add some onions and this is a Russian Churbrek.... seriously.... this is almost the same recipe that my family has used sense they took Moscow in 1430... (Which is why Kiev was the capital of Russia was there for a time.)
“I will not attack […] nuns unless it is their fault.” Ah, yes, because if there’s one thing medieval nuns were known for, it was picking fights with knights.
@@TastingHistory As a graduate of a parochial school largely taught by nuns more than half a century ago, I can still identify by name several nuns who would have happily picked (and won) fights with the toughest of knights (there was a reason why Sister Charlotte's nickname among my fellow students was Sister Rocky ...).
Though apparently humble pie is also its own thing - Tony Robinson talked about it in one of his series (I think it was the Christmas episode of worst jobs). Some sort of offal stew?
I went to a fabulous medieval restaurant in London in the late nineties. My first time going to a restaurant by myself, while on my first vacation by myself. I can't remember what I ate, but I do remember it was delicious. Unfortunately, I could never find it again so I guess it closed down.
Some insight from Argentina where we eat empanadas fritas regularly (fried meat pies). You need to deep fry them in really hot oil, also it seems too much fat for the flour, usually the relation is 1 to 5, (and usually only fat or butter, not both)
@@ramiroexposito4010 I'm Brazilian and I was about to comment on how the recipe reminded me of empanadas or the Brazilian deep-fried pastel. To fry the pastel the oil has to be very hot too! And the recipe for the pastel dough contains flour, water, vinegar, salt, oil, egg and a little bit of cachaça! 😅
"Fry" in some recipes from this era means to set it by the fire to do more like dry and brown.... not a lot of difference from baking, except that it's not in an oven. :-)
I was thinking maybe they meant just tossing the whole pie into lard, like you'd do with fries, so that the whole thing is submerged is searing liquid. Maybe that would have worked?...
I guess it's kinda fitting to know that Murderhobos were not just something imagined at D&D tables to frustrate the DM. They were authentic to the setting
Yeah, not too surprising that both in real life and in role-playing games, the same thing tends to happen when you give some random schmucks weapons and armor and let them loose in a world where laws are enforced mostly on the basis of who can get away with what.
Hey Max! I'm from Argentina, we still eat these here. If you want to fry them, you have to get an deep sauce pan and fill it with lard till when it melts it's deep enough to cover the pie (here we call them empanadas). The lard has to be very hot, we usually test it by throwing an little bit of dough and it has to make bubbles and brown evenly. First your pies will go to the bottom of the pan, you have to make sure they don't stick to the bottom but it's quite easy. When they start floating and are golden brown, you take them out. You can reuse the lard and also you can do this with oil but the taste is different, it's much better with lard. I think the reason you couldn't fry them is because the dough is too thin: the dough is usually very soft and easy to manage, it has to be on the thick side, around 5 mm, and it has to be very well shut otherwise it will come apart when you put it in the lard. I hope this helps :)
I love empanadas, there are a few restaurants in my area that make them. Arepas are quite good too, though I believe those are more of a Venezuelan cuisine.
Same here in Malaysia except change the lard with vegetable oil. Otherwise the result will be kinda the same. Often time these things can be found at any malay food vendor and it is very cheap and flavourful. We call this dish karipap or curry puff.
SCA friends who have researched medieval cooking have said that egg yolks were a common ingredient partially because there were a lot of non-food uses for the whites, so you had extra yolks you didn't want to waste.
@@nguyendi92 Egg whites were used to stiffen collars, cuffs and hoods particularly for religious orders , nuns in Portugal invented the egg custard tart to make use of the extra yolks.
"Failure is a vital part of all scientific endeavor." "Good judgment comes from experience; experience comes from bad judgment" Think of all the time and effort your experience has saved your viewers. You are providing a magnificent service. One that is very enjoyable to watch.
The hot water crust may have had trouble frying because of two factors: friend of the show Sohla El-Waylly mentioned in her recent Original Chinese Dumpling Ancient Recipes episode that hot water dough hydrates the starches more readily than the gluten, creating a softer but more delicate dough. Second, the addition of fat to the dough and then aggressive direct heat means you're more likely to render it out during cooking, further compromising the dough. Baking was slower and less aggressive, so it yielded better results.
This. Why would you ever deep fry something that already has so much fat in it? I think possibly the original author had perhaps a different understanding of what "frying" means to us in 2021.
@@BigIron936 He didn't try to deep fry it, though, he tried to pan fry it. But yeah, it's possible their idea of frying was different than ours, but I think Max would've either known that already or researched it beforehand if that were the case.
@@BigIron936 That, or the author meant something different by "dough"- after all that was the vaguest area of this recipe, and the hot water crust was an improvisation on Max' part
Here we use an empanada dough that has a lower fat-to-water ratio, and it works for both oven and fried empanadas. With the fat content in the recipe, the dough used might be closer to a shortcrust than empanada dough (which is ideal for oven cooking rather than frying). Love from Argentina!
In the southeast of Spain we've got a delicious one with a crunchy top (also has boiled egg) and in the north there is a hearty pie with all types of cured meats. I have to agree with your comment :) es.m.wikipedia.org/wiki/Pastel_de_carne_murciano
Oh, the humility! It sucks, eh? I used to own a restaurant, and as much as I consider myself a very learned cook, I frigged up a lot. You are adorable, Max!
They turned out quite gorgeously, BTW!!! I might be inclined to devil those egg yolks, adding a bit of mustard powder, smoked paprika, pepper, garlic and shallots with a little mayo and sour cream. Take out the ginger and give it some cumin or coriander. That would give you a bit of hold and a punch of flavour.
@@tammystratford7079 Sounds delish, but paprika and pepper would really take away that medieval bit, which was the video's purpouse. However, you still gave me a great idea for dinner. Cheers.
Thank you, Max, for keeping it real. I mess up all the time, so it’s good to know you do too. ….But what I did NOT mess up was that Pumpion Pie! It’s totally time to make that again! 💜 Thank you for making my absolute favorite channel, and including all the fun history and awesomesauce recipes!
I rarely every "fry" anything, but my guess would be that you were trying to fry something in fat (or oil?) that was already heavily infused with fat. For instance, batters for fried food doesn't use fat in the batter. On the other hand, baking a crust that is infused with fat will brown nicely because of the fat.
Yeah, I would be interested to see what this would pan out with a less-buttery crust. I know you can fry puff pastry, but that's definitely a deep-fry and it seems as though Max was shallow frying. Shallow frying something with that much fat content will cause the crust to essentially melt on one half while the other side is busy cooking.
Came here to say exactly this, the dough was probably too fat-heavy to be even shallow fried. From the still frame, seemed like the pies kinda fell apart when fried... I'm also wondering if a bit more kneading of the dough could have formed more gluten to essentially "toughen up" the dough enough to survive a shallow fry.
Most pan fry doughs are "pot sticker" like- Small dumpings rather than large 'pies', and with thin doughs. They can be fatty dough, but thin and smaller in volume is the key on a pan fry.
Yeah. Max's channel is one of the very few that doesn't delve overly into modern issues. Just focusing on the good food and real history info. I have no doubt he has strong opinions on the other stuff, who doesn't? But we all need a break from current year in-fighting, regardless of our "teams." Let's all be friends here and enjoy the truce/peace for awhile.
If you want to stay away from modern-world craziness, DON’T check out Shadiversity, despite Max Miller’s recommendation. He’s one of those culture war bigots who pushes his sexism and homophobia into most of his videos, and he’s also friends with a literal neo-n@zi.
About the pie filling being dry... what if the mashed egg yolk was supposed to be mixed into the pan right after the meats were done frying, so it thickened the pan juice into a sort of gravy?
Was thinking the same thing. Meat is too precious to waste any fat drippings, they would have figured out some way of getting that into your belly as well. Nothing would have been wasted.
Yeah, I was thinking along similar lines! I've used hardboiled egg in vegetarian (mushroom) pasty filling, and it worked very well to thicken and bind it, so it makes sense to me that it would have been intended to do something similar here.
These are essentially what are known as "pasties" today. They are ubiquitous throughout the UK, with many fillings to choose from. My favourite is the steak bake, which is simply pieces of steak in beef gravy.
Oh my gosh, when you said Porter Road was your sponsor my first thought was "huh, I didn't know Porter Road was a chain," and then you said "based in Tennessee" and I was like HEY THAT'S OUR PORTER ROAD! haha I have no idea why that thrilled me so much but it did. :)
I love that sometimes your cooking comes out looking like mine. Everything doesn’t look like it was cooked by some pastry chef or any type of professional cook. That’s not a bad thing. This encourages us all to try the recipe, and it’s OK if it’s not picture perfect. I love that! PS…I also love your (sometimes obscure) movie clips! 😂
@@LynnHermione for us Milanesa is a specific dish with a red sauce over the breaded chicken. Empanada is used for the breaded chicken by itself (no sauces), often accompanied by either rice and beans, or fries, or mofongo, etc.
