Whoot! The Twelve Days of Piemas are drawing to a close and I can go back to not looking at pie dough for a while. While I do love meat pies, the whole family was about ready to be done with pie by the last day. Maybe next year I will make smaller pies. There will definitely be a next year, though, and we will definitely be putting some of these pies into our regular dinner rotation.
Amon wants to take another run at the pizza pot pie.
For the last day, I made small raspberry jam tarts, with the recipe found here.
Here are the pies that weren’t blogged about in all their glory. If there was a recipe from the internet used, I have linked it to the pie name.
Day 6 – Fried chocolate handpies
Day 7 – Eggroll hand pies
Day 8 – Buffalo chicken pot pie
Day 9 – Ganache and cheesecake pie
Day 10 – Cherry pies
My blogging has gone by the wayside, but I have been keeping up with Piemas 2016. Yesterday was the only day I didn’t make a pie, but that will be corrected today with the making of two pies.
The creator of Piemas made a tourtiere early on in the twelve days and I had to google the word to figure it out. The recipe looked pretty yummy, so I added it to my list. Here is the website I pulled my recipe from. It’s basically beef, pork, onion, and mashed potatoes put together with a couple of different spices. We didn’t have any poultry seasoning on hand when I went looking for it, so I used an italian blend that hopefully isn’t too far off.
While I enjoyed it, especially with Branston Pickle, I think next time I might need to up my seasoning a bit. It was a bit bland but Amon said he could definitely taste the cinnamon and nutmeg in it.
Mmm, meat pies. I do love meat pies. Medieval pies, modern pies, pasties, etc, it doesn’t really matter. The recipe I found for tonight is called ‘Easy Pork Pie’ and it is a pretty simple recipe. I could go for simple for this fifth day of Piemas.
Given my tendencies to make pork pies, I sort of followed the recipe and then mixed it up just a little bit. Since we had it on hand, I used herbes de provence oil to soften the onions. I almost substituted cinnamon and ginger for the seasoning, but we decided to give the new mix a try – allspice with a bit of nutmeg. I’m not normally a fan of nutmeg but there was so little in this recipe that it wasn’t a big deal. I also decided to make one big pie to cut up for lunches tomorrow rather than making smaller hand pies.
Since I varied the amounts a little bit to fit what was in the house, here is the recipe:
1 lb ground breakfast sausage
1 small onion, diced fine
2 TBSP Herbes de Provence oil
1/2 tsp allspice
Pinch of nutmeg
1 egg beaten, for wash
Store-bought (or handmade) pie crust
Cook the onion in the oil until softened. Add the onion, allspice, and nutmeg to the ground sausage and mix well. Fit a pie pan with a bottom crust, pat the meat mix into the pan, and then cover with the other crust. Wash the top of the pie with the beaten egg, cut your vents, and bake at 425 F for 30 minutes.
How did it turn out? Pretty good so far. We made it for lunch for tomorrow. But the little bit I fussed out of the middle to make sure it was done was yummy. Hopefully the whole pie will be just as yummy.
Here’s the website I cribbed from:
Wednesday nights are typically our local SCA meeting nights. That means there is isn’t much time for making pie. But I managed to scrape a bit of time together in order to try out a new recipe – Torta Bianca, or ginger cheesecake, for the fourth day of Piemas.
This recipe is from a 15th century Italian book, Libro de arte coquinaria by Maestro Martino de Como. The recipe sounded pretty simple… but I have never made a cheesecake that needed to be baked. With this recipe, I was pretty sure I messed something up at various times. And I’m sure I probably did somewhere.
Anyway. I started off with one website and ended up referring to another with the recipe because there was a piece missing from one. I ordered The Medieval Kitchen: Recipes from France and Italy by Odile Redon, Francoise Sabban, & Silvano Serventi, but it hasn’t arrived yet.
I wanted to take the torta to my meeting for taste testing, so I made small tarts instead of a large pie. The small tarts took about thirty to forty minutes to bake, a little more than half the time of a large pie. I used store-bought pie crust.
