Medieval Meat Pie Recipe inspired by Taillevent’s Viandier – Game version with pork fat
Medieval Meat Pie Recipe inspired by Taillevent’s Viandier – Game version with pork fat
UNOX, Rational, domestic oven programming table
Country / Region
-
Country: France
-
Region: Île-de-France / French medieval cuisine
-
Official status: none
-
Recipe inventor: Taillevent (Guillaume Tirel, 14th century)
-
Specifications sheet: No
-
Certification body: none
History
-
Brief description: Taillevent’s Viandier codifies the use of minced meat and spices in pies for medieval banquets. These dishes were served for their aromatic richness and prestige during feasts.
-
Evolution: The recipe has evolved with the addition of shortcrust or puff pastry, dried fruits, and other spices, bringing this pie closer to modern preparations.
-
Iconic recipes by three chefs:
-
Taillevent: codification and use of exotic spices
-
Escoffier: regular oven cooking and golden finish
-
Michel Roux: gastronomic enhancement and decorative pastry
-
Legend or anecdote
Medieval pies were often decorated with leaf motifs or monograms. Generous use of exotic spices symbolized wealth and the prestige of diners.
Recipe description
Pie made from minced meat seasoned with spices (cinnamon, ginger, cloves), optionally enriched with dried fruits and pork fat for game, wrapped in golden, crispy pastry. Juicy texture and complex flavor, ideal for festive meals.
Ingredients
| Ingredient | Quantity | Approx. weight (g) |
|---|---|---|
| Minced meat (veal, pork, lamb or game) | 500 g | 500 g |
| Pork fat or lard (for game) | 50–80 g | 50–80 g |
| Finely chopped onion | 1 | 100 g |
| Egg (optional) | 1 | 50 g |
| Duck fat or butter | 1 tbsp | 15 g |
| Ground cinnamon | 1 tsp | 2 g |
| Ground ginger | 1 tsp | 2 g |
| Ground cloves | 1 tsp | 2 g |
| Salt | 1 pinch | – |
| Pepper | 1 pinch | – |
| Shortcrust or puff pastry | 1 sheet | 250–300 g |
| Pistachios or almonds (optional) | 50 g | 50 g |
| Red or white wine (optional) | 1 tbsp | 15 ml |
Note: Some ingredients may vary depending on availability or medieval authenticity. Pork fat is recommended when using game to prevent dryness.
Detailed preparation instructions
-
Meat preparation
-
Mix minced meat and pork fat (if using game), onion, egg (if used), and spices: cinnamon, ginger, cloves, salt, and pepper.
-
Add chopped pistachios or almonds for crunch and authenticity.
-
-
Cooking the filling
-
Melt duck fat or butter over medium heat in a pan.
-
Add the meat mixture and cook for 5–10 minutes until lightly browned and flavors blended.
-
Add wine and reduce for 2–3 minutes if using.
-
-
Pastry preparation
-
Roll out pastry on a flat surface.
-
Cut a circle or rectangle to fit the mold or dish.
-
-
Assembling the pie
-
Place the cooked filling in the center and fold the edges over to form a package or lid.
-
Decorate the top with medieval motifs if desired.
-
-
Baking
-
Preheat oven to 180 °C.
-
Bake for 45–60 minutes until golden and fully cooked inside.
-
Let rest 10–15 minutes before cutting.
-
Cutting: meat finely minced, onion in brunoise, pistachios/almonds chopped. Pastry rolled evenly with consistent thickness.
Cooking programming (for cooked dish)
Recommended container: deep baking dish or pie mold with lid
| Element | UNOX (CHEFTOP / BAKERLUX) | RATIONAL (iCombi Pro / SelfCookingCenter) | Standard oven |
|---|---|---|---|
| Program name | Gentle convection | Dry heat + light steam (10–15%) | Manual |
| Cooking type | Multi-step | “My Programs” | Manual |
| Cooking mode | Gentle convection | Dry heat + light steam | Static or rotating |
| Temperature | 180 °C | 180 °C | 180 °C |
| Ventilation / Airflow | Speed 1–2 (low) | Automatic | No forced airflow |
| Humidity / Steam | 0 % or low | 10–15 % steam, then 0 % | No steam |
| Duration | 45 min (individual) / 50–55 min (mold) | 45 min / 50–55 min | 45–60 min |
| Core probe | Optional 85 °C | Optional 85 °C | Not available |
| Rest after cooking | 10–15 min outside oven | 10–15 min outside oven | 10–15 min |
| Programming type | MIND.Maps™, .evn, Multi.TIME | MyDisplay, .rezept, iProductionManager | Manual |
| Export/import | Yes – USB (.evn) | Yes – USB / network | N/A |
| Specific remarks | Center trays, monitor color, avoid frequent opening | Use light steam, finish without steam | Center rack, avoid excessive browning |
Tips and advice
-
Add pork fat for game to keep pie moist.
-
Adjust spices to taste: cinnamon, ginger, cloves, nutmeg, or allspice.
-
Variants: veal, pork, lamb, or game; pistachios or almonds for texture.
-
Common mistakes: overcooking, too thin pastry, under-seasoned filling.
Serving
-
Presentation: on a plate or in mold, decorated with medieval motifs.
-
Accompaniments: rustic bread, salad, chutney, or spiced fruit compote.
