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A Very Fine Savoury Pie. Recipe

Recipe: A Very Fine Savoury Pie

History: The origin of the Very Fine Savoury Pie dates back to the 18th century. It was a popular dish among the upper class in England and was often served as a centerpiece for special occasions and feasts. The recipe combines various meats, flavors, and textures to create a rich and indulgent pie. Over time, the recipe has evolved, and different variations have emerged, but the essence of the Very Fine Savoury Pie remains the same - a delicious and sophisticated savory pie.

Fun Fact: The use of puff pastry in this recipe can be traced back to French cuisine, as the technique of creating light and flaky pastry was popularized by French chefs during the 17th century. The introduction of puff pastry to the Very Fine Savoury Pie brings a delightful texture and adds an extra layer of indulgence to the dish.

Ingredients:
- 1 veal cutlet, cut into pieces and seasoned
- Smoked beef fat or bacon
- Fine cold jelly made from beef and veal gravy
- Hard-boiled eggs, sliced
- Cooked chicken or sweetbread, diced
- Lemon juice
- Essence of mushroom
- Pepper
- Salt
- Nutmeg
- Blade of mace (optional)
- Small cakes of fine forcemeat (optional)
- Puff pastry
- 1 egg, beaten (for glaze)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Grease a pie dish and line the bottom with the seasoned veal cutlet pieces.
3. Layer smoked beef fat or bacon over the veal cutlet.
4. Spread a layer of fine cold jelly made from beef and veal gravy over the smoked beef fat.
5. Arrange a layer of sliced hard-boiled eggs over the jelly.
6. Add the diced cooked chicken or sweetbread over the eggs.
7. Repeat steps 4-6 until the pie dish is filled, ensuring that the final layer is jelly.
8. Sprinkle lemon juice, essence of mushroom, pepper, salt, and nutmeg over the layers. Add a blade of mace if desired.
9. Optional: Add small cakes of fine forcemeat on top for added flavor and texture.
10. Roll out the puff pastry and cover the pie dish, sealing the edges.
11. Brush the puff pastry with the beaten egg, ensuring it is evenly coated.
12. Make a small slit in the center of the pastry to allow steam to escape during baking.
13. Place the pie dish in the preheated oven and bake for approximately 45-50 minutes or until the pastry is golden brown and crisp.
14. Once baked, remove the pie from the oven and let it cool slightly before serving.

Serve your Very Fine Savoury Pie as a main course for a special dinner or slice it into portions for a delectable appetizer. It pairs well with a fresh green salad and a tangy relish or chutney.

Similar Recipe Dishes: If you enjoyed the Very Fine Savoury Pie, you may also like other variations of savory pies such as the classic Chicken Pot Pie, Beef and Guinness Pie, or the delectable Shepherd's Pie. These dishes feature a combination of savory fillings surrounded by a delicious pastry crust, making them perfect comfort food options for any occasion.

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