@@terminator572 Various reasons. Spanglish is a recognized language that has its own structure and rules. I am fully bilingual so jumping between both languages is easy for me. But in this case, because the word itself is needed in Spanish to explain the concept. The whole argument of saying “in PR we call it empanadilla” becomes moot if I were to only use the word breaded chicken. If your problem is the word mofongo, then I can’t help you there. That’s the name of a specific dish and has no English translation.
I usually fast forward through sponsorship plugs because everyone sounds so fake and on autopilot, but yours are so smooth and authentic you were 90% through with it before I even realized it was a plug. 🤣
Can I just say, I love TH-camrs who generously cross pollinate(I.E. link them) with other TH-camrs even when there is really no personal gain to be had. It makes me want to support them even more.
I really appreciate how you showed the failed attempts. It is easy for us at home to get discouraged when we fail a recipie and it is super nice to see that it can happen to everyone.
As Bob Ross said, "There are no mistakes, just happy little accidents." As to the dry filling, I think the pork liver vs pork cuts could have helped. Very finely cut liver plus ginger might have made a primitive pate filling.
I was lucky enough to have gotten married in 1965, just in time to learn to cook with Julia Child, who taught me the important lesson, "You're alone in the kitchen, who is going to see?" th-cam.com/video/k6s6rVAkFrE/w-d-xo.html Our dear Max is carrying on that noble historical tradition; I'm sure Julia was not the first to utter those words. (She actually gave me confidence enough the first year to debone our Thanksgiving turkey, and it was even pronounced a success.)
In Argentina the beef version is a teaditional food with regional varieties. It also made with a variaety of topings inside. If you want to fry them, you need to deep fry them in abundant fat or oil.
While i was at Fort Campbell in KY, meat pies were just a staple everywhere. Gas stations, resteraunts, there were even Food trucks for them in Nashville. One of my favorite dishes
I grew up in north Georgia and fried pies, both savory and sweet, are an Appalachian staple. Not sure if Ft. Campbell is technically in Appalachia, but it is at least Appalachian adjacent. Left over beef stew or roast beef ended up in fried pies or shepherds pie the next day as both were a good way to stretch the left overs.
At long last I tried my hand, and added gravy at your urging. My 4 children loved them and demanded I make them again tomorrow. (I love them, but NO, too much work) thank you for the inspiration, the more I try to cook new things the better of a cook I become! ✊
Welcome to this fine day of Sportsteam VS Storsteam! And... and why are they in their underwear?" "Well, Bob, their record is so bad they can't pay to get their armor back anymore."
You joke, but by the 12th century, jousting knights were the big sports stars of the age. Look up William Marshall; started out as a poor knight, became most famous knight in Europe through jousting, beat the cr*p out of Richard the Lionheart while fighting for his father (that family had issues), ended up running England when the king was away, with his signature on Magna Carta. Makes “pro wrestler turned state governor” look like a beginner.
Gala pie! Pork pie with hard boiled eggs running down the centre of the pie. Usually made in a bread tin so it is rectangular and large, the size of a standard loaf.
@@hjalfi Fortnum and Mason somehow got this credit, however, not Scottish, not English, these were what would now be describable as a fusion food. The Nargisi Kebab easily predates Scotch Egg and the method is identical with alternative ingredients, except the egg.. The 'Scotch' would arguably come from an already old term for chopping or mincing [the meat]. Greetings, from Scotland, where nobody ever got their panties in a bunch over this theory.
I would imagine pies that size most likely needed to be deep-fried. Vendors at events during this period in history would keep a cauldron of hot oil to keep frying them throughout the day.
I was about to say exactly this! The thin layer of the dough makes it difficult to turn around or move without breaking them. Deep frying should work better methinks for these kind of things~
I hear you on the fried pie issue… I found if I take them out of the oven after fifteen minutes or so and THEN fry them, that it works beautifully and adds that last oomph of Flavor!!!! This is my ALL TIME favorite channel! So fascinating to think of how they did things back then, the meats that were usable after the best parts were sold, the way they did things, all the way to the stigmas and beliefs that affected food culture…. This channel is the best!
Maybe it's the way we fry things nowadays compared to back then. I can picture them being thrown in a huge pot of boiling lard or oil, like a deep-frier, so that not only does the the dough get seared from the heat, but it also further cooks the insides. I'm just guessing here though...
Fun fact, some historians believe that that accident you mentioned with Henry VIII caused brain damage, which led to the gluttonous, wife-killing Henry VIII that we all know today. He was practically a different person before that
I read about that too. Prior to the accident he was described as a generous, pleasant and all around great guy. His personality basically did a 180 over night.
I freaking love hand pies! As someone who has done armored tournaments on foot, a hand pie is a perfect pick me up after roasting in armor and getting abused by your friends! Personally, I like to make mine round using small spring forms and add onion and other veggies. And yes, you need a gravy, even if it's just adding a bit of flour to the drippings.
Who doesn’t love hand pies!!! They’re perfect! My favorite are Jamaican beef Pattie’s, Haitian Pattie’s and Dominican patelitos !!! Oh and Mexican empanadas!! And Venezuelan arepas! Lol I love the. All!!!
Keep in mind that much like the noble sons mentioned in the skinny vs fat monks episode, noble daughters who couldn't find a husband or were just particularly troublesome would often be sent to convents to become nuns... Which no doubt goes a long way to explain stories like the convent that would compete with the local brothel for clients...
I art mortal as well Max! I personally have never successfully fried anything at home. The true mark of character and culinary greatness is your ability to admit defeat and attempt a new method to attain the final prize! Baked, those meat pies look scrumptious!
We oftenly make pies like this, we use pork chin fat and deep fry them otherwise it doesn't cook evenly. Also you could try adding white onion (as filling), sweated or cooked (if you want it kind of caramelized) and cutting the meat in smaller bits and making them smaller over all (no bigger than a palm), it helps a lot.
Support : In the words of Stewart Smalley: "You're good enough, you're smart enough, and gosh darn it, people like you!" Don't be so hard on yourself! 😊
Exactly! you did just what any good cook would do! when the recipe isn't working like you think it should, you tried something else that does work. Tthat's not a fail, that's a SAVE.
Ever since I found your channel I have been addicted. Your production value and thorough history of the dishes you make are very entertaining and refreshing. Thank you and I wish you the best in life and in future episodes.
looks like what we call "kibinai", there's also a similar thing called "Cheburekai" that are like a bigger, but flatter version of this, and they're often sold at the beach. you'd have walking vendors going around shouting "baked bread, cold beer, hot cheburekai!"
Oh my gosh, making me miss Lithuania again . . . kibinai! Chebureki are good too, but the ones I had were always extra greasy, like state fair food in the US.
Dear Max, don't sweat it: for fried empanadas we use a special kind of dough, otherwise your pastries will "melt". So don't worry! If you really want to try a fried pastry like that you should find a proper recipe for the dough and try again 💖
Not only the dough, I have a feeling that shallow frying also played a role in the way they turned out. I agree, a less ‘enriched’ dough would be better for frying, but I believe deep frying would have improved the result as well
@@carfish I think deep frying would have helped but I think less water in the dough. Instead of using a fork at firsts I think if Max had used his hand. I deep fry a type hot water crust and I was always taught you can't put too much water in or it won't fry right
@@elenagarnier1840 absolutely agree! He used a very wet dough. But also heavily enriched with lard and butter, which both basically disintegrate when fried. Also, not sure if he chilled them before attempting the fry, that could have helped a bit as well
Here's my thought: rather than frying on a stove top, you may need to deep fry the pies instead. In my neck of the woods, small pies are deep fried to cook them evenly. This is basically like deep frying a doughnut. Hope this helps.
I like the idea that knights are just armored cats. "Sir Gawain no! Drop the clergyman! Drop him! No, don't steal my oxen! Don't fight with the other knights! Just... just go fight those guys in the Middle East. Please."
No! Sor Gawain, why in God's name did you knock my crystal chalice off the table? There was wine in that, now the wood floor is stained because we don't have lacquer finishing like those damnable heathens in Qahira!
@@MK_ULTRA420 no idea what you're talking about, I am talking about pre-crusades knights who were just soldiers, often not even free. It took a while for the new class to establish itself and gain wealth and influence.