Recommended wines and beverages
-
Wines: light red, Burgundy, Loire wine
-
Other drinks: dry cider, light herbal infusion, herb-flavored water
Preparation and cooking times
-
Preparation: 20 minutes
-
Filling cooking: 10 minutes
-
Oven cooking: 45–60 minutes
-
Total time: 75–90 minutes
Comments (0)
16 other products in the same category:
Medieval Meat Pie Recipe inspired by Taillevent’s Viandier – Game version with pork fat
UNOX, Rational, domestic oven programming table
Country / Region
-
Country: France
-
Region: Île-de-France / French medieval cuisine
-
Official status: none
-
Recipe inventor: Taillevent (Guillaume Tirel, 14th century)
-
Specifications sheet: No
-
Certification body: none
History
-
Brief description: Taillevent’s Viandier codifies the use of minced meat and spices in pies for medieval banquets. These dishes were served for their aromatic richness and prestige during feasts.
-
Evolution: The recipe has evolved with the addition of shortcrust or puff pastry, dried fruits, and other spices, bringing this pie closer to modern preparations.
-
Iconic recipes by three chefs:
-
Taillevent: codification and use of exotic spices
-
Escoffier: regular oven cooking and golden finish
-
Michel Roux: gastronomic enhancement and decorative pastry
-
Legend or anecdote
Medieval pies were often decorated with leaf motifs or monograms. Generous use of exotic spices symbolized wealth and the prestige of diners.
Recipe description
Pie made from minced meat seasoned with spices (cinnamon, ginger, cloves), optionally enriched with dried fruits and pork fat for game, wrapped in golden, crispy pastry. Juicy texture and complex flavor, ideal for festive meals.
Ingredients
| Ingredient | Quantity | Approx. weight (g) |
|---|---|---|
| Minced meat (veal, pork, lamb or game) | 500 g | 500 g |
| Pork fat or lard (for game) | 50–80 g | 50–80 g |
| Finely chopped onion | 1 | 100 g |
| Egg (optional) | 1 | 50 g |
| Duck fat or butter | 1 tbsp | 15 g |
| Ground cinnamon | 1 tsp | 2 g |
| Ground ginger | 1 tsp | 2 g |
| Ground cloves | 1 tsp | 2 g |
| Salt | 1 pinch | – |
| Pepper | 1 pinch | – |
| Shortcrust or puff pastry | 1 sheet | 250–300 g |
| Pistachios or almonds (optional) | 50 g | 50 g |
| Red or white wine (optional) | 1 tbsp | 15 ml |
Note: Some ingredients may vary depending on availability or medieval authenticity. Pork fat is recommended when using game to prevent dryness.
Detailed preparation instructions
-
Meat preparation
-
Mix minced meat and pork fat (if using game), onion, egg (if used), and spices: cinnamon, ginger, cloves, salt, and pepper.
-
Add chopped pistachios or almonds for crunch and authenticity.
-
-
Cooking the filling
-
Melt duck fat or butter over medium heat in a pan.
-
Add the meat mixture and cook for 5–10 minutes until lightly browned and flavors blended.
-
Add wine and reduce for 2–3 minutes if using.
-
-
Pastry preparation
-
Roll out pastry on a flat surface.
-
Cut a circle or rectangle to fit the mold or dish.
-
-
Assembling the pie
-
Place the cooked filling in the center and fold the edges over to form a package or lid.
-
Decorate the top with medieval motifs if desired.
-
-
Baking
-
Preheat oven to 180 °C.
-
Bake for 45–60 minutes until golden and fully cooked inside.
-
Let rest 10–15 minutes before cutting.
-
Cutting: meat finely minced, onion in brunoise, pistachios/almonds chopped. Pastry rolled evenly with consistent thickness.
Cooking programming (for cooked dish)
Recommended container: deep baking dish or pie mold with lid
| Element | UNOX (CHEFTOP / BAKERLUX) | RATIONAL (iCombi Pro / SelfCookingCenter) | Standard oven |
|---|---|---|---|
| Program name | Gentle convection | Dry heat + light steam (10–15%) | Manual |
| Cooking type | Multi-step | “My Programs” | Manual |
| Cooking mode | Gentle convection | Dry heat + light steam | Static or rotating |
| Temperature | 180 °C | 180 °C | 180 °C |
| Ventilation / Airflow | Speed 1–2 (low) | Automatic | No forced airflow |
| Humidity / Steam | 0 % or low | 10–15 % steam, then 0 % | No steam |
| Duration | 45 min (individual) / 50–55 min (mold) | 45 min / 50–55 min | 45–60 min |
| Core probe | Optional 85 °C | Optional 85 °C | Not available |
| Rest after cooking | 10–15 min outside oven | 10–15 min outside oven | 10–15 min |
| Programming type | MIND.Maps™, .evn, Multi.TIME | MyDisplay, .rezept, iProductionManager | Manual |
| Export/import | Yes – USB (.evn) | Yes – USB / network | N/A |
| Specific remarks | Center trays, monitor color, avoid frequent opening | Use light steam, finish without steam | Center rack, avoid excessive browning |
Tips and advice
-
Add pork fat for game to keep pie moist.
-
Adjust spices to taste: cinnamon, ginger, cloves, nutmeg, or allspice.
-
Variants: veal, pork, lamb, or game; pistachios or almonds for texture.
-
Common mistakes: overcooking, too thin pastry, under-seasoned filling.
Serving
-
Presentation: on a plate or in mold, decorated with medieval motifs.
-
Accompaniments: rustic bread, salad, chutney, or spiced fruit compote.
Recommended wines and beverages
-
Wines: light red, Burgundy, Loire wine
-
Other drinks: dry cider, light herbal infusion, herb-flavored water
Preparation and cooking times
-
Preparation: 20 minutes
-
Filling cooking: 10 minutes
-
Oven cooking: 45–60 minutes
-
Total time: 75–90 minutes