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Tartes de Chare (Pies of Baked Meat)
Tartes de Chare (Pies of Baked Meat) is a traditional Medieval recipe for a classic pastry-lined pie of pork with egg yolks and honey. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Pies of Baked Meat (Tartes de Chare).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : Spice RecipesPork RecipesBaking RecipesBritish RecipesEnglish Recipes
Original Recipe
Tartes de Chare
(from Harleian MS 279)
Tartes de Chare .iij. A-nother manere. Tak fayre porke y-broylid, & grynd it smal with yolkys of Eyroun; þan take Pepir, Gyngere, & grynd it smal, & melle it with-al, & a lytel hony, & floryssche þin cofyns with-ynne & with-owte, & hele hem with þin ledys, & late hem bake, & serue forth.
Translation
Pies of Baked Meat — 3rd variation. Take broiled pork, & grind it into small pieces and add egg yolks; then add pepper, ginger, and a little honey, & place in pie shells, & add lids, & bake, and serve.
Modern Redaction
Ingredients:
1 22cm
pie shell with lid
675g grilled pork, either minced, ground or cut into small pieces
1/2 tsp salt
6 egg yolks
2 tsp powdered
ginger
1/4 tsp pepper
80ml honey
Method:
Combine all the ingredients together, making sure that the mixture is slightly runny (if it's not add more egg yolks). Place the mixture in the pie shell, add a lid and pierce with a few decorative steam holes. Place in an oven pre-heated to 190°C for 35–45 minutes, or until a pale golden brown.
As an option you can add 100g of currants, chopped dates, raisins or pine nuts, or any combination of these (as for the original Tartes de Chare) on which this is based.
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