medieval meat pie
Stuff happened, and suddenly, on short notice, I'm making meat pies. The catch is, they have to be accurate for 14th Century England - in their finished state. It's for an educational display and the group (me included) are real sticklers for detail. I can use my modern kitchen to make the pies - thank goodness. I have pork and hogget (1 year old sheep meat) so I figured two different kinds of pie.
Food allergies mean I can't include soy in any form whatsoever, which basically means I need to make every part from scratch. Thankfully I can use the pressure cooker for the broth/gravy/sauce if I need to. Eggs may or may not be possible, so I'll err on the side of caution and go with no eggs.
I think I have all the ingredients I need, lots of fat, including mutton, hogget, lamb, pork, suet, leaf and lard - but not much butter. Meat, flour, salt, and fresh herbs in the garden, a few spices. Not sure what else is needed.
Now, for the big question - how on earth do I make these pies?
Please help. Need to finish making them by tomorrow evening!
Also, any thoughts on a vegetarian version that does not include any new world foods like tomatoes, potatoes, beans...? Favas, lentils and chickpeas are okay. How does one make a suet style crust that does not include ingredients that killed an animal? Maybe butter and vegi fats?