Medieval Meat Pie (Inspired by the "Viandier" of Taillevent)

Here is a recipe inspired by the "Viandier" of Taillevent, a French medieval cookbook, to prepare a delicious medieval meat pie:

This minced meat pie was a popular dish in the Middle Ages, often served during banquets or festive meals. The original recipe is relatively simple, but the use of spices and aromatics adds a rich depth of flavor.

Ingredients

• 500 g (1 lb) minced meat (traditionally veal, pork, or lamb)
• 1 finely chopped onion
• 1 egg (optional, depending on the desired consistency)
• 1 tablespoon duck fat or butter (for cooking)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• A pinch of salt
• A pinch of pepper
• 1 sheet of shortcrust or puff pastry (your choice for a modern version)
• 50 g (1.7 oz) pistachios or almonds (optional, for a medieval touch)
• 1 tablespoon red or white wine (optional)

Instructions

Preparing the Meat

1. In a large bowl, combine the minced meat, finely chopped onion, egg (if using), and spices: cinnamon, ginger, cloves, salt, and pepper.
2. You can add chopped pistachios or almonds for a crunchy and authentic touch.

Cooking the Filling

1. In a skillet, melt the duck fat or butter over medium heat.
2. Cook the meat mixture for 5 to 10 minutes, until nicely browned and the flavors meld together.
3. If using wine, add it at this point and let it reduce for 2–3 minutes until it evaporates.

Preparing the Pastry

1. Roll out the shortcrust or puff pastry on a flat surface.
2. Cut a large circle or rectangle (depending on your mold) to line the bottom of your baking dish.

Assembling the Pie

1. Place the cooked meat mixture in the center of the pastry.
2. Fold the edges of the pastry over the meat to form a parcel or cover for the pie.
3. If you have leftover pastry, use it to decorate the top of the pie (e.g., leaves, braids, or even a medieval monogram).

Baking

1. Preheat your oven to 180°C (350°F).
2. Bake the pie for 45–60 minutes, until the pastry is golden brown and the filling is fully cooked.
3. Let the pie cool slightly before slicing.

Tips

• In the Middle Ages, exotic spices were often used to enhance dishes, so feel free to experiment with other spices such as allspice or nutmeg to enrich your pie’s flavor.
• For a more authentic version, use game meat, such as venison or wild boar, which were commonly eaten at the time.
• Pair the pie with a glass of red wine or dry cider for a truly medieval experience.

This meat pie is a delightful homage to medieval feasts, where the richness of spices and the generosity of ingredients were central to the cuisine.