After watching this video and seeing your trouble frying these pastries it got me wondering if cooks in this period had the ability and ever did deep fry in oil or lard instead of pan frying? I've Really enjoyed watching your videos and the clear and evident effort and research time you put into making these videos. Keep them coming thanks!
I used to live in Nashville and Porter Road was my local butcher! Their stuff is great quality and they really care about knowing the weird cuts. I'm so pleased they're sponsoring you, Max!
In Southern Italy, more specifically in Puglia region, we have a very, very similar thing: we don't use butter in the dough, we deep fry them in boiling oil, and the traditional filling is a classic combo of tomato + mozzarella. We call them "Panzerotti", which means "Broken Belly", because when you break one of those, the filling leaks out like guts from a belly. There are also other types of fillings, like meat of course, and even octopus with cuttlefish ink mixture in the dough. NOTE: in other regions and outside of Italy, people also call them with the general name "Calzone". But in Puglia region, Calzone is strictly different: think a double layered focaccia, made of thick dough, where the filling is made of onions, ricotta, salty anchovies, and olives; then all into the oven.
I just love seeing comments here of people listing out their region's take on what feels like a global experience of fried dough filled with foodstuff 😭 Fried dough really be a shared experience around the world
ปีที่แล้ว +3
I love panzerotti! I didn't realise they were specifically from Puglia.
I LOVE that you shared the frying misadventures. Given the vagueness of many of your recipes, I often wonder how you stumble upon something that works. Thanks for sharing your many iterations. ☺️
Hey, super cool you picked up on these. We have been making butter dough meat pies from the old recipe from Crimean Karaites for the last 25 years at least. Butter dough should not be fried as the butter should cook the dough all around instead of gradually from the bottom. This is one of the reasons you need to keep butter dough in the fridge for some time so that the butter is stiff. If you fry it, the butter on the top will melt and the dough will fail. What you did at the end is very correct according to the recipe we use.
@@amycupcake6832 Well, so what that They may differ on some opinions, people can respectfully disagree. Besides, Shad did multiple collabs incl. with channels like OSP so yeah, I see no problem XD
These meat pies sound like an early version of pasties (with an “a” like “cat”), which were brought over from the UK by Cornish miners to the Upper Peninsula of Michigan, where they mined copper and where the pasty has ended up being a state-renowned food. (Beef, potatoes, carrots, onions, and rutabaga are our family’s traditional filling - only time we ever buy rutabaga haha!)
Well Cornwall and Afghanistan going back to the bronze age were the two major centres for mining many necessary minerals in ancient times. Sure things like gold and silver could be found elsewhere but copper and tin for making bronze was only found in those locations and in Cyprus in large numbers as were thing like high quality iron and other metals. Britain was also classified as the western Afghanistan by the Romans both because of how divided and diverse the people were, making it extremely difficult to totally conquer and control, and because of the mineral importance of the region.
You know, I really appreciate that you tell us about things that didn't work the way you expected. Not only that but that you show us that you tried more than once and failed all those times, until you got to something that worked. That is so wonderful. I have a hard time bouncing back from a failure so this is very important for me to see. thank you.
I've made a habit out of watching Tasting History during Tuesday night supper. It's always just delightful with the combination of fact, food, and humor.
Hey Max, I found your channel a while ago and just wanted to say I love what you do, your vibe and atmosphere, how well sourced and educational your content is, and your personality. I found this video today, and coincidentally, I just finished editing my video on beef pasties to post tomorrow. Can't wait for you to do a cornish pasty episode. Keep doing what you are doing man! Cheers, Kramer
I love the moments where you explain historical letters and such in modern terms, i.e. "asking for a timeout". It really helps to understand the historical context of the text you're reading!
Max, I loved this episode! From your cooking mishaps (don't feel bad, we ALL have them!) to the excellent history section to your attempts to make the pies taste better: "It's okay. It tastes weird with the egg/with the ginger/it needs gravy..." you hit it out of the ballpark with this one. Thank you. Tuesdays have become the BESTEST since you began posting!
Hey. I still struggle with even getting a hot water crust to work at all. So yeah. You’re awesome. You’re talented. You’re rocking this and bringing fun education to a massive amount of people. You didn’t fail. You just discovered 3 ways not to do it.
oh gosh, i can't wait for a cornish pasty episode! my grandmother was cornish and passed her pasty recipe down. every time we make them, we have to talk about how the crust had to be thick for the miners to hold them/not get MINE TOXINS from their hands in their food. also the debate about filling, layering, and hot water crust is *something*. and then there's the biggest debate of all: ketchup, gravy, or mayo as a serving sauce.
My Cornish forbears moved to work in the iron ore mines in Cumbria. My mother used to make huge pasties with one savoury filling, but I believe that there's a Cumbrian pasty variation where one half is savoury and the other side is jam. The crimped pastry was still left for the Knockers/Fae. PS. HP sauce is awesome with pastys.
This type of cake was spread throughout Europe, in Spain it was very well received and it spread to the Viceroyalties of América. Today that cake is called empanada in South América and they are similar in consistency, they can be baked and fried and of various types: Meat, be it beef, pork or chicken, fish (generally during Lent), vegetables, ham and cheese, cheese, tomato, basil.
Things I like from the poem: they spelt grease as "greece" and Christ was spelt "Cryst". I know spelling was fairly subjective back then but those made me giggle.
Well, as Samuel Pepys said (back in the time of Shakspere), [paraphrasing here], " Ye art not considered educated until thou art able to spel a word at least two ways."
*Comment of support!* We've all been there, Max. Some days, we are all the statue instead of the pigeon. These sound a bit like the bourikas my family used to make! So good!
I watch the channel for two reasons, first of all you’re very entertaining and secondly I get to learn something! Keep up the great work and thanks for the attention to detail!
I love this channel, and I appreciate the way you incorporate history into your cooking. Keep it up! I’m sure it won’t be long now until you start bringing in the big subs!
Congratulations on the pronunciation of both the French and the reading (aloud) of the recipes from Medieval England. A major "WOW"!!! I love your channel and take such delight in watching the HISTORY pieces as well as the cooking parts of the episodes. What a delight! You have a true gift for this activity, my dear Max! Fantastic job!
I have been cooking for a living for nearly 20 years. (hospital/nursing home setting, nothing fancy) Some days, you just CAN'T get a certain recipe to come together the way you want. The next day, you do everything the same and it comes out perfectly.
Latin American housewife here: as soon as I saw those "empanadas", I immediately assumed you were deep frying them! Not just letting them sit on a tiny pool of oil!
Many thanks for this informative and enjoyable video! ❤ By now, I guess, you will have perfected the recipie. However, I would suggest putting chopped onions, plums or apples and perhaps a spoon full of wine to the frying meat. The onions or the fruit should disintegrate during the cooking, so they should bind the meat, while not making the filling too soggy.
Hey Max! Great episode. There is a great British restaurant in Redmond, WA called the British Pantry where you can order cold meat pies and pastries or can go to the restaurant section for a great English type lunch. When I go there to get a steak and Kidney or Pork Pie, I request some gravy to go with. Makes it way better. Keep up the good work! Enjoyable episode as always.
Sir Max, I thank thee for thy demonstration of the Knightly virtue of honesty. Verily, frying pastry can be a right pain in the crumpets! Well done for your ingenuity and patience. My muse from the future keeps whispering "air fryer" - I have no idea what this portends but I pass it along in hope it is useful.
Looks suspiciously like a variety of Cornish pastie. Pork neck (jowl) is a heavenly cut of meat. It has just the right amount of marbleing that when roasted , turns out oh so tender. It’s really the only cut of pork to make Cantonese 叉烧.
@@MsLeenite you can potentially pot roast almost anything you can oven roast hun! Just invest in a nice piece of crockery! My mother in law gifted me a beautiful Dutch oven and I dont turn on my oven all summer now but still get delicious roasts 😋 it makes all the difference if you have just one or 2 nice pieces of cookware. Best of luck!
@@hj6507 Thanks for the encouragement! I have a nice, sturdy bit of stoveware that I use to make pot roast using chuck shoulder. I will look for hog jowls locally. Used to see them all the time when I lived in Baltimore, but now I'm in coastal Texas. If it's popular with Mexican and Tex-Mex folks, I will find it.
@@MsLeenite In theory yes but you’ll need to do a few things to give it the best chance of success. Put the meat on a trivet inside the pot. The marinade has a lot of sugar, so when you roast it, it’s likely to burn so add a bit of water to the bottom of the pot or line the pot with foil before cooking. Don’t forget to add water. It don’t let the water touch the meat. The internal temperature of the pot needs to be around 200C so having a probe helps too. And don’t forget to baste with the marinade every regularly. No one ever cooks this as a pot roast so happy experimenting. It works well cooked in an air fryer too. Might be a lot easier that way if you don’t have an oven.
