Ya'll know what Sunday is, right?
It's the start of the new season of Game of Thrones.
I could not be more excited. I love that show. I love those books. I know the books are not well written and I don't care. It was like reading a soap opera and it was wonderful.
In honor of the new season, I made a recipe from the Game of Thrones Cookbook, which my wonderful amazing husband bought me last year for Christmas. They give two recipes for Beef and Bacon Pie, one a more Medieval recipe and one a modern recipe. I chose to do a combination of the two. This pie was savory with just a touch of sweetness. Perfect for a feast in Winterfell (or for Game of Thrones). The man was also amazing because he went to Total Wine on the way home and bought a few 750mL bottles of the new Ommegang Game of Thrones Beer. Every year Ommegang releases a new beer inspired by the show and this marriage of Belgian and American style ales is very tasty.
I recommend both things, and I especially recommend them together.
Ingredients for Medieval Pastry Crust (makes 1 double crust pie)
- 3 cups flour
- 1/2 cup unsalted butter
- 2 egg yolks
- 1/2 cup water
- pinch of saffron
- Dissolve saffron in warm water and allow to cool to room temperature
- Cut/rub butter into the flour with your hands until it is sandy. Add beaten egg yolk and saffron water and stir until incorporated and everything sticks together. Divide into two pieces and chill
Ingredients for Filling/Pie
- 1 batch medieval pie crust
- 5 strips streaky bacon, cut small
- 1 onion, diced
- 3 ribs celery, diced
- 1 carrot, diced
- 1 small turnip, diced
- 1 1/2 lbs beef chuck, cut into 1 inch pieces
- 3 Tbsp AP flour
- 3/4 cup mixed dried fruit (I used prunes, raisins and apricots, though dates would likely be good as well)
- 3 Tbsp apple cider vinegar
- 3/4 cup chicken stock
- 1 sprig of fresh rosemary, minced
- 2 or 3 sprigs fresh thyme
- salt and pepper
Directions for Pie
- Sautee bacon until fat renders and it crisps slightly. Drai.n off some of the fat and add onion, celery, carrot and turnip. Cook until onion is soft and slightly golden. Move vegetables to edges of the pan
- Season beef with salt and pepper and toss in flour. Add to the beef to the pan and brown on all sides. Since this was just going in a pie, I didn't care about crowding as much as I normally would.
- Add fruit, vinegar, stock and herbs and simmer until a gravy has formed. Adjust seasoning to taste and let mixture cool.
- Roll out pie dough in a 9 inch pan and fill with meat filling. Top with another round of pie dough and cut slits in the top to vent. Brush the top of the pie with milk and bake in a preheated 375 degree oven for 40 minutes or until well browned and bubbling. Let cool slightly before slicing.
One Year Ago: French Onion Soup Stuffed Mushrooms
Two Years Ago: Cran Apple Streusel Coffee Cake
Three Years Ago: Tomatillo Salsa
Four Years Ago: Wolverines (Dried Fruit Sourdough Rolls)