Making a Tudor chewit involved several steps:

1. Mincing and Seasoning the Meat: Meat was finely chopped or minced, often pre-cooked by boiling or roasting. It was mixed with fruits, spices, sugar, and sometimes nuts.
    

2. Preparing the Pastry: The coffin was rolled out and used to line a pie dish or form a free-standing container. It was typically thick and durable to withstand long cooking times.
    

3. Assembling the Pie: The filling was placed inside the pastry shell, covered with a pastry lid, and edges sealed. A vent was cut to allow steam to escape.
    

4. Baking: The pie was baked in a hot oven for a long time until the crust hardened and the filling cooked thoroughly.
    

 A Sample Tudor Chewit Recipe (Reconstructed)

Here is a modern interpretation of a Tudor chewit pie, adapted from historical texts:

Ingredients:

• 1 lb beef or lamb, finely minced
   

• ½ cup raisins or currants
   

• 1 apple, peeled and chopped
   

• 1 onion, minced
   

• 1 tsp ground cinnamon
   

• ½ tsp ground cloves
   

• ½ tsp ground nutmeg
   

• 1 tsp sugar
   

• Salt and pepper to taste
   

• 2 tbsp almond milk (or cream)
   

• Pastry dough (flour, water, butter optional)
   

Instructions:

1. Cook minced meat and onions in a pan until browned.
    

2. Add raisins, apples, spices, sugar, salt, and pepper.
    

3. Stir in almond milk and cook gently for 5-10 minutes.
    

4. Roll out pastry and line a pie dish.
    

5. Fill with the meat and fruit mixture.
    

6. Cover with pastry lid, seal edges, and cut a steam vent.
    

7. Bake at 180°C (350°F) for 45-60 minutes.
    

8. Allow to cool slightly before serving. shutdown123