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-
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
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