Alcaire Festival Sword-Pie
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1kg of braising steak (beef or venison), cubed
1 tablespoon of vegetable oil
2 red onions, chopped
2 chopped onion
500g small button mushrooms, roughly chopped
1 tablespoon of chopped fresh rosemary (dried is fine, just use about half)
1 tablespoon of chopped fresh thyme (dried is fine, just use about half)
Plain flour, salt and black pepper
1 small glass of red (optional)
550ml of beef stock
50g dark chocolate
1 or 2 pack of ready rolled shortcrust pastry
1 egg, beaten
Alcaire Festival Sword-Pie
Increase Max Health by 6160 for 2 hours.
A hearty meat pie enjoyed during the New Life Festival. This Breton meal is served with a miniature bone sword cooked inside. Recovering the sword is said to grant the luck of Magnus—and an occasional cracked tooth.
Food > Delicacies
Red Meat, Seasoning, Flour
I went with beef/venison steak based on the in-game description of this dish, and because it works so wonderfully in a pie. I chose to ignore Breton tradition and not include a sword of bone in the pie mixture, but decorated it with a pastry sword instead. Much less hazardous.
Dust the cubed steak with 2 tsp flour, seasoned with a pinch of salt and pepper.
Heat the oil in a large pan and fry the meat until golden brown.
Remove the meat from the pan and add more oil if the pan is dry.
Add the vegetables, herbs, another generous pinch of salt and freshly ground black pepper and fry until starting to colour.
Pour in the wine and stir thoroughly for 4-5 minutes. Add the stock and bring to the boil.
Add the meat back in, reduce the heat and simmer gently for an hour and a half. Don't let it boil.
Preheat the oven to 190C/375F and prepare the pastry
NOTE: after the pastry is assembled but before glazing, roll out your leftover pastry scraps and cut out a sword shape. Brush the underside with egg to make it stick, then place it on top and proceed to glaze the pie(s).
For a single, large pie in a dish:
Transfer the filling mixture to an ovenproof dish.
Cut a thin strip of pastry and use it to line the edges of the pie dish.
Dampen the pastry strip by brushing with beaten egg.
Place the rest of the rolled out pastry across the top, making sure it covers the top entirely. Carefully press around the edge to seal it.
Decorate the edge with a fork (or something more fancy if you prefer), cut a small steam hole in the middle and brush the top with more beaten egg.
Cook in the oven for 1-1½ hours.
If the pastry starts to brown too early, cover it with foil to avoid burning.
For smaller individual pies:
Line the bottom of your pie dishes/moulds with pastry, making sure it goes up and over the rim.
Fill with the cooled filling.
Brush the edge with beaten egg.
Top with more pastry and seal the lid to the edge by pressing them together.
Glaze the top with more beaten egg.
The pies can be refrigerated for up to 48 hours before baking, making it easier to prep in advance.
Preheat the oven to 200C/392F and bake for 30 minutes until golden brown.
Serve immediately!