Just a thought and I could be totally wrong, with all the fat and water in the dough it looked a little “soft” for frying. Maybe try adding a bit more flour for a “stiffer” dough.
Reminds me of Modern History TV’s videos on medieval food. Loved those videos, I also got comments on two of those food videos with like 3K likes. First time that ever happened to me lol. Can’t wait to see what this meal is like and what I learn today!
It's good to know you're human, too, Max ;) Honestly, I love how much more your personality is on display in more recent episodes. You're such a funny guy! Very entertaining!
Here in the Phillipines, we call that "Empanada" its mostly sold by ambulant ventors around schools and populated areas in the town and rural areas ^^ Its mostly homemade ^^ Empanadas can be Baked or fried, but mostly it was fried because many filipino households does not own an oven.
Same in New Mexico. I've made them with beef, pork and even some "dessert empanadas" with apple or pear with cinnamon and nutmeg and some sugar. If you make an egg wash with honey and then sprinkle some sugar on the outside even the dough part is really good.
omg! I´m from Perú and we also call them "empanadas", though they are considered fancier than street food, they are still a very popular food around here. I have no idea where they came from, but maybe the spaniards had something to do with it?
I've always found it hilarious how our image of knighthood is very much based on the Victorians ideal of knighthood. In reality before chivalry they weren't much better then privateers on land.
The idea of chivalry wasn’t entirely romanticized by the Victorians without cause. Earlier knights like Sir Geoffri de Charney did write about chivalry being a path of elevated conduct for the superior man. But he lamented that most knights were lower sort of men who had no interest in pursuing chivalry.
Check out these other interesting Medieval recipes:
Medieval Tournaments: th-cam.com/video/wxypUB5K0KE/w-d-xo.html
Peasant Food: th-cam.com/video/zKa5GRu4LwE/w-d-xo.html
Medieval Outlaws: th-cam.com/video/IfcQcAPt5vk/w-d-xo.html
Medieval Saint Diet: th-cam.com/video/jBRVvMm3xv0/w-d-xo.html
Medieval Monks: th-cam.com/video/zz0y1d6IIpY/w-d-xo.html
add some onions and this is a Russian Churbrek.... seriously.... this is almost the same recipe that my family has used sense they took Moscow in 1430... (Which is why Kiev was the capital of Russia was there for a time.)
“I will not attack […] nuns unless it is their fault.”
Ah, yes, because if there’s one thing medieval nuns were known for, it was picking fights with knights.
Seems it was an issue 🤣
but you still weren't allowed to steal their ass though, so not really worth it I guess
Bad Zoot! Oh, bad, bad, wicked, NAUGHTY Zoot!
@@TastingHistory As a graduate of a parochial school largely taught by nuns more than half a century ago, I can still identify by name several nuns who would have happily picked (and won) fights with the toughest of knights (there was a reason why Sister Charlotte's nickname among my fellow students was Sister Rocky ...).
You should see the episode of Sharpe where the nuns all smack him about with rubber chickens
You didn’t fail at frying the pies: you inadvertently made Humble Pie.
Though apparently humble pie is also its own thing - Tony Robinson talked about it in one of his series (I think it was the Christmas episode of worst jobs). Some sort of offal stew?
@@sarahwatts7152 It is indeed, also called an umble pie; umbles are any kind of pluck-meat, which is to say the heart, liver, lungs, and kidneys.
h.umble-pi?
@@MTCason Wasn't it also given to the lowest ranked diner?
Not to exaggerate, but umble-> humble pie is the best word journey that has ever happened.
Imagine if there was restaurant that served medieval food like this
You'd think White Castle would be a good name for it.
Right here Max, this is your chance.
There a place in Montreal, Canada called L’Auberge du Dragon Rouge (Red Dragon’s Inn) and it as fantastic as it sounds
I went to a fabulous medieval restaurant in London in the late nineties. My first time going to a restaurant by myself, while on my first vacation by myself. I can't remember what I ate, but I do remember it was delicious. Unfortunately, I could never find it again so I guess it closed down.
My dream was to have a historically correct medieval castle and restaurant.
Man, i think my favorite culinary invention found in most cultures is the dish that is savory food wrapped in dough
It usually pairs well with my two favorites. The fried potato dish, and the spicy/sour crispy cabbage dish.
Pies are the best.
Mmmm pierogi 🥟🥟🥟🥟 and caramel apple empanadas
@@BerniBernsify what? that sounds delicious, where do you have caramel apple empanadas?
steamed buns,,, absolute heaven
Not enough people talking about the absolute champion who wrote a recipe as a poem.
A naughty Monk using business assets for personal use
Great point!
Another of my favourite formats from the era is informative books/ instruction manuals written in dialogue form.
Fried or baked, pie is pie, and therefore the best thing ever.
Some insight from Argentina where we eat empanadas fritas regularly (fried meat pies). You need to deep fry them in really hot oil, also it seems too much fat for the flour, usually the relation is 1 to 5, (and usually only fat or butter, not both)
@@SimuLord I'm glad Jollibee peach mango pies are still fried
That's why Pizza Pie is superior. :]
Ok Dean Winchester
@@ramiroexposito4010 I'm Brazilian and I was about to comment on how the recipe reminded me of empanadas or the Brazilian deep-fried pastel. To fry the pastel the oil has to be very hot too! And the recipe for the pastel dough contains flour, water, vinegar, salt, oil, egg and a little bit of cachaça! 😅
"Fry" in some recipes from this era means to set it by the fire to do more like dry and brown.... not a lot of difference from baking, except that it's not in an oven. :-)
Thanks
I was thinking maybe they meant just tossing the whole pie into lard, like you'd do with fries, so that the whole thing is submerged is searing liquid. Maybe that would have worked?...
@@vtr0104 yep like deep fry, less constant attention taken.
Dude boost this comment so he sees it!!
Though the recipe did call for grease
I guess it's kinda fitting to know that Murderhobos were not just something imagined at D&D tables to frustrate the DM. They were authentic to the setting
Yeah, not too surprising that both in real life and in role-playing games, the same thing tends to happen when you give some random schmucks weapons and armor and let them loose in a world where laws are enforced mostly on the basis of who can get away with what.
Hey Max! I'm from Argentina, we still eat these here. If you want to fry them, you have to get an deep sauce pan and fill it with lard till when it melts it's deep enough to cover the pie (here we call them empanadas). The lard has to be very hot, we usually test it by throwing an little bit of dough and it has to make bubbles and brown evenly. First your pies will go to the bottom of the pan, you have to make sure they don't stick to the bottom but it's quite easy. When they start floating and are golden brown, you take them out. You can reuse the lard and also you can do this with oil but the taste is different, it's much better with lard. I think the reason you couldn't fry them is because the dough is too thin: the dough is usually very soft and easy to manage, it has to be on the thick side, around 5 mm, and it has to be very well shut otherwise it will come apart when you put it in the lard. I hope this helps :)
Seh, yo también pensé lo mismo, son empanadas pero evidentemente mas secas
I love empanadas, there are a few restaurants in my area that make them. Arepas are quite good too, though I believe those are more of a Venezuelan cuisine.
Same here in Malaysia except change the lard with vegetable oil. Otherwise the result will be kinda the same. Often time these things can be found at any malay food vendor and it is very cheap and flavourful. We call this dish karipap or curry puff.
@@lukecarson4526 oh that sounds like a lovely name! I'll look it up lol
awoo
SCA friends who have researched medieval cooking have said that egg yolks were a common ingredient partially because there were a lot of non-food uses for the whites, so you had extra yolks you didn't want to waste.
We raise chickens so we put eggs in everything. Although the iced tea is a bit problematic 😁
Now I an curiously.What are the use for exclusively egg white in the medieval time?
@@nguyendi92 I can't speak on many things, but I know that egg whites were commonly used in skin and hair care, even up to the Victorian era.
@@nguyendi92 Egg whites were used to stiffen collars, cuffs and hoods particularly for religious orders , nuns in Portugal invented the egg custard tart to make use of the extra yolks.
@@nguyendi92 Eggs whites were used to make makeup, leather cleaner, glue, wood sealant, and paint, to name just a few things.
"I failed and thats ok." This is why we love you Max!
Yes!!!!
So cool. Homeschooling mom here and we are learning 900s to 1500 period of time this year. Going to have to make this with the kids!
The Sirfetch’d in the background really makes this episode lol
I thought I was the only one who noticed that lol
He seems to have the perfect pokemon for every recipe. It's truly impressive.
Ah yes good old Sir Fetch’d of far. Wielding the noble leek.
