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Historical recipe: chewit – a meat and fruit pie
- Preparation and cooking time
- Total time
- Difficulty 4/10
For the pastry
- 400g Flour
- 200g Butter
- 1 Egg yolk
- 1tsp Salt
- Iced water
For the filling
- 500g minced beef
- 50g Sultanas
- 6 Dates
- ½ Zest of half an orange
- 2 medium sized pearschopped
- 100g Suet
- 1tsp Ground nutmeg
- Salt and pepper
- Rose water(for sprinkling)
- Sugar(for sprinkling)
Method
For the pastry
step 2
Sift the flour and salt into a basin. Cut the butter into small chunks and rub it into the flour until the mixture resembles breadcrumbs.
step 3
Sift the flour and salt into a basin. Cut the butter into small chunks and rub it into the flour until the mixture resembles breadcrumbs.
step 4
Roll the pastry into a ball, wrap in cling film and leave in the fridge for 30 minutes.
step 5
Lightly fry the minced beef, then add the suet, fruit and seasoning.
step 6
Roll out the pastry and line a pie tin, leaving enough for the lid of the pie.
step 7
Pack the filling tightly into the pie case. Sprinkle a small amount of rose water on the top of the filling before adding the pie top.
step 8
Sprinkle sugar on the pastry and cook for an hour in an oven preheated to 200˚C.
