Recipes: Samwise Gamgee's Pork Pies

  • January 2, 2013 - 2:50 PM


Serves 4 to 6.

Note: These are good eaten cold or at room temperature. From Heath Dill and his blog

• 1/2 lb. ground pork (if grinding your own, use tenderloin, with the fat cut off and grind coarsely)

• 1/4 lb. ground sirloin beef

• 1 medium to large yellow onion, diced small

• 1/2 c. bread crumbs

• 1 tbsp. minced garlic, optional

• 11/2 tsp. ground nutmeg, plus more for garnish

• 1 tsp. ground cinnamon

• 1/2 tsp. ground allspice

• 1 tbsp. salt

• 2 tsp. ground pepper

• 1/8 to 1/4 c. fresh sage leaves, chopped very fine, divided

• 2 eggs

• 2 (9-in.) unbaked pie crusts (1 double crust)


Preheat oven to 350 degrees.

To the ground pork and beef, add the onion, bread crumbs, garlic, nutmeg, cinnamon, allspice, salt and pepper, and all but a couple of pinches of the sage. Beat the eggs, then add them to the mixture, setting aside a couple tablespoons of egg for a glaze later. Mix the meat mixture thoroughly.

Line the pie pan with half the pie crust dough.

Add the meat to the pie plate, and spread it evenly. Top the pie with the remaining pie crust, cutting a small hole in the top center. Use the remaining egg to glaze the top, then sprinkle with remaining sage and a sprinkle of nutmeg on the top.

Bake for 2 hours, checking the top occasionally to ensure that it doesn't burn (put aluminum foil on near the end of baking, if necessary, to keep it from getting too brown). Once finished, let it cool for 10 to 15 minutes. Serve with chunky homestyle applesauce, or with Dijon or German whole-grain mustard.

Nutrition information per each of 6 servings:

Calories 435 Fat 22 g Sodium 1,530 mg Sat fat 9 g

Carbohydrates 39 g Calcium 52 mg

Protein 20 g Chol 98 mg Dietary fiber 2 g

Diabetic exchanges per serving: 2 1/2 bread/starch, 2 lean meat, 3 fat.



Serves 16.

Note: Adapted from "Mrs. Beeton's Book of Household Management," from 1861.

• 1 lb. butter

• 11/2 c. sugar

• 3 c. flour

• 1/4 tsp. ground nutmeg

• 2 tbsp. caraway seeds

• 2 tsp. grated orange peel

• 6 eggs, whisked

• 3/4 c. brandy (Madeira wine may be substituted)


Preheat oven to 325 degrees.

Grease a 9-inch round cake pan.

Cream the butter with the sugar. Slowly add the flour. Add the nutmeg, caraway seeds and orange peel. Mix thoroughly.

Whisk the eggs and brandy in a separate bowl until they are well mixed. Beat the egg and brandy combination into the dry ingredients until the batter is smooth. Pour batter into the cake pan.

Bake for 2 hours. The cake should have a golden color and a toothpick should come out clean.

Nutrition information per serving:

Calories 400 Fat 25 g Sodium 230 mg

Carbohydrates 37 g Saturated fat 15 g Calcium 26 mg

Protein 5 g Cholesterol 130 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 bread/starch, 1 1/2 other carb, 5 fat.



Makes 10 small "loaves" (see Note).

Note: These are best when eaten the same day as baked. The significance of lembas bread in the stories is that it is a magical food made by elves. A single bite is supposed to make a person feel full. This is a quick and easy version of the bread, and while not true to the "from the forest only" aesthetic, it is something that a host could make quickly should 13 dwarves and a wizard drop by for tea. From Audra Thorn and She notes that these can be wrapped in leaves, to be more authentic.

• 21/2 c. flour

• 1 tbsp. baking powder

• 1/4 tsp. salt

• 1 c. plain or lemon-flavored yogurt (or another flavor)

• 3 tbsp. brown sugar

• 3 tbsp. honey

• 1 tsp. vanilla extract

• 1/4 c. water with 1 tsp. lemon extract


Preheat oven to 425 degrees.

Combine flour, baking powder and salt in a large bowl.

Add the yogurt, brown sugar, honey, vanilla and 1/4 cup water (mixed with lemon extract) gradually. Combine until a ball of dough forms. Divide the dough into 10 balls.

Flatten each ball to about 1/2 inch thickness and rounded rectangular shape. Place on a cookie sheet lined with parchment paper. Bake for 12 to 17 minutes. The bread will be lightly golden when done.

Nutrition information per serving:

Calories 160 Fat 0 g Sodium 236 mg

Carbohydrates 34 g Saturated fat 0 g Calcium 137 mg

Protein 5 g Cholesterol 0 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 1/2 bread/starch, 1 other carb.

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