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The reference I've used for this pie is brief, hardly more than half a dozen
words sandwiched among a collection of savory beef, game, and vegetable pies.
While it calls for mutton, this is hardly a common item in American
supermarkets, even though yearling lamb could certainly be considered mutton in
other markets. I've chosen to use raw ground lamb, mostly for convenience, but
finely chopped cooked lamb left over from other presentations could be used. The
designation of pasty Ms. Hinson used in her translation lead me to interpret
these as small hand pies and they are among the period dishes I routinely make
ahead for camping and daytrips to events.
Brown lamb and drain Chop scallions finely, including green and white parts. Combine with lamb and generous amount of pepper. Fill and seal 5 inch rounds of dough. (approx. enough filling for 12 hand pies. ) brush pastry with egg wash if desired. I often garnish these pies with black onion seed before baking. Other options might be sesame seeds or flax seed. Bake at 425 12-15 minutes or until golden brown. Can be served warm or cold. Original Recipe: From Le Menagier de Paris (1393) as translated by Janet Hinson. This translation is available at www.daviddfriedman.com/.../Menagier/Menagier.html MUTTON PASTIES. Chopped very small with scallions. Eileen Power's translation in The Goodman of Paris, George Routledge and Sons Ltd, 1928 Mutton pasties. Well minced up small with shallots
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