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Ein gut gebackenz ( A good pastry) from Ein Buch von guter spise

 

This is a simple pastry quite suitable for an appetizer or snack. The filling needs only three ingredients.

  • 4 strips of cooked bacon, chopped small

  • 1/2 to 1 cup  grated gouda or other firm cheese.  (you need twice as much cheese as bacon.)

  • 1 egg yolk

  • Pastry to wrap

  • fat, butter, or oil for frying.

For this dish we use a pierogi dough (see below for recipe or Dumpling/noodle dough for more information on the origins of that recipe), but you could  use a standard pie dough, a biscuit dough, or even won-ton wrappers.  (See Pastry Dough for other options)

Mix cheese, bacon and egg yolk together.  Roll out small pieces of dough and wrap around filling. seal with water or an egg wash.  Melt a little grease or butter in a hot pan or on the griddle.  Put packets into pan and brown on one side turn and brown the other side.  Serve hot. Filling will be sizzley.

 We cook these up on a griddle at June Faire. You could just as easily deep-fry them or bake them depending upon the style of wrapper you choose.

Pierogi dough-

  • 2 cups all purpose flour

  • 2 eggs

  • 1/2 teaspoon salt

  • 1/3 cup of water, approx.

  Mound flour onto a clean surface and make a well in the center. Drop eggs and salt into well.  Working from the center to the outside of the mound, mix flour into liquid with one hand and keep flour mounded with other hand. Add the water a little at a time add you work the eggs into the flour.  Knead until dough is firm and well mixed.   Cover dough with a warm bowl and let it rest 10 minutes. Roll out thin and cut into rounds or squares for tarts.

44. Ein gut gebackenz ( A good pastry)

     Rib kese. menge den mit eyern und scharbe gesoten spec dar zu. mache ein schoenen derben teyc . und fülle den kese und die eyer dor in. und mache krepfelin. und backe sie in butern oder in smaltze. noch der zit. und gib sie warm hin.

     Grate cheese. Mix it with eggs and boiled small pieces of fatty bacon thereto. Make a fine dough (possibly freshly made as opposed to sourdough) and fill therein with the cheese and the eggs. And make small cakes and bake them in butter or in fat, near to the time (they are to be served), and give them out warm.

Original recipe from Ein Buch von guter spise is an early German cookbook from around 1345-1355. It is available in the original German at Thomas Gloning's excellent site or you can access Alia Atlas's English translation at http://cs-people.bu.edu/akatlas/Buch/buch.html

 

 

 

 

More recipes from Ein Buch von guter spise

Other savory pies

Other Protein dishes

 

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