Iin my travels across our fair kingdom, on both court and personal business, I have visited every duchy and sampled the great variety of foods that exist within our realm. In this series, I will show you how to create some of Nirath’s best dishes found in homes, taverns, and feasts across the kingdom.

In this part, I will show you how to prepare and serve Baked Mete Ryalle

About This Dish:

Baked mete ryalle is a popular pie dish in Avaland and is a common way for many Alehouses to make meats go further while giving customers a filling and tasty meal. This recipe comes from the Eagles Rest a tavern and inn in the bustling city of Middenstedt where the tavern owner uses leftover pork from the luncheon roast to create a hearty meal for the evening’s patrons.

You will require (measurements for ingredients are given in Imperial (UK) measurements (please note these are different from US customary measurements)):

2 lbs. pork
1/2 tsp. cloves
1/4 tsp. mace
1 tsp. black pepper
2 tbsp. sugar
3 tbsp. butter

Shortcrust pastry for a 9-inch pie pan, I find this to be about 13oz but your measures may vary.

Directions:

Boil or slow-cook the pork until tender (many cooks use leftovers).

Allow to cool and then chop into small pieces. Layer pie pan with shortcrust leaving some for a top crust.

Mix pork with spices and sugar.

Put the mixture into pie crust

Then dot with butter and affix the top crust

 

Finally, bake at 350°F until golden brown which takes about 30 minutes.

Alterations:

Variations on this recipe mainly alter the type of meat used, though often this necessitates such an alteration of the spices as to become a new recipe. Some tavern owners prefer to use puffed pastry but the original shortcrust is the prefered method.

Serving Suggestions

These pies are often served as is, often with a pint of Avaland lager. Personally, I prefer to add a hard cheese and a hunk of bread to the meal, giving an enjoyable juxtaposition of flavours and having something to soak up the juices with.