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A period dish

Chewet Pie

A small spiced pie of minced meat, fruit, and suet, sweet and savoury at once.

Serves 12

A chewet was a small fried or baked pie with a filling of minced meat, dried fruit, and spice. It sat between the savoury and the sweet and appeared at feasts alongside both.

Ingredients

Produce

  • 1 apple
  • 1/2 tsp ginger

Pantry / Durable

  • 3 cup flour

Spices & Seasoning

  • 1 tsp cinnamon

Other

  • 1 lb cooked meat
  • 4 oz suet
  • 1/2 cup currants
  • 1/4 cup wine

Method

  1. Mince cooked meat finely and mix it with chopped suet, currants, and chopped apple.

  2. Season generously with cinnamon, ginger, salt, and pepper, and moisten with a little wine or stock.

  3. Roll out a short pastry and cut it into small rounds. Put a spoonful of filling on each and cover with another round.

  4. Crimp the edges and cut a small slit in each lid.

  5. Bake until golden, or fry the chewets in hot fat until crisp. Serve warm.

Adapted from The Forme of Cury.

Served at

The wager at Port-Royal · Paris, France