Meat Pie (and Bonus Meat Pudding!)
Norn love their meat. Meat pies like this one are a favourite wintertime preparation.
Meat Pie
ball of dough
1.5kg round steak roast, sliced ~5mm thick
salt and pepper to taste
1 tsp. cumin, ground
Grease a pie plate and line the sides (but not the bottom) with dough. Place a layer of meat in the bottom of the pie plate. Sprinkle with salt and pepper and ~1/4 tsp. of cumin. Place a second layer of meat on top of the first. Add more salt, pepper, and cumin. Repeat until all meat is used up.
Place a circle of dough on top of the pie and seal the edges. Cut a few slits or small holes in the top crust. Bake at 350F until crust is golden brown.
If you'd like to try something a bit different, this recipe can also be prepared as a pudding. This presentation is somewhat less common these days, but used to be popular with the humans of Ascalon before the Searing. The ingredients are the same, only the cooking method differs.
Meat Pudding
Boil a large piece of cloth (or old pillow case). Remove cloth from pot (keep the water topped up and boiling) and lay out in a bowl. Dust cloth with flour. Roll out your dough and place it in the cloth. Layer meat, salt, pepper, and cumin into the dough as described for the meat pie above. Bring the edges of the dough up over the meat and seal it together. Bring the edges of the cloth up over the dough-meat parcel and tie off tightly with thread or kitchen twine. Place the pudding into the pot of boiling water. Boil for 3-4 hours, topping up water as necessary. (Be sure to use hot/boiling water to top up the pot as cold water will bring the temperature down.)
It may be helpful to hang the pudding (in its cloth) for 20 minutes or so after it comes out of the pot to allow some of the excess water to drain off.
Once it has drained and cooled slightly, carefully remove it from the cloth and serve.
Best enjoyed with mushroom ketchup and mead!
Meat Pie
ball of dough
1.5kg round steak roast, sliced ~5mm thick
salt and pepper to taste
1 tsp. cumin, ground
Grease a pie plate and line the sides (but not the bottom) with dough. Place a layer of meat in the bottom of the pie plate. Sprinkle with salt and pepper and ~1/4 tsp. of cumin. Place a second layer of meat on top of the first. Add more salt, pepper, and cumin. Repeat until all meat is used up.
Place a circle of dough on top of the pie and seal the edges. Cut a few slits or small holes in the top crust. Bake at 350F until crust is golden brown.
If you'd like to try something a bit different, this recipe can also be prepared as a pudding. This presentation is somewhat less common these days, but used to be popular with the humans of Ascalon before the Searing. The ingredients are the same, only the cooking method differs.
Meat Pudding
Boil a large piece of cloth (or old pillow case). Remove cloth from pot (keep the water topped up and boiling) and lay out in a bowl. Dust cloth with flour. Roll out your dough and place it in the cloth. Layer meat, salt, pepper, and cumin into the dough as described for the meat pie above. Bring the edges of the dough up over the meat and seal it together. Bring the edges of the cloth up over the dough-meat parcel and tie off tightly with thread or kitchen twine. Place the pudding into the pot of boiling water. Boil for 3-4 hours, topping up water as necessary. (Be sure to use hot/boiling water to top up the pot as cold water will bring the temperature down.)
It may be helpful to hang the pudding (in its cloth) for 20 minutes or so after it comes out of the pot to allow some of the excess water to drain off.
Once it has drained and cooled slightly, carefully remove it from the cloth and serve.
Best enjoyed with mushroom ketchup and mead!
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