I'm not a big TV watcher, but Bryan and I do love watching Game of Thrones together. Yes, it's got gratuitous sex and violence, but the Machiavellian political scheming is just fascinatingly unpredictable, and the characters are SO complex.
B: Hey, I know you're a fan of Game of Thrones and you love cooking, so check out this official cookbook! What do you think about me getting this for your sister as a Christmas gift?
Chef Uy: What the heck? Why can't you give it to ME for Christmas?
B: Because...I already got you a book before as a gift. And it doesn't seem romantic to give a cookbook.
Chef Uy: What an illogical reason! WANT!
Long story short, I got the cookbook for Christmas ;)
Although making the crust pretty is a hassle, the pie filling itself is super easy to make. The flavor is amazing - those medieval folks ate very, very well.
Medieval Pork Pie
Ingredients1/2 onion, diced
1 1/2 pounds ground pork
1 cup of Ritz crackers, crushed
2 tsp poultry seasoning
1/2 tsp ground cumin
salt and pepper, to taste
1/4 cup spicy barbecue sauce
2 Tbsp honey
1 apple, thinly sliced
1/2 cup grated cheese of choice
Dough for double crust 9″ pie (storebought or recipe below)
1 egg, for egg wash (optional)
Preheat oven to 375 F. Lightly brown the onion in a pan over medium heat. Add the pork, crackers, poultry seasoning, cumin, and salt and pepper, barbecue sauce, and honey; sautee until pork is just cooked.
Pour the filling into the prebaked pie shell (I used a 6 inch cake pan). Arrange sliced apples and cheese over the filling. Cover with the top dough and pinch edges shut. Beat 1 egg and brush the top to make it golden brown when baking.
Cut decorative steam holes in the top of the pastry and bake for 45 min to 1 hour.
Medieval Pastry Dough(Dough for double crust 9″ pie)
pinch of saffron (optional)
1/2 cup water
1/2 cup (1 stick) unsalted butter
3 cups flour
2 egg yolks, beaten
Optional: Dissolve the saffron in the water.
Cut and combine the butter into the flour until crumb-size pieces of butter are formed. Add the egg yolks and the saffron water. Mix until everything just sticks together (add more water if needed). Dough can be chilled up to 3 days or frozen indefinitely.
To pre-bake a shell, line a pan with dough, rolled very thin—to between 1/8 and 1/4 inch. Poke holes with a fork all over the bottom of the pastry shell, or use dried beans to prevent bubbling. Bake for 10 minutes at 350°F. Don’t let the pastry brown! Remove it from the oven and fill as the recipe indicates.
*I used this to make a 6 inch double layered pie with some extra dough