I love spotting the pokemon. I'm sure he had Beedrill in the mead video
@@ekatep6362 kind surprised he didn’t have a snorlax in the pancake eps.
"Failure is a vital part of all scientific endeavor."
"Good judgment comes from experience; experience comes from bad judgment"
Think of all the time and effort your experience has saved your viewers. You are providing a magnificent service. One that is very enjoyable to watch.
It's very admirable you show your mistakes and not afraid to admit it!! Making this stuff is hard and thanks to you, we can make them easier
Creators who are down to earth are always worth consideration.
Hear, hear!
Huzzah!
A historian and a cook. You are living the dream, sir. Thank you for what you do.
The hot water crust may have had trouble frying because of two factors: friend of the show Sohla El-Waylly mentioned in her recent Original Chinese Dumpling Ancient Recipes episode that hot water dough hydrates the starches more readily than the gluten, creating a softer but more delicate dough.
Second, the addition of fat to the dough and then aggressive direct heat means you're more likely to render it out during cooking, further compromising the dough.
Baking was slower and less aggressive, so it yielded better results.
AH HA!! That would explain it!
This. Why would you ever deep fry something that already has so much fat in it? I think possibly the original author had perhaps a different understanding of what "frying" means to us in 2021.
Most definitely. When I make pierogi, the dough includes egg as the fat. I always boil before frying that dough in butter.
@@BigIron936 He didn't try to deep fry it, though, he tried to pan fry it. But yeah, it's possible their idea of frying was different than ours, but I think Max would've either known that already or researched it beforehand if that were the case.
@@BigIron936 That, or the author meant something different by "dough"- after all that was the vaguest area of this recipe, and the hot water crust was an improvisation on Max' part
Here we use an empanada dough that has a lower fat-to-water ratio, and it works for both oven and fried empanadas. With the fat content in the recipe, the dough used might be closer to a shortcrust than empanada dough (which is ideal for oven cooking rather than frying).
Love from Argentina!
Yes, I think the high fat content in the dough is probably the reason the pie crumbled during frying.
I also agree with this. It's a shortcrust.
Argentinian empanadas makes every Brazilian renounce the rivalry and concede. It's just awesome
@@DanielMonteiroNit shellfish empanadas make it a well deserved tie. Both are awesome
I miss the empanadas… and the medialunas.
Never really did get into the dulce de leche or the flan, just give me another choripan any day.
Incredible how many cultures have their own "meat wrapped in pastry"
"Aliens"- History Channel.
Humans favourite food confirmed
It’s convenient, holds up on the road and can be eaten on the move
@@ericjill8024 This. People greatly underestimate that necessity is the mother of invention.
In the southeast of Spain we've got a delicious one with a crunchy top (also has boiled egg) and in the north there is a hearty pie with all types of cured meats. I have to agree with your comment :)
es.m.wikipedia.org/wiki/Pastel_de_carne_murciano
THANK YOU for always including metric units.
Oh, the humility! It sucks, eh? I used to own a restaurant, and as much as I consider myself a very learned cook, I frigged up a lot. You are adorable, Max!
Always a work in progress 😄
They turned out quite gorgeously, BTW!!! I might be inclined to devil those egg yolks, adding a bit of mustard powder, smoked paprika, pepper, garlic and shallots with a little mayo and sour cream. Take out the ginger and give it some cumin or coriander. That would give you a bit of hold and a punch of flavour.
@@tammystratford7079 Sounds delish, but paprika and pepper would really take away that medieval bit, which was the video's purpouse. However, you still gave me a great idea for dinner. Cheers.
Thank you, Max, for keeping it real. I mess up all the time, so it’s good to know you do too.
….But what I did NOT mess up was that Pumpion Pie! It’s totally time to make that again! 💜 Thank you for making my absolute favorite channel, and including all the fun history and awesomesauce recipes!
Raise your hand if you're still friggin up a lot 🙋🤣
"i will not attack widows or nuns unless it is their fault"
idk why but this made me laugh so hard
Sometimes they just start stuff man
They aren’t the pacifists they claim to be
I rarely every "fry" anything, but my guess would be that you were trying to fry something in fat (or oil?) that was already heavily infused with fat. For instance, batters for fried food doesn't use fat in the batter. On the other hand, baking a crust that is infused with fat will brown nicely because of the fat.
Yeah, I would be interested to see what this would pan out with a less-buttery crust. I know you can fry puff pastry, but that's definitely a deep-fry and it seems as though Max was shallow frying. Shallow frying something with that much fat content will cause the crust to essentially melt on one half while the other side is busy cooking.
@@madeleine2722 so you're saying, we should just meet it into some deep oil and see if it works? Party. I want to see the outcome if anyone tries.
@@madeleine2722 so you're saying, we should just yeet it into some deep oil and see if it works? Party. I want to see the outcome if anyone tries.
Came here to say exactly this, the dough was probably too fat-heavy to be even shallow fried. From the still frame, seemed like the pies kinda fell apart when fried... I'm also wondering if a bit more kneading of the dough could have formed more gluten to essentially "toughen up" the dough enough to survive a shallow fry.
Most pan fry doughs are "pot sticker" like- Small dumpings rather than large 'pies', and with thin doughs. They can be fatty dough, but thin and smaller in volume is the key on a pan fry.
Your channel is such a tonic for the craziness of the modern world, thank you so much for everything you do!
Yeah. Max's channel is one of the very few that doesn't delve overly into modern issues. Just focusing on the good food and real history info. I have no doubt he has strong opinions on the other stuff, who doesn't? But we all need a break from current year in-fighting, regardless of our "teams." Let's all be friends here and enjoy the truce/peace for awhile.
If you want to stay away from modern-world craziness, DON’T check out Shadiversity, despite Max Miller’s recommendation. He’s one of those culture war bigots who pushes his sexism and homophobia into most of his videos, and he’s also friends with a literal neo-n@zi.
About the pie filling being dry... what if the mashed egg yolk was supposed to be mixed into the pan right after the meats were done frying, so it thickened the pan juice into a sort of gravy?
Good idea!
Was thinking the same thing. Meat is too precious to waste any fat drippings, they would have figured out some way of getting that into your belly as well. Nothing would have been wasted.
YUM! 🤤
I was thinking the same thing.
Yeah, I was thinking along similar lines! I've used hardboiled egg in vegetarian (mushroom) pasty filling, and it worked very well to thicken and bind it, so it makes sense to me that it would have been intended to do something similar here.
These are essentially what are known as "pasties" today. They are ubiquitous throughout the UK, with many fillings to choose from. My favourite is the steak bake, which is simply pieces of steak in beef gravy.
In Argentina they are empanadas
Yessssss, stake Bake's rule
My favorite filling is beef, onion, and swede, the traditional Cornish way.
Exactly!
@@carterp.5634 the Cornish miners brought that version to Michigan and now it’s one of famous state foods :)
Oh my gosh, when you said Porter Road was your sponsor my first thought was "huh, I didn't know Porter Road was a chain," and then you said "based in Tennessee" and I was like HEY THAT'S OUR PORTER ROAD!
haha I have no idea why that thrilled me so much but it did. :)
Me too!!
I love that sometimes your cooking comes out looking like mine. Everything doesn’t look like it was cooked by some pastry chef or any type of professional cook. That’s not a bad thing. This encourages us all to try the recipe, and it’s OK if it’s not picture perfect. I love that!
PS…I also love your (sometimes obscure) movie clips! 😂
I love how these pies all have a million ways to be called, and to all of Latin America it's just "empanada" 🤣🤣🤣
In Puerto Rico we call them empanadilla. For us una empanada es a breaded chicken breast.
@@Soireb That's a chicken milanesa here!
@@LynnHermione for us Milanesa is a specific dish with a red sauce over the breaded chicken. Empanada is used for the breaded chicken by itself (no sauces), often accompanied by either rice and beans, or fries, or mofongo, etc.
@@Soireb why must you mix Spanish in with English man, it's painful.
@@terminator572 Various reasons. Spanglish is a recognized language that has its own structure and rules. I am fully bilingual so jumping between both languages is easy for me. But in this case, because the word itself is needed in Spanish to explain the concept. The whole argument of saying “in PR we call it empanadilla” becomes moot if I were to only use the word breaded chicken. If your problem is the word mofongo, then I can’t help you there. That’s the name of a specific dish and has no English translation.
I usually fast forward through sponsorship plugs because everyone sounds so fake and on autopilot, but yours are so smooth and authentic you were 90% through with it before I even realized it was a plug. 🤣
He is very good at them! Which makes sense, since IIRC he was in Disney's marketing department before quitting to do this full time.
@@erraticonteuse Good point!
Chuckles - this was the first plug I ever actually watched.
