Reformation Meat Pies

 Reformation Pork and Beef Pie Recipe

Ingredients and directions:

1 lb of bacon

1 lb ground pork sausage

1 lb ground beef (I like 85/15 ratio)

Brown the meats--I did the bacon separately and then chopped it up (tore it in pieces!)

Aldi's packages of dried cranberries and chopped dates (or chop them yourself)

Salt, pepper, rosemary, thyme, basil, sage (we grow herbs in our backyard, so I go out and pick some, strip the leaves, and toss them with the meat)

One chopped onion

Two cloves of chopped garlic or a tsp of garlic powder

Blue cheese and/or Feta cheese--I discovered this addition by accident while studying medieval recipes. The blue cheese adds so much flavor. I am thinking maybe 1/2 pound of cheese--one and a half of the regular size packages from Aldi's. The recommended cheese is Stilton, but blue cheese has a similar flavor and that is what I used.

Beef broth (chicken is okay too!) I don't know how much I put, but you want enough to make the meat juicy so it won't dry out but not drowning.

After browning the meats, add all the above items.

Make or buy a crust. (probably need two packages) (I get Pillsbury refrigerated crusts because it is easy.)

Roll the crust into a pie plate. This will probably make two pies, but I am not sure. I made three, but I may have had more than a pound of pork and beef.

Spoon the meat filling into the pie crust and top with the second crust. Cut small patterns in the crust to allow liquid to escape.

Bake in a heated 425º oven for 15 minutes. Reduce heat to 400º and cook for about 30 more minutes. You may cover the edges of the crust with foil to keep it from getting too brown.

And that's it! I also use shredded chicken (I like thighs because they are more tender) for those who prefer chicken--bacon would be optional.