Medieval Lentil Pot Pie
Submitted by Andrée
|
 |
| prep time: 30 minutes | cooking time: 45 minutes - 1 hour | makes 6-8 servings |
|
| A medieval pot pie never tastes the same every time you make it because its ingredients are flexible. I made this for myself for the otherwise carnivorous Christmas feast at my parents. I believe all the ingredients in this pie were available in the Middle Ages. However, I doubt they used olive oil to make their pie crusts and put lentils as the filling. Still, it's Christmasy and it's good to serve to D&D nerds. |
|
Equipment:
9" pie plate
Ingredients
-2-3 cups cooked Puy Lentils
-Pie crust (for lid too)
-1 cup cooked oatmeal
-½ to 1 cup vegetable broth (The final mixture should be on the wet side.)
-splash of red or white wine
-1 to 2 cups TOTAL of any of the following, separate or in combination:
minced dates, currants, raisins, minced figs, ground nuts (almonds, walnuts,
etc.) The variety of ingredients & the total amount used depends on personal
taste.
-¼ tsp. salt
-¼ tsp. pepper
-1 - 2 Tbs. TOTAL of any of the following spices, separate or in
combination: ginger, cinnamon, cloves, nutmeg, cardamom. The variety of
spices & the total amount used depends on personal taste.
Directions
Preheat oven to 350 F. Mix well all ingredients. Taste it to ajust seasonnings. Place in pie shell and top with a pastry lid . Bake for 45 minutes to an hour, or until the pastry is golden brown and the filling set. Serve hot or cold. You can also freeze the pie and cook it later. Cook it at the same temperature, but for 50 minutes to an hour. |
| |
|