Max's plugs are fine. But now that he is popular he got buried in TH-cam advs. I think there were about 8.
Can I just say, I love TH-camrs who generously cross pollinate(I.E. link them) with other TH-camrs even when there is really no personal gain to be had. It makes me want to support them even more.
I love how real you are. Not all my cooking works out. It’s good to know others have similar results.
I really appreciate how you showed the failed attempts. It is easy for us at home to get discouraged when we fail a recipie and it is super nice to see that it can happen to everyone.
As Bob Ross said, "There are no mistakes, just happy little accidents."
As to the dry filling, I think the pork liver vs pork cuts could have helped. Very finely cut liver plus ginger might have made a primitive pate filling.
As Bob Ross would say...Let's put a nice mostly peaceful battle right over here.
Yes! The liver would have made it a nice sauce...
Max, while I love the history, you have given me courage to try new things because “nobody’s looking”. Thank you🙂
That’s why I usually just cook for myself 🤣
I was lucky enough to have gotten married in 1965, just in time to learn to cook with Julia Child, who taught me the important lesson, "You're alone in the kitchen, who is going to see?"
th-cam.com/video/k6s6rVAkFrE/w-d-xo.html
Our dear Max is carrying on that noble historical tradition; I'm sure Julia was not the first to utter those words.
(She actually gave me confidence enough the first year to debone our Thanksgiving turkey, and it was even pronounced a success.)
My gosh I love this TH-cam channel. Thank you, Max, for choosing to do this full time.
In Argentina the beef version is a teaditional food with regional varieties. It also made with a variaety of topings inside.
If you want to fry them, you need to deep fry them in abundant fat or oil.
¿En Argentina le ponen salsas a la empanada o lo comen así solo? En mi país es frecuente usar una gran variedad de salsas
@@carloscruzhuanca239 En Argentina, donde vivo, las comemos solas.
While i was at Fort Campbell in KY, meat pies were just a staple everywhere. Gas stations, resteraunts, there were even Food trucks for them in Nashville. One of my favorite dishes
I grew up in north Georgia and fried pies, both savory and sweet, are an Appalachian staple. Not sure if Ft. Campbell is technically in Appalachia, but it is at least Appalachian adjacent. Left over beef stew or roast beef ended up in fried pies or shepherds pie the next day as both were a good way to stretch the left overs.
Knights were guys who trained for combat since childhood. They were brutal men who took combat seriously. Glad to see this covered.
At long last I tried my hand, and added gravy at your urging. My 4 children loved them and demanded I make them again tomorrow. (I love them, but NO, too much work) thank you for the inspiration, the more I try to cook new things the better of a cook I become! ✊
"You would beat them and steal their armor"
The NFL should do this.
Welcome to this fine day of Sportsteam VS Storsteam! And... and why are they in their underwear?" "Well, Bob, their record is so bad they can't pay to get their armor back anymore."
@@Shatterpath Would probably make the Cleveland Browns more popular.
I think that’s just hockey.
You joke, but by the 12th century, jousting knights were the big sports stars of the age. Look up William Marshall; started out as a poor knight, became most famous knight in Europe through jousting, beat the cr*p out of Richard the Lionheart while fighting for his father (that family had issues), ended up running England when the king was away, with his signature on Magna Carta. Makes “pro wrestler turned state governor” look like a beginner.
@@vigilantcosmicpenguin8721 😂😂😂🦾
"I just don't get pork pies with boiled eggs in them..." Someone get this man a scotch egg, stat!
or a Gala Pie (literally pork pie with a hard boiled egg in it.)
Gala pie! Pork pie with hard boiled eggs running down the centre of the pie. Usually made in a bread tin so it is rectangular and large, the size of a standard loaf.
@Sarafina Summers They're probably English, invented in 1738 by Fortnum & Mason.
@@233Deadman That was actually the first thing I thought of but couldn't remember the name. Damn. Now I want one.
@@hjalfi Fortnum and Mason somehow got this credit, however, not Scottish, not English, these were what would now be describable as a fusion food.
The Nargisi Kebab easily predates Scotch Egg and the method is identical with alternative ingredients, except the egg..
The 'Scotch' would arguably come from an already old term for chopping or mincing [the meat].
Greetings, from Scotland, where nobody ever got their panties in a bunch over this theory.
I would imagine pies that size most likely needed to be deep-fried. Vendors at events during this period in history would keep a cauldron of hot oil to keep frying them throughout the day.
The outside would burn before the inside cooked through.
@@YoungGirlz8463 except the filling in these was already cooked through?
@@marcielston3019 It looked wet and raw but I guess the pastry could be thinner.
I was about to say exactly this! The thin layer of the dough makes it difficult to turn around or move without breaking them. Deep frying should work better methinks for these kind of things~
I'm just saying a slower cook should be more thorough but idk.
I'm so glad Max that you offer both types of measurements for your recipes, much appreciated!
I hear you on the fried pie issue…
I found if I take them out of the oven after fifteen minutes or so and THEN fry them, that it works beautifully and adds that last oomph of Flavor!!!!
This is my ALL TIME favorite channel! So fascinating to think of how they did things back then, the meats that were usable after the best parts were sold, the way they did things, all the way to the stigmas and beliefs that affected food culture…. This channel is the best!
Maybe it's the way we fry things nowadays compared to back then. I can picture them being thrown in a huge pot of boiling lard or oil, like a deep-frier, so that not only does the the dough get seared from the heat, but it also further cooks the insides. I'm just guessing here though...
@@MorainStaria Italians have some kind of deep fried calzones that look just like that, if you make the dough a little bit thicker it it won't crack
Could be that he's using non-stick also, but I love this channel too.
Fun fact, some historians believe that that accident you mentioned with Henry VIII caused brain damage, which led to the gluttonous, wife-killing Henry VIII that we all know today. He was practically a different person before that
I read about that too. Prior to the accident he was described as a generous, pleasant and all around great guy. His personality basically did a 180 over night.
That description sounds like a stroke. A change of personality...
@@DonyaLane I mean, brain damage is brain damage, no matter how ya slice it
@@drdiabeetus4419 one would think that slicing a brain horizontally instead of laterally would cause different damage
@@dELTA13579111315 If he'd had vertical brain lacerations he'd have had his wives sawn in 2 instead of decapitated.
I freaking love hand pies! As someone who has done armored tournaments on foot, a hand pie is a perfect pick me up after roasting in armor and getting abused by your friends!
Personally, I like to make mine round using small spring forms and add onion and other veggies. And yes, you need a gravy, even if it's just adding a bit of flour to the drippings.
Who doesn’t love hand pies!!! They’re perfect! My favorite are Jamaican beef Pattie’s, Haitian Pattie’s and Dominican patelitos !!! Oh and Mexican empanadas!! And Venezuelan arepas! Lol I love the. All!!!
OMG, I just noticed your Sir Fetch’d ! I knew I loved this channel for so many reasons! ❤️
"....unless it is their fault"... erm K it seems like there is a backstory and I really want to know more about those reckless ladies now 😂
Keep in mind that much like the noble sons mentioned in the skinny vs fat monks episode, noble daughters who couldn't find a husband or were just particularly troublesome would often be sent to convents to become nuns... Which no doubt goes a long way to explain stories like the convent that would compete with the local brothel for clients...
Honestly the knights were only desperately trying to defend themselves from those hellions.
I art mortal as well Max! I personally have never successfully fried anything at home. The true mark of character and culinary greatness is your ability to admit defeat and attempt a new method to attain the final prize! Baked, those meat pies look scrumptious!
I hate cleaning the grease mess so I just refuse to fry things.
We oftenly make pies like this, we use pork chin fat and deep fry them otherwise it doesn't cook evenly. Also you could try adding white onion (as filling), sweated or cooked (if you want it kind of caramelized) and cutting the meat in smaller bits and making them smaller over all (no bigger than a palm), it helps a lot.
Support : In the words of Stewart Smalley: "You're good enough, you're smart enough, and gosh darn it, people like you!"
Don't be so hard on yourself! 😊
Exactly! you did just what any good cook would do! when the recipe isn't working like you think it should, you tried something else that does work. Tthat's not a fail, that's a SAVE.
Ever since I found your channel I have been addicted. Your production value and thorough history of the dishes you make are very entertaining and refreshing. Thank you and I wish you the best in life and in future episodes.
That Sirfetch'd is great, its so thematic, I love the thought that gets put into everything on this channel.
looks like what we call "kibinai", there's also a similar thing called "Cheburekai" that are like a bigger, but flatter version of this, and they're often sold at the beach. you'd have walking vendors going around shouting "baked bread, cold beer, hot cheburekai!"
