Recipe by Daniel Myers
The extra marrow or lard is not absolutely necessary for this recipe due to the fat content in most commercially available meats. If you're using minced beef or mutton with very little fat then you'll need to add a tablespoon or two of lard.
1 to 2 lbs. mutton or beef, minced
1/4 cup prunes, chopped
1/4 cup dates, chopped
1/4 cup raisins
2 Tbsp. vinegar
1/2 tsp. pepper
1/2 tsp. salt
pinch saffron, ground
double recipe for Short Paest for Tarts
Mix the filling ingredients and set aside. Cut the butter into the flour thoroughly. Mix in egg yolk and enough water to let the dough hold together. Separate into eight portions and roll out. Place one eighth of the filling into each, fold over, and seal with water. Bake at 350°F until crust is golden - about 30 minutes.
Ground meat may be used in place of minced, but this will change both the flavor and texture of the pie.
[an error occurred while processing this directive] To make Pyes. Pyes of mutton or beif must be fyne mynced and ceasoned wyth pepper and salte, and a lyttle saffron to coloure it, suet or marrow a good quantite, a lyttle vyneger, prumes, greate raysins, and dates, take the fattest of the broathe of powdred beyfe, and yf you wyll haue paest royall, take butter and yolkes of egges, and to tempre the flowre to make the paeste.
Published: March 20, 2003
© Copyright 2010 Medieval Cookery