pies


I decided to do little bit different this time. The recipe for the dough is from the book but the filling is not. All the ingredients in the filling are however from the book. Dried fruits are very common in meat pies.

Chewettes (10-15 little pies)

Harleian MS. 4016, Volume II

Take and make fair paste of flour, water, saffron and salt. And make round coffins thereof; and make stuffing as thou do for rissoles, and put the stuffing in the coffins, and cover the coffins with the same paste, and fry them in good oil as thou do rissoles, and serve them hot in the same manner.

3,5 dl flour

1,5 dl water

½ teaspoon salt

pinch of saffron

enough olive oil for frying

Filling:

100 g ground lamb

100 g ground pork

3-4 dried figs

1 teaspoon ginger

salt

pinch of saffron

Knead well together flour, water, salt and a pinch of saffron. Add more flour if needed. Put it in fridge for awhile. Mince dried figs and mix all the filling ingredients together and let them stand couple minutes. For the bases roll little circles from the dough and fill them with about teaspoon of filling. Close the pies carefully using a drop of water and fry them in olive oil until golden brown. Drain pies and serve hot.

Yesterday was yet again fun day. I spend six hours at the kitchen slowly making food from Thousand eggs. I managed to make four new dishes. Again all of them were very simple. It took six hours for me to do things because there was no hurry and I enjoyed every minute as always. I made one dish and then we ate it and then I made another and so on. But today I am writing about something else that I made couple months ago. It is time for some sweet desserts!

Doucetes (serves 6-8)

Harleian MS. 279, Volume I

Take Cream a good cupful & put it in a strainer; then take yolks of Eggs & put thereto, & a little milk; then strain it through a strainer into a bowl; then take Sugar enough & put thereto, or else honey for default of Sugar, then color it with Saffron; then take thine coffins & put in the oven empty & and let them be hardened; then take a dish fastened on the Baker’s peel’s end; & pour thine mixture into the dish & from the dish into the coffins & when they do rise well, take them out & serve them forth.

My thoughts:

Pie crust

3 dl flour

1 teaspoon salt

100 g butter

1 egg yolk

ice water

(saffron)

Filling

3 dl cream

4 egg yolks

3 tablespoons honey (or sugar)

a pinch of saffron

Heat the oven to 200 C. Mix flour, salt, butter and one egg yolk together. Add ice water as much as it takes to have good dough (couple spoonful). If you want to colour the crust with the saffron, add saffron to the ice water before adding ice water to the flour mixture. Beat together all the filling ingredients in a bowl. Butter the pie dish and put the dough to the dish. If you want you can pre-bake the crust about 10 minutes. Then add the filling and bake as long as the pie is golden brown, about 15-20 minutes.

Comments:

I totally forget to buy dry peas or beans for the pre-baking. You should use foil and pea/beans if you want to pre-bake the crust before filling it. So I skipped the pre-baking thing. I also decide not to colour the crust with the saffron. The pie was very good!