Chiki briki cheburekai! 🤣
also looks like empanadas
Kibinai are usualky baked and ceburekai are fried. Never seen how exactly however.
Oh my gosh, making me miss Lithuania again . . . kibinai! Chebureki are good too, but the ones I had were always extra greasy, like state fair food in the US.
@@WarLoqGamer Yesss I can to comments to say just that lol
Dear Max, don't sweat it: for fried empanadas we use a special kind of dough, otherwise your pastries will "melt". So don't worry! If you really want to try a fried pastry like that you should find a proper recipe for the dough and try again 💖
Egg
But would it be accurate then?
Not only the dough, I have a feeling that shallow frying also played a role in the way they turned out. I agree, a less ‘enriched’ dough would be better for frying, but I believe deep frying would have improved the result as well
@@carfish I think deep frying would have helped but I think less water in the dough. Instead of using a fork at firsts I think if Max had used his hand. I deep fry a type hot water crust and I was always taught you can't put too much water in or it won't fry right
@@elenagarnier1840 absolutely agree! He used a very wet dough. But also heavily enriched with lard and butter, which both basically disintegrate when fried. Also, not sure if he chilled them before attempting the fry, that could have helped a bit as well
Your videos have become my go-to during my commute to work. Just the right length and always interesting!
"I shall attack no nun unless it is their fault."
Ah yes, those ruthless nuns.
Ask residential school survivors about how ruthless nuns can be.
@@moseyburns1614 Do Americans also call them Residential Schools? Thought they call them "Indian School"
I imagine that was referring more to a “she was asking for it” situation. Good thing chivalry is dead
@@Jestersage I had always heard the term "boarding school" but it could be a regional thing.
@@joel5956 Boarding school is simply a school that you live at.
Here's my thought: rather than frying on a stove top, you may need to deep fry the pies instead. In my neck of the woods, small pies are deep fried to cook them evenly. This is basically like deep frying a doughnut. Hope this helps.
I was thinking deep fry, too. Or maybe I’ve just eaten too many gas station empanadas.
I was about the suggest the same thing. I feel in C15 Europe, that frying would mean deep frying and not necessarily shallow frying.
@@arokh72 and it's efficient when you're doing a ton of them!
I think it’s more likely that it would have been a forced pie crust that wasn’t designed to be eaten.
This is what I thought
I like the idea that knights are just armored cats.
"Sir Gawain no! Drop the clergyman! Drop him! No, don't steal my oxen! Don't fight with the other knights! Just... just go fight those guys in the Middle East. Please."
No! Sor Gawain, why in God's name did you knock my crystal chalice off the table? There was wine in that, now the wood floor is stained because we don't have lacquer finishing like those damnable heathens in Qahira!
No they were the rich jocks who had weapons, armor, horses, squires, and similar authority as cops in exchange for also being soldiers sometimes.
@@MK_ULTRA420 wrong. In the beginning they were not especially rich, and rarely had authority (especially not "as cops").
@@verenakremer6748 You fell for the chivalry meme lol
@@MK_ULTRA420 no idea what you're talking about, I am talking about pre-crusades knights who were just soldiers, often not even free. It took a while for the new class to establish itself and gain wealth and influence.
After watching this video and seeing your trouble frying these pastries it got me wondering if cooks in this period had the ability and ever did deep fry in oil or lard instead of pan frying? I've Really enjoyed watching your videos and the clear and evident effort and research time you put into making these videos. Keep them coming thanks!
I used to live in Nashville and Porter Road was my local butcher! Their stuff is great quality and they really care about knowing the weird cuts. I'm so pleased they're sponsoring you, Max!
In Southern Italy, more specifically in Puglia region, we have a very, very similar thing: we don't use butter in the dough, we deep fry them in boiling oil, and the traditional filling is a classic combo of tomato + mozzarella. We call them "Panzerotti", which means "Broken Belly", because when you break one of those, the filling leaks out like guts from a belly.
There are also other types of fillings, like meat of course, and even octopus with cuttlefish ink mixture in the dough.
NOTE: in other regions and outside of Italy, people also call them with the general name "Calzone". But in Puglia region, Calzone is strictly different: think a double layered focaccia, made of thick dough, where the filling is made of onions, ricotta, salty anchovies, and olives; then all into the oven.
Scrumptious!
I just love seeing comments here of people listing out their region's take on what feels like a global experience of fried dough filled with foodstuff 😭
Fried dough really be a shared experience around the world
I love panzerotti! I didn't realise they were specifically from Puglia.
I thought calzone was made from pizza bread?
I LOVE that you shared the frying misadventures. Given the vagueness of many of your recipes, I often wonder how you stumble upon something that works. Thanks for sharing your many iterations. ☺️
Hey, super cool you picked up on these. We have been making butter dough meat pies from the old recipe from Crimean Karaites for the last 25 years at least. Butter dough should not be fried as the butter should cook the dough all around instead of gradually from the bottom. This is one of the reasons you need to keep butter dough in the fridge for some time so that the butter is stiff. If you fry it, the butter on the top will melt and the dough will fail. What you did at the end is very correct according to the recipe we use.
Max mentions Shadiversity as a favorite TH-camr of his.
The crossover we needed, but not the one we deserved...
Honestly incredible!
I think if Shad did another video about medieval foods/feasts then he should definitely collab with Max
@@Mischief_Manager93 if this were to happen, I might have an infarction from the excitement. It needs to happen!
As someone who has watched Shad's videos and got a feel for his politics: I have a hunch that shad might have a problem with this idea XD
@@amycupcake6832 exactly what I was thinking when Max mentioned his channel
@@amycupcake6832 Well, so what that They may differ on some opinions, people can respectfully disagree. Besides, Shad did multiple collabs incl. with channels like OSP so yeah, I see no problem XD
As you should be aware, Max, "No gravy, no pie. Simple as that." - Hot Pie
"He's a knight, because he has armour."
Who eats apple pie with gravy
Who eats apple pie with gravy
Who eats apple pie with gravy
Who eats apple pie with gravy
These meat pies sound like an early version of pasties (with an “a” like “cat”), which were brought over from the UK by Cornish miners to the Upper Peninsula of Michigan, where they mined copper and where the pasty has ended up being a state-renowned food. (Beef, potatoes, carrots, onions, and rutabaga are our family’s traditional filling - only time we ever buy rutabaga haha!)
Those Cornish miners took their pastries everywhere, we have them in Mexico too, also pronounced like that
He literally mentions this at 15:34.
He literally mentioned Cornish Pasties in the video.
Well Cornwall and Afghanistan going back to the bronze age were the two major centres for mining many necessary minerals in ancient times. Sure things like gold and silver could be found elsewhere but copper and tin for making bronze was only found in those locations and in Cyprus in large numbers as were thing like high quality iron and other metals. Britain was also classified as the western Afghanistan by the Romans both because of how divided and diverse the people were, making it extremely difficult to totally conquer and control, and because of the mineral importance of the region.
I'm from Scotland and even I, when I saw that shape, went "that's a pastie"
I love that he hypes other creators and promotes them too 🙏 so sweet and it only leads to more people sharing his passion to history
You know, I really appreciate that you tell us about things that didn't work the way you expected. Not only that but that you show us that you tried more than once and failed all those times, until you got to something that worked. That is so wonderful. I have a hard time bouncing back from a failure so this is very important for me to see. thank you.
I've made a habit out of watching Tasting History during Tuesday night supper. It's always just delightful with the combination of fact, food, and humor.
Hey Max, I found your channel a while ago and just wanted to say I love what you do, your vibe and atmosphere, how well sourced and educational your content is, and your personality. I found this video today, and coincidentally, I just finished editing my video on beef pasties to post tomorrow. Can't wait for you to do a cornish pasty episode. Keep doing what you are doing man! Cheers, Kramer
I love the two mouthfuls of pure pastry at the ends of a hand pie. The best parts for sure.
I love the moments where you explain historical letters and such in modern terms, i.e. "asking for a timeout". It really helps to understand the historical context of the text you're reading!
Definitely going to be making this for my players at the next DnD session
Sounds so fun!
guess its slightly more period than microwave pizza rolls.
That’s dedication!
@@douglasparkinson4123 or Funyuns and Mountain Dew
@@douglasparkinson4123 or taco bell and Mtn Dew
I am convinced that Max Miller is the comfiest TH-cam host I have ever been a follower of. Thank you for the content ♥️
What a great descriptor! This does feel very comfy
Max, if you had a restaurant where you only made these historical dishes...I might move there and eat at your place ALL the time. Love your channel.
