Bake Mete Pye (Pie of Baked Meat)

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Bake Mete Pye (Pie of Baked Meat)

Bake Mete Pye (Pie of Baked Meat) is a traditional Medieval recipe for a classic pie of pork in a honey and egg yolk sauce flavoured with ginger. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Pie of Baked Meat (Bake Mete Pye).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

6–8

Rating:

Tags : Spice Recipes Pork Recipes Baking Recipes British Recipes English Recipes

Original Recipe

Bake Mete Pye

(from Harleian MS 4016)

Bake Mete — A-nother manere. Tak fayre porke y-broylid, & grynd it smal with yolkys of Eyroun; than take Pepir, Gyngere, & grynd it smal, & melle it with-al, & a lytel hony, & floryssche thin cofyns with-ynne & with-owte, & hele hem with thin ledys, & late hem bake, & serue forth.

Modern Redaction

Ingredients:

675g Cooked Pork, either minced or cut into small pieces
120ml Honey
6 Egg Yolks
1 22cm Pastry case with lid
2 tsp ginger
1/2 tsp Salt
1/4 tsp Pepper

Method:

Mix together all ingredients, making sure the mixture is slightly liquid (if it's too stiff add more egg yolks). Spoon or pour into the pastry case, add the lid and make a few decorative stem holes or slashes in this. Bake in an oven pre-heated to 190°C for 30-45 minutes, or until a golden brown.

Option: Add 110g of either currants, chopped dates, raisins, or pine nuts, or any combination of these ingredients.