Germany, 14th c.
Recipe by Deni & and William Dinwiddie
2 pounds ground beef
1 package center cut bacon, chopped
1 small onion, rough chopped
1 Tbsp + 1 tsp. salt
1 carrot, rough chopped
1 tsp. black pepper, ground
1 stalk celery, rough chopped
2 large apples, diced
2 pie crusts, pre-baked
1 Tbsp. Italian Herbs (or other herb blend)
1 dozen large eggs, beaten
Combine ground beef, onion, celery, carrotin stock pot with 1 Tbsp salt and herbs and enough water to cover. Bring to a simmer and cook until meat if fork tender. Remove meat from stock, and shred. Cook bacon until crisp. Remove bacon and let drain on paper towel. Cook diced apple in bacon fat until tender, about 10 minutes. Remove apples and drain on paper towel. Combine beef, apples, bacon, salt, pepper and eggs. Turn into pre-baked pie crusts. Bake at 400°F for 10-12 minutes, until egg is set. Each pie will serve 6-8 people.
Source [Ein Büch von güter Spise, Hans Hajek (transcr.)]:Diz heizzent heidenisse küchen. Man sol nemen einen teyc. und sol (den) dünne breiten. und nim ein gesoten fleish. und spec gehacket. und epfele. und pfeffer. und eyer dar in. und backe daz. und gibes hin und versirtez niht.
These are called heathen cakes. One should take a dough and should spread it thin and take a boiled meat and chopped fatty bacon and apples and pepper and eggs therein and bake that and give out and do not damage.