Max, I loved this episode! From your cooking mishaps (don't feel bad, we ALL have them!) to the excellent history section to your attempts to make the pies taste better: "It's okay. It tastes weird with the egg/with the ginger/it needs gravy..." you hit it out of the ballpark with this one. Thank you. Tuesdays have become the BESTEST since you began posting!
Hey. I still struggle with even getting a hot water crust to work at all. So yeah. You’re awesome. You’re talented. You’re rocking this and bringing fun education to a massive amount of people. You didn’t fail. You just discovered 3 ways not to do it.
oh gosh, i can't wait for a cornish pasty episode! my grandmother was cornish and passed her pasty recipe down. every time we make them, we have to talk about how the crust had to be thick for the miners to hold them/not get MINE TOXINS from their hands in their food. also the debate about filling, layering, and hot water crust is *something*. and then there's the biggest debate of all: ketchup, gravy, or mayo as a serving sauce.
Hi there. Don’t suppose you feel like sharing the recipe? I adore pasties.
My Cornish forbears moved to work in the iron ore mines in Cumbria. My mother used to make huge pasties with one savoury filling, but I believe that there's a Cumbrian pasty variation where one half is savoury and the other side is jam. The crimped pastry was still left for the Knockers/Fae.
PS. HP sauce is awesome with pastys.
This type of cake was spread throughout Europe, in Spain it was very well received and it spread to the Viceroyalties of América. Today that cake is called empanada in South América and they are similar in consistency, they can be baked and fried and of various types: Meat, be it beef, pork or chicken, fish (generally during Lent), vegetables, ham and cheese, cheese, tomato, basil.
Things I like from the poem: they spelt grease as "greece" and Christ was spelt "Cryst". I know spelling was fairly subjective back then but those made me giggle.
Jasus Cryst you're right! ;-)
Well, as Samuel Pepys said (back in the time of Shakspere), [paraphrasing here], " Ye art not considered educated until thou art able to spel a word at least two ways."
*Comment of support!*
We've all been there, Max. Some days, we are all the statue instead of the pigeon.
These sound a bit like the bourikas my family used to make! So good!
I watch the channel for two reasons, first of all you’re very entertaining and secondly I get to learn something! Keep up the great work and thanks for the attention to detail!
I love this channel, and I appreciate the way you incorporate history into your cooking. Keep it up! I’m sure it won’t be long now until you start bringing in the big subs!
Congratulations on the pronunciation of both the French and the reading (aloud) of the recipes from Medieval England. A major "WOW"!!! I love your channel and take such delight in watching the HISTORY pieces as well as the cooking parts of the episodes. What a delight! You have a true gift for this activity, my dear Max! Fantastic job!
I have been cooking for a living for nearly 20 years. (hospital/nursing home setting, nothing fancy) Some days, you just CAN'T get a certain recipe to come together the way you want. The next day, you do everything the same and it comes out perfectly.
Complete submersion in oil that is at the right temperature says my husband, a chef of 40 years. Cheers! Love your work.
Right, and the recipe even says frye hit in greece ful gode -- fry it in grease, full good.
That, and a dough that's got far less fat in it so it doesn't melt away and disintegrate on contact with the hot oil.
@@sonipitts like i posted earlier, with high fat doughs i would steam first then pan fry. It will work.
DEEP FRY FTW!!!
Latin American housewife here: as soon as I saw those "empanadas", I immediately assumed you were deep frying them! Not just letting them sit on a tiny pool of oil!
Many thanks for this informative and enjoyable video! ❤
By now, I guess, you will have perfected the recipie. However, I would suggest putting chopped onions, plums or apples and perhaps a spoon full of wine to the frying meat. The onions or the fruit should disintegrate during the cooking, so they should bind the meat, while not making the filling too soggy.
How much fruit would you say you should put in the filling if you were to double it?
@@BAEsciallyThat espenes on how jucy the apples or onions are. Yet, I would suggest beginning with a quarter of the meat’s amount.
Hey Max! Great episode. There is a great British restaurant in Redmond, WA called the British Pantry where you can order cold meat pies and pastries or can go to the restaurant section for a great English type lunch. When I go there to get a steak and Kidney or Pork Pie, I request some gravy to go with. Makes it way better. Keep up the good work! Enjoyable episode as always.
Sir Max, I thank thee for thy demonstration of the Knightly virtue of honesty. Verily, frying pastry can be a right pain in the crumpets! Well done for your ingenuity and patience. My muse from the future keeps whispering "air fryer" - I have no idea what this portends but I pass it along in hope it is useful.
Looks suspiciously like a variety of Cornish pastie. Pork neck (jowl) is a heavenly cut of meat. It has just the right amount of marbleing that when roasted , turns out oh so tender. It’s really the only cut of pork to make Cantonese 叉烧.
Thanks - that is a useful bit of info to tuck away. Can it be pot-roasted? The oven in my apartment is not usable.
@@MsLeenite you can potentially pot roast almost anything you can oven roast hun! Just invest in a nice piece of crockery! My mother in law gifted me a beautiful Dutch oven and I dont turn on my oven all summer now but still get delicious roasts 😋 it makes all the difference if you have just one or 2 nice pieces of cookware. Best of luck!
@@hj6507 Thanks for the encouragement! I have a nice, sturdy bit of stoveware that I use to make pot roast using chuck shoulder. I will look for hog jowls locally. Used to see them all the time when I lived in Baltimore, but now I'm in coastal Texas. If it's popular with Mexican and Tex-Mex folks, I will find it.
@@MsLeenite In theory yes but you’ll need to do a few things to give it the best chance of success. Put the meat on a trivet inside the pot. The marinade has a lot of sugar, so when you roast it, it’s likely to burn so add a bit of water to the bottom of the pot or line the pot with foil before cooking. Don’t forget to add water. It don’t let the water touch the meat. The internal temperature of the pot needs to be around 200C so having a probe helps too. And don’t forget to baste with the marinade every regularly. No one ever cooks this as a pot roast so happy experimenting. It works well cooked in an air fryer too. Might be a lot easier that way if you don’t have an oven.
@@jeremychoo934 Thanks, Jeremy. Perhaps I'll stick with chuck shoulder for now, and wait to try hog jowls till I have some kind of usable oven.
I am so glad that you were taken and have a happy spouse! You make us happy with your videos, so I hope he is happy too!
Just a thought and I could be totally wrong, with all the fat and water in the dough it looked a little “soft” for frying. Maybe try adding a bit more flour for a “stiffer” dough.
Reminds me of Modern History TV’s videos on medieval food. Loved those videos, I also got comments on two of those food videos with like 3K likes. First time that ever happened to me lol. Can’t wait to see what this meal is like and what I learn today!
I love his videos! It’s where I learned that armor is HOT 🥵
I love that channel and his horses and mule!
@@TastingHistory Haha armor is fire haha
@@Bildgesmythe definitely a great channel.
It's good to know you're human, too, Max ;) Honestly, I love how much more your personality is on display in more recent episodes. You're such a funny guy! Very entertaining!
Here in the Phillipines, we call that "Empanada" its mostly sold by ambulant ventors around schools and populated areas in the town and rural areas ^^ Its mostly homemade ^^ Empanadas can be Baked or fried, but mostly it was fried because many filipino households does not own an oven.
Same in New Mexico. I've made them with beef, pork and even some "dessert empanadas" with apple or pear with cinnamon and nutmeg and some sugar. If you make an egg wash with honey and then sprinkle some sugar on the outside even the dough part is really good.
@@spiwolf6998 woww i wanna try making that dessert empanadas you got there ^^
Spanish influence
omg! I´m from Perú and we also call them "empanadas", though they are considered fancier than street food, they are still a very popular food around here. I have no idea where they came from, but maybe the spaniards had something to do with it?
empanadas are originated in spain and spaniards brought it to philippines as well as to the Americas
I cannot decide whether I love or hate "Chewtes on Flesshe Day" and it's eating me up inside. Thanks.
I guess you can say that it is CHEWTE-ING UP YOUR FLESSHE from the inside!
Thanks I hate it
@@masterimbecile You could say that, but I won't.
@@Yamtaggler We are the resistance.
It's Chewtes-day innit
I've always found it hilarious how our image of knighthood is very much based on the Victorians ideal of knighthood. In reality before chivalry they weren't much better then privateers on land.
Well, privateers were forbidden of attacking their own people, so knights were even worse in this regard
The idea of chivalry wasn’t entirely romanticized by the Victorians without cause. Earlier knights like Sir Geoffri de Charney did write about chivalry being a path of elevated conduct for the superior man. But he lamented that most knights were lower sort of men who had no interest in pursuing chivalry.
Shad would be another awesome collab. Love it when you tubers I watch recognize each other’s talents. It’s like a shaking of hands across oceans.