Medieval mince pie

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mince the meat, and mix in the suet, spices, pepper, saffron and the dried fruit.

Step 2

To make the pastry, sift the flour and salt together into a large mixing bowl and make a well in the centre. Heat the lard, water and milk until boiling and pour into the well. Quickly beat the mixture together with a spoon to form a soft dough, and knead until smooth on a lightly floured board.

Step 3

Cut off a quarter of the pastry, and keep covered until required to make the lid. Mould the larger piece of pastry to form the base and sides of the pie within an 8 inch (20cm) diameter, 2 inch (5cm) deep loose-bottomed tin.

Step 4

Pack the meat into the pie and dampen the edges of the pie wall. Roll out the remaining pastry to make a lid and firmly press into place. Trim the edges, using surplus pastry for decoration, and cut a hole in the centre of the lid.

Step 5

Bake in the centre of the oven at gas mark 7, 220C/425F for 15 minutes, then reduce temperature to gas mark 4, 180C/350F for a further 1 1/4 hours. Remove the sides of the tin, brush with the glaze and return to the oven for a further 15 minutes. Serve cold.

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