Medieval Meat Pie

Description
My version of the Basic Meat Pie from www.godecookery.com. I've successfully made this three times.



Ingredients

 * 1 1/2 lbs beef (any or all of beef, pork, rabbit, venison, etc.- just 1 1/2 lbs total. Sirloin steak makes the best) or pork or rabbit or venison steak
 * 1 cup grated cheese
 * 1/2 cup currants or raisins (or any other dried fruit)
 * 4 egg yolks
 * 1/2 teaspoon ground cardamom
 * 1 teaspoon cinnamon
 * 1/2 teaspoon nutmeg
 * 1/2 teaspoon bell peppers
 * 1/2-1 cup broth (whatever most of the meat is)
 * 1 dash cooking wine
 * 1 9-inch pie shell (with lid)

Directions

 * Broil the meat till very rare, but cooked through.
 * Cut it into small cubes.
 * Mix with all other ingredients except the pie shell.
 * For the broth, just add enough to make the mixture a little wetter.
 * Put the mixture into the pie shell.
 * Be sure the shell lid is sealed, and punch some holes in the top with a knife.
 * Bake at 350 F for 45 minutes to an hour, till the shell is golden brown.
 * Makes 6-8 slices, and can be served any temperature.
 * It's easiest to cut when cold.