Savory Patties/John Trumbull - Painter of the Revolution Savory, flaky, and historically inspired. These Savory Patties bring together seasoned meat, cream, herbs, and golden pastry for a true Revolutionary-era feel. Ingredients 1 lb ground chicken 1 lb ground pork ½ lb ground beef 1 medium onion, chopped ¾ tsp ground black pepper ½ tsp grated nutmeg (or ground) 2 tsps fresh thyme 2 TBSP fresh parsley, finely chopped 1 tsp salt 3 TBSP unsalted butter, softened 3 TBSP all-purpose flour 1 cup chicken stock ½ cup heavy cream Approx 1 lb of your favorite pie crust (we used store bought) 1 egg 2 TBSP water Fresh chopped parsley for garnish Directions In a large mixing bowl, combine the chicken, pork, beef, and onion and mix thoroughly. Heat a large skillet over medium-high heat. Add the meat mixture and cook, stirring and breaking the meat apart, until it is browned and thoroughly cooked. Drain the excess fat from the pan and return to medium heat. Add the pepper, nutmeg, thyme, parsley, and salt, stirring until well blended. Mix the butter and flour to form a paste. Add paste to the browned meat and stir to incorporate. Cook for 1-2 minutes. Stir in the stock and bring to a simmer over medium heat. Stir constantly until the liquid has thickened and has no lumps. Add the heavy cream and stir. Reduce the heat, cover, and simmer for about 30 minutes, stirring occasionally, until sauce has thickened. Remove meat mixture to a baking dish and set aside to cool to room temperature. Preheat the oven to 350°F. Grease a 12-cup patty-pan tin or muffin pan with lard or vegetable shortening. Roll out the pie dough on a lightly floured surface to 1/4 inch thick. Using a 3-inch round cookie cutter, cut the dough into about 24 circles. Fit half the circles into the cups of the prepared tin or pan. Divide the meat mixture among the prepared dough cups. Cover with the remaining dough circles, tucking each one into the sides of the cups and around the meat mixture. Cut a small hole in the center of each top crust to vent. Mix egg with water to make an egg wash and brush on crusts before baking. Bake the patties for 30 to 35 minutes, or until the crusts are golden brown. Serve the patties on a platter garnished with chopped parsley. #RevolutionaryMeals #SavoryPatties #HistoricRecipes #ColonialCooking #HistoricFood #FoodHistory #FromScratchCooking #HeritageCooking #RecipeRepost #ComfortFood #SavoryBaking #PieCrustRecipe #OldWorldFlavors #KitchenHistory #CookingContent

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