Name: Savoury Pies, Pasties, and Patties
Ingredients: Zest (to taste); Curry Powder (to taste); Forcemeats (as needed); Hard-boiled eggs (cut in halves); Strong gravy (as needed)

Savoury Pies, Pasties, and Patties

Ingredients

Directions

Prepare the filling

Sprinkle the filling with zest and curry powder to taste.
Cover the bottom of the dish with forcemeats and form them into balls.
Arrange a ring of meatballs and a ring of halved hard-boiled eggs around the top of the pie.

Add the liquid and serve

Instead of water, pour in strong gravy.
After baking, use a funnel to pour in additional gravies or sauces as desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Forcemeats: Form the main meat filling and the meatballs that give the pie its body.
Hard-boiled eggs: Add firm, sliced texture and a mild richness to the finished pie.
Strong gravy: Replaces water as the liquid, adding savory flavor and moisture to the filling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.