How to Make Meat Pie

This classic meat pie recipe has it's roots in medieval times. The ingredients were dependent on whatever was available in the kitchen on any given day, as well as the cook's personal taste. The original recipe was intended as a main course. Over the centuries, the addition of fruits, nuts and sweet spices relegated "minced meat pie" to the holiday dessert table.

Things You'll Need

• 1 1/2 pounds meat
• 9 inch pie shell
• 4 eggs
• 1 cup beef broth
• Red or white wine
• 2 cups dried fruits
• Grated cheese
• Salt and pepper
• Spices

Instructions

1. Par-cook the meat and cut it into small chunks, or coarsely grind it through a food mill. Use a variety of meats if you like, including venison and rabbit. Allow the meat to cool.

2. Separate the eggs and set the whites aside for another recipe. Lightly beat the egg yolks with a fork and add them to the cooled meat.

3. Add up to 2 cups of various minced dried fruits and nuts as well as grated, hard cheese. Let your personal taste determine the choices. Lightly toss the meat, dried fruits, nuts and cheese to incorporate the egg yolks.

4. Pour in 1/2 to 1 cup of beef or chicken broth until the mixture is well moistened and very loose. Add a splash of red or white wine for richness and flavor.

5. Sprinkle 1 to 2 tbsp. of a combination of spices, including ground cinnamon, ground cloves, cardamom, nutmeg, allspice and or ginger. Be creative and choose a combination of spices to enhance the flavors of the meats and minced fruits. Mix well.

6. Spoon the mixture into the pie shell. Add a top crust as desired, seal the edges and cut 3 to 4 slits into the top crust.

7. Bake in a 350-degree Fahrenheit oven for 45 minutes to an hour. Remove the pie when the crust is golden brown and the filling is set. Serve hot or cold.