a ball and leaves sides of bowl. Separate dough into 2 equal portions. Roll out one portion for pie shell, another for the lid.


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