- 3 ¾ cups all-purpose flour
- 1 cup ice water
- 1 teaspoon salt
- 3 sticks cold butter, cubed
- 2 ½ beef stew meat, cut into cubes
- 3 tablespoons flour
- 3 carrots, chopped
- 2 white leeks, chopped
- 1 large onion, chopped
- 10 oz frozen peas (optional, for a hint of color)
- 1 cup beer (a dark ale or stout works best)
- 2 cups beef stock
- Salt and pepper, to taste
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 4 tablespoons butter
- 1 egg mixed with 1 teaspoon water (for egg wash)
Required Kitchen Tools
When making a Medieval Meat Pie, having the right tools ensures your pie bakes perfectly and holds its rustic charm. Here’s what you’ll need:
- Food Processor or Pastry Cutter – For cutting butter into flour and preparing the flaky dough.
- Mixing Bowls – Large bowls for mixing dough and preparing filling.
- Dutch Oven or Heavy Pot – To brown the beef and slow-cook the filling.
- Rolling Pin – Essential for rolling out your pie crust evenly.
- Cake Pan or Pie Dish – Deep enough to hold all the filling and crust.
- Baking Brush – For applying the egg wash to achieve that golden medieval crust.
- Sharp Knife – To make decorative steam holes in the top crust.
With these tools in hand, you’ll be ready to craft a medieval dish that looks and tastes like it came straight out of a royal banquet hall.
