Īncient Greeks are believed to have originated pie pastry. Sometime before 2000 BC, a recipe for chicken pie was written on a tablet in Sumer. These galettes developed into a form of early sweet pastry or desserts, evidence of which can be found on the tomb walls of the Pharaoh Ramesses II, who ruled from 1304 to 1237 BC, located in the Valley of the Kings. One 1450 recipe for “grete pyes” that might support the "magpie" etymology contained what Charles Perry called "odds and ends", including: ".beef, beef suet, capons, hens, both mallard and teal ducks, rabbits, woodcocks and large birds such as herons and storks, plus beef marrow, hard-cooked egg yolks, dates, raisins and prunes." History AntiquityĮarly pies were in the form of flat, round or freeform crusty cakes called galettes consisting of a crust of ground oats, wheat, rye, or barley containing honey inside. One source of the word "pie" may be the magpie, a "bird known for collecting odds and ends in its nest" the connection could be that Medieval pies also contained many different animal meats, including chickens, crows, pigeons and rabbits. A possible origin is that the word 'pie' is connected with a word used in a farming to indicate 'a collection of things made into a heap', for example a heap of potatoes covered with earth. But the Oxford English Dictionary is uncertain to its origin and says 'no further related word is known outside English'. The first known use of the word 'pie' appears in 1303 in the expense accounts of the Bolton Priory in Yorkshire. Cooked birds were frequently placed by European royal cooks on top of a large pie to identify its contents. Pies can be a variety of sizes, ranging from bite-size to those designed for multiple servings.Ī detail of a painting by Jan Brueghel the Elder (1568–1625) and Peter Paul Rubens (1577–1640) depicting several bird pies. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs. A two-crust pie has the filling completely enclosed in the pastry shell. A top-crust pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. Savoury pies may be filled with meat (as in a steak pie or a Jamaican patty), eggs and cheese ( quiche) or a mixture of meat and vegetables ( pot pie). Sweet pies may be filled with fruit (as in an apple pie), nuts ( pecan pie), brown sugar ( sugar pie), sweetened vegetables ( rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie). A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients.
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