|
|
Articles |
I served this pie for a lunch at Candlemas in hand sized pies baked in a
regular size muffin tin. I rather like making up dishes for feasts or
luncheons in small sizes that are easy to hold in the hand, especially when the
food is served buffet style, because it makes the food portable and portion
control is easier, but you could just as easily make them up in any size.
Remember that changing the size of the pie may change the baking time.
For 12 Muffin Sized Pies
2 1/2 ounces dried figs, cut into pieces
2 1/2 ounces golden raisins
1 pound raw ground pork (Not sausage just plain unseasoned pork)
1/2 dry bread crumbs (aprox.)
1/2 tsp ground cloves
1/4 tsp ground mace
1/2 tsp salt
1 tsp fresh ground pepper
Pastry to line muffin tins and cover. (One package commercial pie dough, roll
out thinner to stretch) (See
Pastry Dough for other
options)
Combine fruit and cover with hot water, leave overnight.
Drain fruit and combine all ingredients, should be consistency of meatloaf, can
adjust by adding excess liquid from fruit or more breadcrumbs.
Line greased muffin tin with pastry, fill and cover with more pastry and seal.
Bake at 400 degrees for about 30 minutes or until pastry is browned and meat
reaches proper temp.
Can be served warm, or room temperature, or even cold. ( best at room temperature)
Original text From Harleian MS 279 as printed in Take a Thousand Eggs or More.
Vol II by Cindy Renfrow
2. Another Manner [tarts of flesh] Take Figs, Raisin, & Pork, & a little bread
ground together; take him up, & put Pepper enough thereto, & Maces, cloves, &
make thine coffin, & put thine mixture therein.
|
|
To see the rest of the menu for this luncheon see
Candlemas Luncheon
Other savory Pies
Other recipes from Hareian MS 279/4016
Other protein dishes
|
