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    You are in: Home / Recipes / Medieval Meat Pie Recipe
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    Medieval Meat Pie

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on February 25, 2007

      Good stuff! We used less beef, and added some salt, and it was quite tasty. I might make it up in small pastry packets to take to events. Oh, also, I added about a half cup of cooked peas.

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    • on October 03, 2012

      This was delicious! I made it with pork and used feta cheese (all I had on hand besides Parmesan). I made it into individual hand pies.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2009

      I love this recipe, once I even used a 50-50 blend of lamb sausage and beef liver and it turned out wonderfully; the whole family loved it, and in general, we dislike liver. Great recipe with a lot of room to create variations. I definitely recomend it.

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    • on November 06, 2007

      I made this as a caserole, with potatoes on top, left out the nutmeg (little too strong. This is a delicious one dish meal. I also used dried cranberries too. great dish.

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    • on November 20, 2001

      Yumm! Period cooking at its best!

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    Nutritional Facts for Medieval Meat Pie

    Serving Size: 1 (153 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1063.7
     
    Calories from Fat 881
    82%
    Total Fat 97.8 g
    150%
    Saturated Fat 39.8 g
    199%
    Cholesterol 235.1 mg
    78%
    Sodium 424.9 mg
    17%
    Total Carbohydrate 25.6 g
    8%
    Dietary Fiber 2.2 g
    9%
    Sugars 8.4 g
    33%
    Protein 17.1 g
    34%

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