Game of Thrones is entering its final season this coming Sunday, and my wife and I are PUMPED. She has been re-watching the whole show, from beginning to end, so that when the new season airs she will have the whole story fresh in her mind. Meanwhile, I have been working on some Game of Thrones recipes to share with all of you.
So, without any further ado, I present these Brown Butter Game of Thrones Sigil Pies. As Hot Pie says, the secret is the extra work it takes to brown the butter. Most people don’t bother because of the extra time. However, the brown butter really makes all the difference.
Oh, and don’t forget: Don’t give up on the gravy. You can not give up on the gravy.
Step By Step: Brown Butter Pie Dough
The first part of making brown butter pies is making the brown butter.
Thankfully, this is a very simple matter. I am using my pie crust recipe from my homemade chicken pot pies, which calls for one stick (half a cup) of unsalted butter. So, to make the brown butter, I just put the stick of unsalted butter in a pan plus a little mote, then melted it.
I added a little more since we are going to be cooking the butter down slightly, though I actually added a little too much more. One extra tablespoon of unsalted butter should do.
Just let the butter cook on medium heat until it is golden brown with brown bits in the bottom. This takes about 10 minutes, though I would advise you keep an eye on it.
It should look like in the photo above.
Then for the pie crust, you will need to butter to be cold. So, prepare a heat-resistant bowl by lining it with parchment paper.
Pour the melted butter into the bowl, then pop it in the fridge for a few hours.
Here is what it looks like when it has cooled. All of the brown bits will have fallen to the bottom.
Here is the bottom. From here, you follow the directions on the Chicken Pot Pie recipe.
The finished dough looks like this. Now, you just need to divide it up, and set aside a good bit for the sigils.
Sigil: Stark Direwolf
The Stark direwolf sigil is a good choice for these pies. It is a fairly easy to cut out shape, with no thin fiddly bits.
Quick note: several of these photos will include the Targaryen dragon as well, because I made that pie at the same time.
Now, to make these, I first cut out a template. I traced the sigil by holding notepaper up over a phone, then carefully cut it out.
From there, you just lay the template on the dough…
Then cut it out.
From there you just need to add some details, such as V shapes on the neck and tidying up the teeth in the mouth.
Then, you can attach the wolf head to the pie by wetting it slightly with some water and laying it on the pot pie.
Then, bake normally. If the wolf head starts to brown too much before the rest does, just lightly cover it in aluminum foil to protect it. Winter is coming, so Enjoy!
Sigil: Targaryen Dragon
The Targaryen three-headed dragon, as a pot pie decoration, is a read challenge. It has a lot of long, loopy bits and thin pieces that easily can break. So, if you don’t have the patience for careful cutting and gentle moving, you may want to stick with the direwolf or other sigil.
So, like with the Stark sigil, you want to start with making a template. I traced over the sigil on a piece of notebook paper and cut it out.
Then, lay the dragon template on more pie dough.
Very carefully, cut out the dragon. Don’t worry too much about the fine details – you can touch those up after the dough is cut out.
Once it is cut, take out the bits inside the tail loops, and add other details.
Very carefully, wet the back of the dragon, and lay on the pie.
From there, bake like normal, and enjoy!
Sigil: Lannister Lion
The Lannister Lion, like the Stark Direwolf, is an easier, and visually striking, sigil for a pie topper. I went with a lion’s head rather than the full rearing lion, but feel free to give the full lion a shot if you’re feeling a little masochistic today.
Anyway, the method is the same as the other sigils. We start with tracing the lion’s head onto some note paper and cutting it out.
Then lay it on the dough…
And cut around it! Don’t worry too much about the little details around the mouth, by the way. I found it easier to just touch it up after removing the template.
Once it’s cut out, I added some details to suggest a flowing mane, while adding in the eye and touching up the teeth.
Then, just wet the back and lay it on the pie. Don’t forget to cut small slits to vent the pie.
Bake like normal, and enjoy!
Side note, sorry about the sudden crack on the side of this pie. I bumped it and the side cracked off. We’ll just call that the King Tommen annex.
Sigil: Frey Twins
This pie is specifically for my wife. She insisted that, while I was making these sigil pies, I make Frey pies. Since I didn’t have a pair of brothers on which to wreak horrific vengeance, or a desire to serve my enemies their own children in a pastry, I just stuck with cutting out the Frey Twins and decorating the crust.
Plus, if you make all of these pies (don’t forget to double the recipe if you do), you can tell which of your friends has the twisted sense of humor by who chooses the Frey pie.
In any case, you start with tracing and cutting out the Frey Twins.
Then, lay the template on the crust and cut it out.
Don’t worry about the crenelations on top of the walls. Details like that are easier after the crust is cut out.
Once it is cut, you can just use the tip of a knife or a toothpick to add details like the spaces between the crenels and the arrow-slit windows.
Then, wet the back of the towers and lay it on the crust. I actually went on to add more details, like waves on the crust and light lines on the towers.