Meat & Rosemary Pies

I (Ælfred) adapted this recipe for the Flametree Ball 2012. The original recipe is for “game pies”, but, for convenience, I used beef and made them in the form of a pasty.

2 sheets shortcrust pastry

400g beef (or other meat)

125 mL red wine

125 mL beef stock

1 large sprig rosemary (about 2 tbsp)

½ tbsp pepper

½ tbsp ginger

pinch cloves

pinch salt

Chop the meat into small pieces, then cook it in the wine and stock. Drain the liquid, then mix the spices into the meat. Put the meat into pasties or pies and bake at 200C for 35 minutes.

Makes eight pasties.

Source: Sabina Welserin (1553), Recipe #66, redaction by Ælfred se leof.