Caneline Beef Pie (recipe)

From Cunnan

Submitted by Baron Hrolf Herjolfssen, O.P.

Ingredients

• 3 1/2 kg cubed lean beef
• 1.3 cups veg oil for sauté
• 5.3 cups boiling water
• 1/2 cup cinnamon
• 3 teaspoon nutmeg
• 1.5 teaspoon thyme
• 1.5 teaspoon sage
• extra cranberry sauce if wanted
• 8 x 9" unbaked pastry shells & lids
• 2.5 cups honey
• 5 cups currants
• 2 cups ground almonds
• 2 cups white wine
• cinnamon sugar (4:1 cin:sug)
• 8 cups raw cranberries, stems removed

Method

1. Sauté meat in hot oil.
2. In boiling water, dissolve cinnamon, nutmeg, thyme and sage.
3. Add to the sautéed meat. Remove from heat and drain, reserving liquid for pie and sauce.
4. Preheat oven to 400 F (204 C).
5. Line the bottom of the pies with cranberries (or whatever berries are available).
6. Drizzle honey over the berries.
7. Evenly distribute the currants.
8. Arrange the meat pieces over all.
9. Add 7 tablespoons of reserved liquid to each pie.
10. Cover with the pastry lid, crimping the edges to seal. Pierce with fork.
11. Sprinkle edges of the pie with cinnamon sugar.
12. Bake for 40 mins until the crust is slightly browned.
13. Add almonds and wine to half of the reserved broth and simmer for 7 minutes to make a side sauce.
14. Add more reserved liquid as necessary, sauce should be the consistency of heavy cream.

Serves 48