SC - FW: New Medieval cookbook

[Mary Morman]

Ein Buch von Guter Speise has some recipes like this in it...
Beef, Bacon, and apples.  
And Cheese and bacon.
Didn't use puff pastry, used a plain dough, but they were still good.

HTH
Bogdan

On Wed, 20 May 1998, Varju wrote:

> Here are some of my suggestions for an easy lunch. . .
> 
> I second all of Anne-Marie's suggestions with this additional one. . .
> 
> Little filled pasties.
> 
> I buy puff pastery and cut cut each sheet into nine squares.  Make a filling
> of some sort.  So far I have done ham, sour cream, one egg and herbs and
> spices of your choice and spinach, peas, egg, sour cream and garlic.  I have
> also seen them maade with a chicken, spinach and garlic filling as well as a
> cooked up wild game hamburger and couscous mix filling.  Cook in a 400 F oven
> for 12- 15 minutes until the pastries have turned a golden brown.  Can be
> served hot or cold.
> 
> Important note:  The baking is only to finish the pastery shell, all meats
> need to be thoroughly cooked before being used in the filling.
> 
> 
> Just a thought from this end of the world. . .
> 
> Noemi
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