SC - Coffin Pastry
Cindy Renfrow
renfrow at skylands.net
Fri Jun 12 07:13:52 PDT 1998
>I tried making a coffin pastry using the recipe from Traveling Dysshes
>but ended up with crumbs - nothing stuck together.
>My jinx with pastries continues! I don't know a lot about working with
>doughs/pastry but it seems that the liquid dry ratio isn't
>right. The recipe calls for 4 c. flour with 1/2 c. butter and 1/4 c.
>water boiled and then added to the flour. Even though I adjusted the
>liquid, it still didn't work. Any ideas on what might have happened or
>better recipe? I couldn't find anything in my limited library that
>seemed similar.
<snip>
Here is a recipe for Hot Water Crust Pastry. It makes enough for one
6-inch by 3-inch raised pie.
1/3 cup boiling water
2 tablespoons lard
1 1/2 cups flour, sifted
1/2 teaspoon salt
Sift the flour & salt into a bowl, & make a well in the center. Put the
lard in the water & stir till it melts. Pour the hot liquids into the
flour well & stir to make an elastic dough. Add more boiling water if the
dough is too dry. Knead the dough on a floured board until smooth.
Reserve one-third for a lid. Shape the rest into a cylinder. Fill with
your already-prepared filling (holds about 1 1/2 cups) and cover with the
pastry lid. Poke a steam vent in the lid. Bake at 400 degrees F. for 25
to 30 minutes, or until done and golden.
This is a modern recipe, but there is a period one in Sabina Welserin's CB.
HTH,
Cindy Renfrow/Sincgiefu
renfrow at skylands.net
Author & Publisher of "Take a Thousand Eggs or More, A Collection of 15th
Century Recipes" and "A Sip Through Time, A Collection of Old Brewing
Recipes"
http://www.alcasoft.com/renfrow/
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