The general consensus was that these were yummy, but they weren’t really cheesecake. And there wasn’t much ginger flavor to them. I think next time I make them, I might follow the Medieval Cuisine recipe a bit more closely – or wait to see what my new book says to do. 🙂
Here are the sites I cribbed from. Mostly, I used the Bay Rose recipe.
For the third day of Piemas 2016, we veered off course and went with a recipe Amon found: Pizza Pot Pie, found here.
While I had listed pizza as something we would do later in the twelve days as it’s fairly simple to put together, this pot pie pizza had me intrigued. Mozzarella, cream cheese, and pizza toppings. Yum. We removed the pepperoni, added mushrooms, and switched out the oregano of the recipe with Graziano’s italian seasoning. Graziano Brothers is a local Des Moines Italian grocery. Unfortunately, I didn’t have time to grab their sausage today before I headed back home. They have wonderful garlic cheddar cheese in their meat case if you are ever in Des Moines.
I could have eaten the pie filling as a cheeseball without cooking it – hey, everything was cooked and or safe to eat – but it did make it into the pie.
The result was a warm gooey pie that was pretty good. Next time, we might try adding a bit of pizza sauce to it or more tomato. I am sure there will be a next time.
For the second day of Piemas 2016, I made a Lombard chicken pie from The Medieval Cookbook, Revised Edition, by Maggie Black. The original recipe is from a medieval recipe book called The Goodman of Paris, written in 1393, by an older man for his new, younger, wife. The actual recipe is for pasties, but we decided to make it into an actual pie for dinner.
I’ve made this recipe a couple of times now and the husband still gets excited when he hears that it is on the menu. This recipe is definitely a keeper.
The Goodman of Paris says:
Chickens be set in a pasty on their backs with the breast upward and large slices of bacon on the breast, and then covered. Item in the Lombard manner, when the chickens be plucked and prepared, take beaten eggs (to wit yolks and whites) with verjuice and spice powder and dip your chickens therin; then set them in the pasty with strips of bacon as above.
For verjuice, I substituted lime juice because I was out of lemon. We also like the chicken and bacon in smaller, more bite size pieces. Since the pieces are smaller, it makes more sense to dump the egg mixture into the cut up chicken and mix it around rather than trying to dip each piece into the mixture. While the recipe by Black calls for the pasties to be cooked for about forty minutes, it takes a little longer for a pie. We ended up cooking the pie for about an hour to an hour and fifteen minutes.
Nom nom nom.
A friend from SCA (Society for Creative Anachronism) has started a thing called Piemas. Basically, you make a pie each of the twelve days of christmas (pie + christmas = piemas). Given that I had never really paid attention to the twelve days of christmas, I thought that Piemas would start the day after, so I was unprepared to begin christmas morning. Luckily, we have all the pieces necessary for a breakfast pie in the fridge.
For this first day of Piemas 2016, I found two different recipes on Pinterest for a pie made with eggs, cheese, and bacon. One called for hashbrowns, the other did not. One called for onions, the other for green onions. I have sort of mashed the recipes together to fit what I had in the house and what we like to eat.
1/2 cup of milk
3 cups frozen hashbrowns thawed
1 onion chopped
5 slices of bacon
1 1/2 cup shredded cheese
1/2 tsp salt
1/2 tsp pepper
1 pre-made pastry crust
Cut up the bacon and onion and fry until bacon is crispy and the onions are soft. Line a pie pan with the pastry crust. Place the bacon and onion mix in the bottom of the pan and sprinkle half the cheese on top.
Mix the egg and milk together until well blended. Add the salt, pepper, and hashbrowns and mix well. Pour the egg mixture over the bacon and onions. Top with the remaining cheese.
Bake at 350 F for about 35-40 minutes or until the eggs are set.
It was pretty dang good. All of us liked it. Although Amon thought it could use period seasonings (ginger, cinnamon, etc). He also suggested that we fry the potato hashbrowns before putting them in the pie. It would have added more flavor to them and would have made sure they were completely thawed.
I think this will be a recipe I repeat.
Here are the websites I cribbed from: