![]() |
Una Guarra Photo by: Lord-Williams |
PORK PIE ADAPTED FROM CURYE ON ENGLYSCH IV FORME OF CURY #162
MALACHES OF PORK
Ingredients
pie dough
1 c chickpeas
2 lbs cooked pork
4 eggs
1/3 c grated parmesan cheese
1/3 c grated gruyere cheese
1/3 c mozerella cheese shredded
1/4 tsp white pepper
1 tsp gorund cloves
1/3 c grated gruyere cheese
1/3 c mozerella cheese shredded
1/4 tsp white pepper
1 tsp gorund cloves
¼ c pine-kernels
1 pinch of salt
1 raw egg to seal the crust
Preparation
PREHEAT OVEN TO 450º F/230ºC
Make a pie dough and roll out ½ of it. Grease a pie tin and
sprinkle it with flour. Place the dough in the tin. Spread chickpeas over the
surface. Put it in the oven for 20 minutes or until golden.
Dice the pork. Combine it with eggs, cheese, pine-kernels
and spices. Mix all well. Pour this into the pie shell.
Roll out the other half of the dough and place it on top of
the pie. Seal it with raw egg and the tip of a spoon.
Bake 30 minutes or until done.
IV #162 MALACHES OF PORK, p 134FROM CURYE ON ENGLISH |
Hewe por al to pecys and medle it with ayren and chese
igrate. Do Þerto powdour fort, safroun and pynes with salt. Make a crust in a
trap; bake it wel Þerinne, and serue it forth.
|
MEAT
CHEESE AND EGG PIE
A
MEDIEVAL SPANISH CHEF INTERPRETATION
|
Cut
up the pork and mix it with grated cheese. Add a mixture of strong
spices and pine-kernels with salt. Make pie dough to line and cover it. Bake
it and serve it forth.
|
No comments:
Post a Comment