Crust: 2 cups semola flour ½ tsp salt ½ tsp dried rosemary ½ tsp dried dill weed ¾ cup butter ½ cup cold water

Filling: ½ lb ground pork 1/3 lb ground chicken 1/3 lb ground lamb 1 cup chopped onion 1 ½ cup grated turnip ½ tsp crushed garlic ½ tsp salt ¼ tsp celery seed ¼ tsp ground clove 1/8 tsp ground cinnamon 1/8 tsp ground nutmeg

For the crust: Stir together the semola flour, salt, rosemary, and dill weed. Cut the butter into small chunks, then cut it into the flour mixture until the mixture becomes a crumbly paste. Drizzle and stir in the water. Press it together to form a dough, then divide into 2 balls. Press each ball into a thick disk, wrap them in plastic wrap, and put in the fridge to chill.

Combine all the filling ingredients in a large pot over medium-high heat. Cook, stirring occasionally, until the meat is cooked, then remove from heat.

Bring out the crust dough. Lay out a large sheet of plastic wrap, put one unwrapped disk of dough on it, then cover with another sheet of plastic wrap. Roll out the dough to a thin, large circle, about 15” in diameter. Remove the top layer of plastic wrap, and turn the sheet of dough in to a 9” pie tin. Press the dough down into the corners.

Roll out the second disk of dough in the same manner, but keep it sandwiched between the plastic wrap. Put them back in the fridge to chill.

Preheat oven to 400° F.

When the filling has cooled enough to handle, bring out the pie crust and spoon the filling inside. Use a slotted spoon to avoid putting the cooking liquid into the pie. Place the second sheet of dough on top. Trim around the sides of the tin, press the top and bottom crusts together around the edges. Cut slashes in the top crust. Use any leftover dough to make small decorations.

Bake for 45 minutes, until the crust is golden brown.

#butter #celeryseed #chicken #cinnamon #clove #dill #garlic #lamb #main #nutmeg #onion #pie #pork #rosemary #salt #semolaflour #turnip

Chicken: Needs to be thawed. Doesn't have to be room temperature, but can't be frozen. Cut out any bones. Cut or pound the meat so it is no more than ¾” thick.

First dredge: Flour and/or cornmeal.

Second dredge: Buttermilk, or milk with some acid added. Generally vinegar, but you can amp the flavor by adding salsa, steak sauce, or whatever.

Third dredge: Mostly bread crumbs. Panko for most crunch, but any kind will work. Add lots of salt, pepper, and seasonings. (paprika, rosemary, onion powder, garlic powder, cumin, what you want)

Frying: I use plain canola oil. Type of oil doesn't necessarily matter as long as it can get hot. Use at least ½” of oil. Put it over high heat in a frying pan. Once it gets hot, turn the heat to medium.

Process: Use tongs to handle everything.

First, coat the chicken piece with flour/cornmeal. Then dip it quickly into the milk. Then put it in the breadcrumb mixture, coat it & press the crumbs onto it.

Put the chicken directly into the hot oil. Let it fry, without moving it, for several minutes until the bottom is deep golden brown. Then flip it and fry the other side the same.

Don't have more than 2 or 3 pieces frying at a time so they have space & a more stable temperature.

When you take out the chicken, put the pieces on a cooling rack atop a baking sheet. Extra oil will drip off, and the chicken will cool without getting soggy.

#breadcrumbs #buttermilk #chicken #cornmeal #main #milk #oil #wheatflour

Chicken pieces (boneless and skinless is easiest) salsa shredded cheese (such as cheddar, mozzarella, colby jack, pepper jack, monterey jack) oil or butter spices (Mexican style, such as cayenne, cumin, cilantro)

Preheat oven to 350° F.

Warm the oil/butter in a frying pan over medium heat. Add in the chicken pieces. Sprinkle the tops of the chicken with spices. Let brown on the bottom side until the chicken seems cooked about halfway through.

Transfer chicken and all drippings from the pan into a baking pan. Cover the chicken with salsa, then cover with shredded cheese. Bake for 20 minutes or until the chicken is cooked through. (Check with a thermometer for larger pieces. Chicken needs to be cooked to an internal temperature of 165° F.)

Serve with sides like beans, rice, corn, guacamole, sour cream, whatever you want.

#butter #cayenne #cheese #chicken #cilantro #cumin #main #oil #salsa

(Medieval-inspired. Medieval-probable.)

Use a 9” deep dish pie tin. You also want a meat thermometer.

Pie crust:

¾ cup butter 2 cups whole wheat pastry flour or semola flour ½ cup water ¼ tsp salt beaten egg whites

Filling:

2 Tbsp honey ½ cup dried fruits, minced (such as raisins, blueberries, prunes, cherries, figs, dates) 1 Tbsp ground cinnamon 3 egg yolks 2 Tbsp minced nuts 1 cup carrots, finely chopped ¾ cup fennel bulb and stalk, finely chopped 2 cups chicken, cut into about 1” cubes ½ tsp salt ½ tsp pepper 1 tsp thyme ½ tsp mace

Set the oven to 350° F and put the chicken in to cook while you make the crust and chop the vegetables.

Crust: Cut the butter into the flour until it is crumbly and there is no more dry powder. Dissolve the salt in the water, and stir into the flour to make a soft dough. Knead it a bit to get it all together. Form a ball, wrap in plastic wrap, and place in fridge to chill until hard.

Stir together all the filling ingredients.

When the crust dough is hard, divide it in half. Place a piece of waxed paper on the counter, and sprinkle with flour. Roll out half the dough to a circle big enough to fit in the pie tin. It should be somewhat thick crust. Place the tin upside-down on the dough, and flip it over with the dough and waxed paper to get the dough inside. Remove the waxed paper and press the dough down into the tin.

Spread the filling into the pie crust.

Roll out the rest of the crust dough in the same way, using the waxed paper to lift it and place it on the top of the pie. Trim the edge of the crust and pinch the top and bottom together.

Brush the beaten egg whites onto the crust. Make a cool design on the top crust with the remaining dough! Make sure there are some cuts in the top crust. Brush the design with egg whites as well.

Bake for about 45 minutes, until the internal temperature reaches or exceeds 165° F.

Variation: Use ½ cup bacon and ½ cup chicken. Use parsnips instead of carrots. Use puff pastry instead of pie crust.

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