Although lacking the suet, this recipe is ancestor apparent of the mince pie, with its combination of minced meat, spices, dates, and raisins. In the original instructions, a hint of puckering tartness was suggested by the "verthous", or verjuice, the juice of unripened grapes or crabapples. Should the latter not be available, an equivalent amount of cider vinegar may be substituted with fine results.

During the medieval period, pie crusts were known as "cofyns", or coffins, and consisted primarily of flour and water (and sometimes seasonings) molded into stiff round or rectangular shapes. These coffins were used instead of pie tins well into the 17^th century, by which time special pie molds and plates were more commonly available. As a stiff coffin crust is not likely to appeal to today's palates, your choice of modern crust is recommended.

Pie pastry for 8 1-1/4 x 4-1/2-inch tartlet shells or for 2 9-inch pie shells and covers (same amount of pastry is required in each case)
2 lbs. Lean veal or pork butt or loin
1/3 c. dry red wine
1/2 t. ginger
Pinch saffron (optional)
1/2 t. salt
1/4 t. ground black pepper
1/2 t. cloves
1/8 t. mace
2 t. verjuice (or cider vinegar)
2 egg yolks (reserve whites for painting lids), lightly beaten
1 c. pitted, coarsely chopped dates
1/4 c. currants

• Preheat oven to 350 degrees.
• Line the tartlet or pie shells with the pastry and place in the refrigerator until needed. Roll out the remaining pastry for the lids and refrigerate as well.
• Mince the meat into tiny pieces, either by hand or in a food processor. In a large bowl, combine the minced meat with the remaining ingredients, blending them all together with your hands as you would for a meatloaf.
• Divide the mixture evenly among the pastry shells. Cut out covers and set them into place. Brush the tops with the reserved egg whites and cut a few slits into the top crusts. (You may wish to use any excess pastry to create pastry cut outs and set them on the lids.)
• Set the tartlets or pies on a cookie tray (to catch any drippings) and bake them about 1 hour (slightly longer for the pies), or until the top crusts are a pale golden. You may be sure that the pork is properly cooked when the internal temperature of the mince pies registers 185 degrees on meat thermometer.
• Remove the pies from the oven and set them on a rack to cool for a few moments before serving. You may serve the tartlets in their tins or pop them out, as you wish.