Thread by @TheGlintOfLight

Hey everybody and welcome to my first #EarlyModernPeriod cooking thread. As @solveig_hanson tweeted, we will be making Cheshire Pork-Pye from Hannah Glasse's The Art of Cookery (1747)! 1/

For this recipe you will need:
- a pie crust
- pork loin
- apples
- sugar
- white wine
- butter
I'll get started on the cooking process a little later (I'm making this for dinner), but feel free to cook along and share pictures of what comes out. 2/

My pie crust is Hannah Glasse's Puff-Paste (I was going to make her good Crust for great Pies but don't have any suet). I reduced her recipe down to 2 cups of flour and 1/8 cup of butter (plus about another 1/4 cup on top for the lamination). 3/

I typically hate making puff pastry because I struggle to keep things cold enough. But I gave it my best shot and comfort myself by thinking that Hannah Glasse didn't have a fridge to keep things cold, so I'm simply being more authentic. 4/

After laminating my pastry, it was time to roll out my pies! You'll notice I'm using muffin tins rather than pie pans. I'm doing this in case the recipe isn't good, so I don't waste food.

Now that they're sealed up, it's time to put them in the oven! I'm going for 350F/180C bc that's a pretty standard temp.
PLEASE NOTE: because the recipe calls for raw pork, I will be probing my pies with a thermometer to ensure food safety. If you're cooking along, do this also.

I baked my wee cutie pies for about 45-50 minutes, or until my thermometer registered that the pork was thoroughly cooked. They popped out of the tins super easily (butter will do that I guess). Look at how handsome they are!!

And now, the verdict (and the cross-section). The pastry was perfectly buttery and flaky because I am so good at laminating dough. The filling was quite tasty, although I wish I had seasoned more aggressively and packed in more apple. 8/

My partner, not a savory pie person, deemed them "accurately cooked" and "if you like this kind of thing, you'll like this thing," which is honestly significantly better than I was expecting. I thought they were pretty good. If I ran a brew pub I'd put a version on the menu. 9/9