2. Ingredients
• Pastry:
• 3 1/4 cups flour
• 1/2 cup margarine
• 1 tsp salt
• just under one cup water
• yolk of two eggs
• Filling:
• 18 Oz mixed ground meat
• 2 Oz bacon, finely chopped
• 1/2 cup cream
• 6 Oz white bread, diced
• hot milk
• salt
• nutmeg
• pepper
3. Preparation
• Pie:
• Rub together the four, margarine and salt
• Mix the water and one egg yolk, and add to the flour mixture, combining them to form a
dough
• Allow to rest
• Filling:
• Mix together the ground meat, bacon and cream
• Soften the bread in the hot milk, squeeze dry, then add to the meat along with the onion
• Season with salt, pepper and nutmeg, and stir well
• Assembling:
• Use two thirds of the dough to line a baking tin. Prick with a fork, and spread the filling over it
• Roll out a lid with the rest of the dough, and lay it on top
• Paint the lid with the remaining egg yolk, and prick with a fork
• Bake for 50 minutes
4. History
• The beginnings of the meat pie can be traced back to the Neolithic
Period, around 9500 BC. The ancient Egyptians' diet featured basic
pies made from oat, wheat, rye, and barley, and filled These pies
were eventually adopted by the Greeks, and it is there that a flour-
water paste substance closely resembling pie pastry was created
and was first filled with meat.[2] In Greece, these pies were usually
fried or cooked under coals. The Romans, tasting the delicacy from
the Greeks, incorporated it into their own diet with little changes.
According to the records kept by the wealthy, Romans used a variety
of meats, oysters, mussels, lampreys, and fish as filling and a
mixture of flour, oil, and water to keep it in. This 'pastry' cover was
not meant to be eaten and was thrown away.with honey and baked
over hot coals
