Chewit (also spelled chawet or chuwet) refers to a pie made with minced meat mixed with fruits such as currants, raisins, apples, or pears, and flavored with sugar and spices. The filling was encased in a sturdy pastry crust called a coffin, often inedible and used primarily as a container.

Historical sources describe chewit as a highly seasoned pie enjoyed by Tudor aristocrats but also accessible to the middle classes during special occasions.

 Ingredients of a Tudor Chewit Pie

Based on Tudor cookbooks such as A Proper Newe Booke of Cokerye (1545) and The Forme of Cury (circa 1390), typical ingredients included:

a. Meats

• Beef: The most common meat in English pies.
   

• Mutton or lamb: Also popular, especially in spring.
   

• Veal or pork: Less common but used for variety.
   

• Game: Such as venison or rabbit, for the wealthy.
   

b. Fruits

• Raisins and currants: Dried fruits for sweetness.
   

• Apples and pears: Fresh or dried, adding tartness.
   

• Plums or cherries: Occasionally added for extra flavor.
   

c. Spices and Flavorings

• Cinnamon, cloves, mace, nutmeg, ginger, and pepper.
   

• Sugar or honey to enhance sweetness.
   

• Vinegar or verjuice for acidity.
   

• Almond milk or cream as a binder in some recipes.
   

d. Pastry

• A thick, tough crust made from flour and water, sometimes enriched with butter or egg. The crust served more as a cooking vessel than edible pastry. shutdown123