CRUSADER MEAT PIE

CRUSADER MEAT PIE

Part of the `Eating in Jerusalem' exhibit described in the adjoining article is a photograph of the Crusader feast (the meat pie is shown above). European food of the time was relatively dull, and the Crusaders were delighted with the spices, fruits, and sweets they encountered in Jerusalem. PASTRY: 3 cups flour 2 eggs 1 teaspoon salt 1/2 cup oil FILLING: 1/3 cup olive oil 3 cloves garlic, chopped 2 onions, coarsely chopped 2 1/4 lbs. minced mutton, beef, or game 1 cup of mixed herbs (parsley, rosemary, sage, oregano, marjoram) 1 cup beef stock 3 eggs, beaten Salt and pepper to taste

For the pastry: Mix flour, eggs, salt, and oil. Add 1/2 cup cold water and knead into A flexible dough. Cover and leave to cool.

For the filling: Fry garlic and onion in oil until onion is translucent. Add meat and fry till light brown. Add the herbs and stock, cook until most of the liquid has evaporated. Allow to cool (so the filling won't cook the eggs), then mix in almost all of the beaten eggs (reserve enough to brush onto the top crust).

Roll out 2/3rds of the dough until about 1/8 inch thick. Line a 9-inch pie dish with it, and fill with the meat mixture. Roll out the top crust and lay it on top. Pinch edges together and flute. Cut slits in top crust for steam to escape, and decorate crust with leftover pastry shaped into leaves, etc. Bake in a 350-degree F. oven for 40-50 minutes. Ten minutes before finished, brush crust with a reserved beaten egg.