Medieval “Mutton” Mince Pie
INGREDIENTS
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A sweet-and-savory main course adapted from The English Huswife by Gervase Markham (1615) using Jeanne Thiel Kelly’s
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8-10 servings
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INGREDIENTS
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Crust
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2 1/2 cups unbleached all purpose flour
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1 1/2 teaspoons sugar
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1 teaspoon salt
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1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
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1/2 cup chilled lard cut into 1/2-inch cubes
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5 tablespoons (or more) ice water
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Filling
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1 pound boneless leg of lamb, diced into 1/4-inch cubes
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1 tablespoon vegetable oil
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1/4 pound suet, chopped very fine with a food processor
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1 teaspoon salt
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1 teaspoon cloves
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1 teaspoon mace or nutmeg
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1 cup currants
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1 cup raisins (preferably the large golden raisins the Brits call sultanas)
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1/4 cup prunes, roughly chopped
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1/4 cup dates, roughly chopped
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zest of 1 orange
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1 egg, beaten
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Sugar
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