A heavy rich old English meat pie made with offals that is nice for a cold winter day!
Umble pie is a traditional English meat pie of offals. Early references to umble pie date back to earlier than the days of William The Conquerer. Translators of literary works from that age changed the word umble to humble. Umble really does have a very different meaning than the word humble, but eating umble pie can be considered to be a humble act. Umble refers to secondary undesirable cuts of meat or organ meat. A loud person bragging about eating a great pie made with offals is something that is almost never heard. Offal eating people do tend to be humble about talking about eating organ meat. A couple weeks ago, I posted a recipe for a rustic early French Canadian Tourtière that was made with offals. I split the offal ingredients, so I could also make this umble pie. Tourtière is a highly seasoned offal pie. Umble pie comes from an age when spice trade was minimal, so the seasonings and herbs are minimal in this historic recipe. Gravy almost always accompanies English meat pies. Peppery gravies taste nice with offals. Brazilian pink peppercorns add a mild smokey black pepper flavor to the gravy that tastes nice with umble pie. Historically, the first pies were made with inedible dough. The hard dough crust acted acted as a sealed container for preserving food in cool weather conditions. Later in european history, the dough crust for pies was made to be edible and it was meant to be eaten with the pie filling. Umble pie is one of the earliest of the edible crust pies.
Pate Brisee Recipe: Place 1 1/2 cups of flour into a mixing bowl. Add 1/2 teaspoon of sea salt. Add 3/4 tablespoon of sugar. Rice the flour by adding a few drops of ice water at a time while stirring with a whisk. (The flour should look like grains of rice.) Cut 2 ounces of unsalted butter into pea size pieces and drop them in a bowl of ice water. Gently add a few pieces of the chilled hard butter at a time to the riced flour. Work the dough lightly with your fingers and for a minimal period of time leaving exposed small pieces of butter. Chill the dough, till it becomes very firm. Roll the pate brisee into a thin sheet on a floured counter top. (The sheet of pate brisee should show streaks of butter! This is what will give the pate brisee a flakey crusty texture.) Refrigerate the sheet of pate brisee, till it becomes firm again.
English Umble Pie Filling: This recipe makes 1 single portion pie! Any combination of offals is good for this recipe. Kidneys were not available, so none are in the list of ingredients. Place a small pot of water over medium low heat. Add 1 bay leaf. Add 2 ounces of small bite size pieces of trimmed book end tripe. Add sea salt. Simmer the tripe, till it becomes gelatinous and fully cooked. Drain the water off of the tripe and set it aside. Heat a saute pan over medium/medium low heat. Add 1 tablespoon of pork lard. Add 1 slice of smoked bacon that is chopped. Saute till the grease has rendered and the bacon becomes a golden color. Add 2 tablespoons of minced onion. Add 1 tablespoon of minced celery. Saute till the onions turn clear in color. Add 4 ounces of bite size pieces of calves liver. Saute till the calves liver pieces become halfway cooked. Add 2 finely minced chicken livers. Saute and stir, till the chicken livers become fully cooked. Add 1 1/2 tablespoons of flour, while stirring, to absorb the excess grease. Add the reserved tripe pieces. Add 2 cups of beef broth. Scrape and deglace the pan. Add sea salt and black pepper. Add 1 pinch of marjoram. Add 1 pinch of nutmeg. Add 2 pinches of minced Italian parsley. Bring the liquid to a gentle boil. Reduce the temperature to low heat. Simmer and reduce, till a the mixture looks like a heavy chunky liver mush, with a minimum of excess gravy liquid. Remove the pan from the heat and allow the mixture to cool to room temperature. Place the offal mixture in a mixing bowl. Add 3 ounces of lean ground pork. Add 1 ounce of diced pork fat. Mix the ingredients together. Chill the filling till it becomes lower than room temperature.
English Umble Pie: Lightly brush a 5" shallow tart pop-ring pan with melted unsalted butter. The tart pan should be 3/4" tall. Cut 2 round shaped sheets of the pate brisee that are 10" wide. Drape 1 round sheet of pate brisee over the pop-ring pan and press it into place. Roll a rolling pin over the rim of the pop-ring pan to trim off the excess dough. Mound the umble pie filling tall in the pie shell. Fill the shell, so the filling is 1/8" from the top around the edges and high in the middle. Brush the edge of the pie shell with egg wash. Drape the second round sheet of pate brisee over the pie. Press the top sheet of pate brisee onto the pie shell sheet. Trim the excess dough off with a knife. Press the crust, so it looks even and nice. Brush the top of the pie with egg wash. Cut 2 small steam vents on the center of the pie top. Place the umble pie on a baking pan. Bake in a 350º oven, till the crust becomes a golden brown color. Allow the umble pie to cool to a safe serving temperature. Brazilian Pink Peppercorn Gravy: Heat a small sauce pot over medium heat. Add 3 pats of unsalted butter. Add an equal amount of flour, while constantly stirring. Constantly stir, till the roux becomes a dark brown color. Add 2 cups of beef broth. Whisk the gravy to combine the roux. Whisk occasionally, till the gravy comes to a gentle boil and it thickens to a very thin sauce consistency. Add sea salt. Add 1 tablespoon of Brazilian pink peppercorns. Reduce the temperature to medium low heat. Simmer and reduce the gravy, till it becomes a rich thin gravy consistency.
English Umble Pie with Brazilian Pink Peppercorn Gravy: Remove the pop-ring tart pan mold from the umble pie. Use a spatula to place the umble pie on a plate. Spoon a streak of the Bazilian pink peppercorn gravy over the umble pie and spoon some of the gravy around the pie on the plate. Garnish the umble pie with an Italian parsley sprig.
Warm, hearty and very rich! The aroma of this simple old fashioned umble pie will surely be a real pleasure for offal fans. This pie is not offal! It is humbly umble! Yum! ... Shawna
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