SCA Recipe of the day: Mylates of Pork

This is the first real meal recipe I've attempted from a period stance, this is another English recipe from the 14th century. I really enjoyed making this one, because I had to make a brand new spice!

2 - 3 lbs. cooked pork
4 eggs
1 cup mozzarella, grated
1 1/2 tsp. powder fort
1/4 cup pine nuts
1/4 tsp. salt
pinch saffron

pastry for a double-crust pie 

Cut pork into approximately 1 inch pieces. Combine with eggs, cheese, pine nuts and spices in a large bowl. Mix well and place into bottom crust. Cover with top crust and bake at 350° until golden brown - about 30 minutes. Serve either hot or cold.

You'll notice a recipe ingredient called powder fort, its kinda like a medieval Adobe. The recipie for such a blended spice is included below:

3 Tbsp. ginger
1 1/2 Tbsp. cinnamon
1 tsp. cloves
1 tsp. cubebs
1 tsp. grains of paradise
1 tsp. black pepper

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OK, this is really a nice recipe and I enjoyed making this one. I pre-cooked the pork and didn't spice it, I didn't wanna counter any of the spice that I used in the pie itself. The fort mixed well, it was a bit sticky to blend all the items together but tat was an easy clean-up. I went with a pre-baked crust because I haven't made one in a long time and I didn't wanna mess this up. It all fit into the pie nicely, I was bit worried but I had success!

Thirty minutes later, the pie has come out of the oven. The crust is not as golden brown as it could be, but that's because I didn't egg wash it  It smells wonderful, the crust crumbled a bit but I believe that's because I cut it and sliced it fresh hot. The crust should hold up stronger if left to chill (and this can in fact be served cold). 

Oh man. Oh man...this tastes amazing. Even the pinch of Saffron I added can be tasted, the fort blended so well with the crust and everytime tastes so...yum. A++.

I'm gonna go back to eating.