Rather than opt for an Easter egg-stravaganza, for the last of the cooking weekends for a while (see HERE for more on this), we decided to go big or go home and work on a pie inspired by the recipe for Chastelete taken from the Forme of Cury from around 1390…but brought up to date…well, the sixteenth century at least…and made in the shape of one of Henry VIII’s coastal Device Forts. Choosing the Device Forts as a basis for the design also allows us to link to Tudors on Tour at Camp Bestival where one of the thematic strands we’ll be talking about will be the forts at Sandsfoot and Portland…but which would we choose as the model for our chastelete?
First, let’s have a quick look at the recipe itself, which although we wouldn’t be following it word for word, would be the base for our work…though please note I am and will be using the ‘royal we’ here, as it’s actually Robin, Adrian, Zak and the rest of the team who’ll be doing the actual making part, I’m just the ideas man here 😉
Clearly it’s talking about a pastry pie shaped like a castle made of five cylindrical elements, the central one larger than the outer four…so taking that layout and comparing to the Device Forts, it was a simple decision to take our inspiration from either Camber, Walmer or Sandown (Kent)…we opted for Camber.
As I said earlier, it was to be a case of go big, or go home…no half measures, make it as big as would be possible, spend the whole bank holiday weekend making it and damn the consequences….which was easy for me to say, not so easy for Robin to swallow though; but as I said to him, what’s the point of having someone that’s a demon with the pie cases if we can’t show him off?
Well apparently flattery will get you everywhere and after making a few measurements and a couple of rough sketches he went off to put his thinking cap on and work out how he wanted to approach the build. Again, we’d follow the recipe as far as the fillings were concerned…pork pie centre with almond cream, custard, minced fruit and fritter filling turrets, but for the actual paste components, other than the fact that they would be cylindrical and there’d be five of them, the rest was up to Robin.
What he decided was to work to the limitations presented as far as our ability to bake the final pie. We only have a modern gas powered catering sized oven to bake in, so that would determine the maximum height; and the tray/sheet that would fit within that oven would determine the arrangement of the outer turrets and the maximum length and width that the pie could be. Everything after that would be experimenting with different pastes to see which type would allow him to get the size required along with his personal desire for it to be as thin as possible.
So that was the planning/thinking….how did it work in practice?