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A Pie fit for a King - Recipe from the Royal Kitchens

Do you make fruit mince pies for Christmas? Once upon a time the English mince pie, known as Christmas Pye, was a large dish crammed with various meats.

As Knights returned from the Medieval Crusades with spices, these exotic flavours have been regularly added to pies until over time the meat was totally changed.

Here's a lovely recipe for a tasty fruit pie known as " Ryschewys close and fryez", mince pies fit for the King. The Ryschewys is the pasta parcel crammed with a spiced fruit and nut paste, to "close and fry" tells you what to do with them. Not at all, no have to decipher the language, it's already been executed. Are these pies arduous to make?

Skipton Castle

What sort of name is that for a pie?

Ryschewys close and fryez? It doesn't even sound like English!

There was still a lot of outdated French being spoken in Tudor occasions. Then we can seal and fry it. I consider ryschewys was initially quelque selected, so let's make 'one thing'.

The unique Recipes

It's pretty exhausting to search out a replica of Proper Newe Booke of Cokerye (declarynge what maner of meates be beste in season, for al instances within the yere, and how they should be dressed, and serued on the table, bothe for fleshe dayes, and fyshe dayes,), however various the recipes are additionally in Martha Washington's Booke of Cookery and Booke of Sweetmeats.

Martha did not write these recipes, this guide is made up of two culinary manuscripts of Tudor-Jacobean (recipes dated about 1580-1625) which she handed right down to her granddaughter.

But this is the mince pye recipe

Mince Pye with Meat

To make Pyes - Pyes of mutton or beif have to be fyne mynced and ceasoned wyth pepper and salte, and a lyttle saffron to coloure it, suet or marrow an excellent quantite, a lyttle vyneger, prumes, greate raysins and dates, take the fattest of the broathe of powdred beyfe, and yf you wyll have paest royall, take butter and yolkes of egges and so tempre the flowre to make the paeste.

You can make this pie with rich shortcrust pastry in your kitchen as we speak. But we're going to make little fruit pies..

The Tudor Kitchen

Tudor Kitchens at Hampton Court Palace

For the Ryschewys filling

That is the closest I can get to the video demonstration

three - four dried chopped figs

3 - four dried chopped dates

1 tablespoon black currants

1/2 teaspoon black pepper

1/2 teaspoon mace

1/2 teaspoon cinnamon

3 stars from 1 score of The Recipe for Ryschewys

For the Pastry

a hundred g plain all function flour

1 tablespoon white sugar

Pinch of saffron dissolved in 1/three cup water

Pound the figs in a mortar. Add the dates and currants, pound.

Slice, chop and finely grind the spices

Add spices to the fruit. Combine

Make the pastry and roll out very fine. Cut out small circles

Add a really small quantity of the filling to the pastry circles. Fold over to type a small pocket like a ravioli pasta packet

Dampen the edges of the pastry with water and close

Gently shallow fry in a light vegetable oil until golden brown - about 2 minutes

Serve sizzling, dusted with sugar

Watch the Video

Have associates round for a Medieval Party

Tudor Cooking from the Royal Kitchen

All the King's Cooks: The Tudor Kitchens of King Henry VIII at Hampton Court Palace

I've pre-ordered my copy of All the King's Cooks. Aside from my fascination with the palace kitchens, I would like the recipes drawn from contemporary sources

How do you're feeling about Medieval Recipes?

Would you like to strive some Tudor Mince Pies?

Sure! As long as they're cooked under trendy hygenic circumstances

Sure! As long as someone else cooks them

Um, not sure. I do not assume I'd like them

No means!

Nancy Tate Hellams

6 years in the past from Pendleton, SC

Enjoyed learning more about Mince Pie. I don't think I've ever tried it however this previous recipe does sound very fascinating.

Evelyn Saenz

6 years ago from Royalton

Thanks for the history and fascinating recipe. I lately realized from some British visitors to my mattress and breakfast that Minced Meat Pies are considered English and are made tiny. I can hardly wait to do this Medieval Minced Meat Pie Recipe.

Food throughout centuries and across continents- resourceful as always, Susanna!

6 years ago from Canada

You all the time educate me a factor or two. I had no concept that mince meat pie was originally product of meats. Have an excellent week. Another little dab of trivia so as to add to my already rising library of knowledge that will at some point come in helpful lol.

Virginia Allain

6 years in the past from Central Florida

Wow, history and food mixed... I like the concept.

nameless

Old wine in a brand new bottle!? Fine wine and nice recipes are a treat any time! Cheers to the cook! :)

AJ

7 years ago from Australia

Blessings for an additional interesting recipe.

SandyPeaks

When's the feast? Blessed by a SquidAngel.

luxwebwizard

Hi susannaduffy,

Very interesting lens and likewise properly achieved. Thanks a lot for sharing that... As I have created a lens about Medieval Festivals, so I've added your lens beneath "Related Lenses"...

Keep up the nice work...

Have a pleasant day and finest regards,

Gust

Tonie Cook

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