Pork pie in another manere

This is a good dish to make ahead and rewarm or to assemble on site and cook. It is also good to make as tartlets for a sideboard feast or a demo. I went gentle on the spices but the rather simple ingredients list allows you room to make it spicier or sweeter to serve your purposes. You can make more filling and overstuff the pie but the filling is a little dry if not covered and dense if it is covered. It goes well served with a gravy or chutney. It is also a good filling to use in the Chinese manner with wonton shells- you can steam or deep fry and serve with mustard, plum sauce or hot chili paste. Though if you are doing it in that style I would advise using fresh grated ginger for snap.


Pork Pie- ground pork, egg yolks, pepper, ginger, and honey, pie shell (flour, vegetable shortening, and salt)

.iij. A-noþer manere.—Tak fayre porke y-broylid, & grynd it smal with ȝolkys 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.


Take ground pork and brown it. Mix it with egg yolks, pepper, and ginger and honey. Put in pie shells and cover with thin lids and bake.


1 lb. ground pork
3 egg yolks
½ tspn. ground black pepper
1 tspn. ground ginger
¼ cup honey or to taste
9” pie shell with lid
1-2 beaten eggs to color the crust

Brown the meat and break it up into small pieces. Mix with other ingredients and set aside. Paint the pie shell inside and on the lid with the beaten eggs. Add meat mixture, cover and bake at 375 F until crust is browned. Serve warm.