SC - Recipe for good small Pork or chicken pies

[allilyn at juno.com]

At last July's Weapons Proficiency Tourney, the filling was chicken,
onion, celery, and apple.  I forget the spices--M. Alasdair made them. 
It was Margaret's suggestion to add the minced apple, for flavor and
moisture, and they were indeed scoffed down.

We did the Flaumpeyns for dinner, and I suppose you could use small
amounts to make the tarts.  The great fun of Flaumpeyns is the
flame-pointed crust, but the filling is good.

Here are some copy + paste bits from that file:

Forme of Cury

194.  Chewetes on fyssh day.  Take turbot, haddock, codling and hake, and
cook it.  grind the cooked fish and add ground dates, raisins, pine nuts,
good powders and salt.  Make a small pie shell as above; close the filing
inside and fry it in oil, or stew it in sugar and wine, or bake it, and
serve it forth.

193.  Chewetes on flesshe day. Meat Pot Pies.  [‘choux’ :  means
individual small, round pastries.].  Mince pork and chicken, and fry
together, make a small pie shell and put the meat in.  On top, put
hard-boiled egg yolks, ground ginger and salt.  Cover with a top crust
and fry in grease, or bake it until brown, and serve forth.		
       

1. Cut circles of strong pie dough to fit large muffin cups.       2. Use
frozen pot pie tins.  3. Use large turnover forms.
3/4 C.  minced pork			3/4 C.  minced chicken
2 hard-boiled egg yolks, crumbled		good pinch ground ginger
shake of salt
Fry meat together, drain.  Place in shell.  Crumble yolks over meat,
sprinkle the ginger and salt on top.  Could cook ginger and salt with
meat.  Place in pastry container.  For first 2, cover with top crust,
crimp edges.  For turnovers, close mold.  Brush with butter or milk, or
lightly beaten egg.  Bake 450* until dough is done, about 20 min.  Or,
deep fat fry.
Note 1: this is going to be dry.  When bitten, the filling will crumble
out.  Try: separate the yolks from the egg white.  Boil the egg yolks in
gently simmering water.  Use the raw egg whites as a binder, mixing in
with the cooked meat and spices.  Then, crumble the egg yolks over, or
mash yolks lightly with any broken egg yolk pieces, and sprinkle over the
top.
Note 2: To prepare ahead for feast or lunch, use turnover form, cook 5
min. in boiling water, remove with slotted spoon, lay on cookie sheets 5
min in freezer, package in freezer bags.

Forme of
Cury								Hiett,
et al
For to make flaumpeyns.  Take clene pork and boile it tendre, thenne hewe
it small, and bray it smal in a morter.  Take fyges  and boile hem tendre
in smale ale, & bray hem, & tendre chese therwith; thenne waische hem in
water & thenne bray hem alle togider with ayren.  Thenne take powdour of
peper, or els powdour marchaunt, & ayren, and a porcioun of safroun and
salt; thenne take blank sugur, eyren & flour, & make a past with a
rollere.  Thenne make therof smale pelettes & fry hem broun in clene
grece, & set hem asyde.  Thenne make of that oother deel of that past
long coffyns, & do that comade therin, and close hem faire with a 
couertour, & pynche hem smale aboute.  Thanne  kyt aboue foure other sex
wayes.  Thanne take euery of that kuttyng vp & thenne colour it with
yolkes of ayren, & plaunt hem thick in to the flaumpeyns aboue ther thou
kuttest hem & set hem in an ovene and lat hem bake eselich, and thanne
serue hem forth.

192.  Flampoyntes.  Pointy Flan.  Cook fat pork.  Clean of fat, gristle
and bones; grind or puree it.  Grind cheese and add with sugar and good
powders.  Make a coffin [crust to use as a dish] an inch deep, and put in
the filling.  Make a a thin leaf of good pie crust or filo pastry and cut
out small points, fry them and put them on the stuffing, and bake it.

116.  For to make flaumpeyns.  Pointy Flan..  Take clean pork and simmer
until tender, chop it and puree.  Simmer figs until tender in small ale,
rinse in fresh water, cut and puree, and add tender cheese;  and then mix
them all together with eggs.  Take ground pepper or else strong spices,
and hard boiled eggs, and a portion of saffron and salt; then make a
dough of dark brown sugar, eggs and flour, and roll it out.  Make small
pellets [for the flames, these need to be squares or diamonds bent in
half] and fry them brown in clean grease, and set them aside.  From the
rest of the dough, make long coffins and put the pork mixture in, and
cover with a top crust, and pinch the edges together to seal.  Cut 4 to 6
slits in the top crust to let steam escape, color it with egg yolks, turn
up the edges of the steam slits, covering with the beaten egg yolk, plant
thickly with the flame points and set in an oven and let bake slowly and
serve.

Glossary note says: MS Bodley CCC F 291 calls for equal amounts of cheese
and pork, 5 lbs. each.
Pureed cooked pork			figs 
ale					cottage cheese
eggs					hard boiled eggs
saffron					salt
cubebs					grains of Paradise
mace					cloves
ginger					cinnamon
Dough:					brown sugar
eggs					flour
Simmer figs in ale until tender; puree.  Beat raw eggs into cottage
cheese, put through blender with figs and ale, mix thoroughly with pureed
pork and spices. Add grated brick cheese as necessary to make good
consistency. Make dough and form long rectangles of paste, forming over
loaf pans if necessary, also making the flame points. Could remove a
little dough, add sanders to make red, use for flame points, or sprinkle
flame points with sanders.  Fill long coffins with pork paste.  Hide hard
boiled eggs inside, so will show when cut.  Set a dough top crust on
coffins, maybe filo, seal edges, brush with egg yolk, set flame points in
place, holding with egg yolk.  Most of the filling is pre-cooked, so bake
at low heat, slowly, until coffin is done and filling well heated, to
cook egg/cheese mixture..  Make a veggie version by substituting ground
lentils for the pork.


Regards,
Allison,     allilyn at juno.com


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