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Tartes of Flesh (Meat Pie)
Tartes of Flesh (Meat Pie) is a traditional Medieval recipe for a meat and cheese pie flavoured with herbs. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Meat Pie (Tartes of Flesh).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
8–10
Rating: 
Tags : Pork RecipesChicken RecipesGame RecipesBaking RecipesBritish RecipesEnglish Recipes
Original Recipe
Tartes of Fleſsh
(from A Forme of Cury)
Take Pork yſode and grynde it ſmale. tarde harde eyrenn iſode et ygrōnde and do þ9to with Cheſe ygronde. take gode powd9o and hool ſpices, sugr, ſafronn, and ſalt et do þ9to. make a coffyn as to ſeel ſayde et do þis þ9inne, et plānt it wt ſmale bridd9 iſtyned et cōnyng. et hewe hē to ſmale gobett9 et bake it as tofore. et sūe it forth.
Ingredients:
1
pie crust (sufficient for a large dish about 4cm deep and 22cm across)
300g minced pork
300g chicken
1 small rabbit
125g grated cheese (Parmesan,Cheddar or any other good hard cheese)
1 tbsp sugar
5 tsp minced herbs (thyme,
savory,
marjoram,
rue,
parsley)
1 tsp cracked
black pepper
1 tsp crushed
coriander seeds
Method:
Joint the rabbit (and the chicken if needed) and place in a large pot. Cover with water, bring to the boil and simmer for about 35 minutes until the meat has cooked. Debone and mince the meat with your knife. Fry the pork until done then transfer to a bowl, allow to cool and add the hard-boiled eggs mashed with a fork, the cheese and the spices.
Grease your pie dish and line the base with pastry. Mix all the ingredients together and tip into the pie dish. Cover with a second piece of pastry and seal the edges with the tines of a fork. Prick the top of the pastry with your fork to allow steam to escape then place in an oven pre-heated to 210°C (425°F/Gas Mark 7) and cook for about 40 minutes, until the pastry has browned.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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