Zennor Castle Mince Pie
.Hot water pastry:
500g strong plain flour
150 g lard (such as Trex)
Pinch of salt and white pepper
1 egg yolk
For the filling:
280g ground beef, 200g ground pork, 200g ground lamb mixed
I small onion chopped
I carrot chopped
2 big cloves of garlic
2 tablespoons of mixed fruit
2 tablespoons of brown sugar
2 tablespoons of red wine
I tablespoon of fresh chopped coriander
1 tablespoon of fresh grated ginger
I1/2 teaspoons of cumin
11/2 teaspoons of cinnamon
Salt and pepper
1) Place the lard in a saucepan and bring to the boil.
2) In a large mixing bowl, sieve flour salt and pepper together.
3) Take an egg yolk and hide it under the flour on one side so that the boiling liquid does not cook it immediately.
4) Pour the liquid into the bowl and rapidly stir with a wooden spoon.
5) Once cool enough to handle, shape it into a ball and place in the fridge for 30 minutes.
6) Divide into two halves and roll out onto a floured board, one half for the base and the other for the lid.
7) Grease a shallow oval dish (30cm x 21.5cm) and line with pastry.
8) Mix together the pork, beef and lamb. Add the chopped coriander, ginger and garlic and mix together thoroughly. Then, in another bowl combine the brown sugar, cumin, salt, pepper, cinnamon and red wine.
9) Layer the ingredients into the pastry case. Start with a layer of the meat mixture then add the mixed fruit, onion, carrot, wine and sugar mixture.
Brush the edges of the pastry with beaten egg and fit the top, gently pushing it into place, using a fork to flute the edges.
11) Cut four pieces of pastry into triangles and place in middle of pie in a star shape. Between each triangle, make a cut. Brush the lid with egg.
12) Bake in a preheated fan oven 150 degrees C. After 20
minutes, cover the top with tin foil, lower the heat to 140 degrees C and bake for a further 1 hour 30 minutes. Serve warm.
Huge thanks to Sophie Jackson who kindly let me reproduce her recipe ‘A Medieval Christmas Pie’ from her excellent book ‘The Medieval Christmas.’ Sutton 2005. Here it is, with a few alterations from me when I tried it out in my Tudor kitchen.