SC - Re: SCA - Puck's marzipan

[Thomas Gloning]

In a message dated 3/6/99 2:23:56 PM US Mountain Standard Time,
Marian.Deborah.Rosenberg at washcoll.edu writes:

> 
>  Can anybody tell me the periodocity of this recipe
>  
>  <<http://jeru.huji.ac.il/ef43.htm>
 
Meat and Herb Pie
For the pastry:
   3 cups flour
   2 eggs
   1 teaspoon salt
   1/2 cup oil
   About 1/2 cup water



For the filling:
   1/3 cup olive oil
   3 cloves of garlic, chopped
   2 onions, coarsely chopped
   1 kg meat (beef, lamb, or game), minced
   1 cup mixed herbs (parsley, rosemary, sage, hyssop)
   1 cup red wine
   Salt, pepper
   3 eggs


 

To prepare pastry: Mix ingredients in a bowl to form a smooth, pliable dough.
If necessary, add a little more water or flour. Cover and chill. 

Preparation of filling: Saut the garlic and onion in the olive oil until
golden brown. Add the meat and brown. 

Add the herbs and wine, and cook till most of the liquid has evaporated.
Remove from the pan, cool, and mix in the eggs. 

Roll out two-thirds of the pastry in a circle about 0.5 cm thick. Line a round
baking dish with the pastry, and spread the cooled filling on top. 

Roll out the remaining pastry and cover the filling. Press the edges of the
pastry together to seal the pie and remove excess pastry. Make a hole in the
middle of the pie (to allow the steam to escape). The pie may be decorated
with the remaining pastry. 

Bake at medium heat for 40-50 minutes, and serve. 



Hmmm, there seems to be no documentation.
It sounds a lot like many of the meat pies available in a lot of our original
sources, except for The eggs in the pastry.  How about it?  Can some of our
experts give us more information?

Mordonna



 


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