[Sca-cooks] Meep! - Needing quick beef pastry recipe!

[Daniel Myers]

On Jul 27, 2004, at 3:37 AM, Susan Laing wrote:

> Anyone have a quick & easy beef pastry recipe they can send me?
>
> I'm 3 days out from a weekend event and need one more pastry dish - 
> beef for
> preference; english or french recipe if possible (pre 1600's)


There's also this one:

To Make Pyes.   [ http://www.medievalcookery.com/recipes/pyes.html ]

Filling:
	1 lb. ground mutton or beef
	1/4 cup prunes, chopped
	1/4 cup dates, chopped
	1/4 cup raisins
	2 Tbsp. vinegar
	1/2 tsp. pepper
	1/2 tsp. salt
	pinch saffron, ground

Crust:
	1 1/4 cup flour
	1 egg yolk, beaten
	6 Tbsp. butter, softened
	water

Mix the filling ingredients and set aside. Cut the butter into the 
flour thoroughly. Mix in egg yolk and enough water to let the dough 
hold together. Separate into eight portions and roll out. Place one 
eighth of the filling into each, fold over, and seal with water. Bake 
at 350 degrees F until crust is golden - about 30 minutes.

Source [A Proper Newe Booke of Cokerye, Anne Ahmed (ed.)]: To make 
Pyes. Pyes of mutton or beif must be fyne mynced and ceasoned wyth 
pepper and salte, and a lyttle saffron to coloure it, suet or marrow a 
good quantite, a lyttle vyneger, prumes, greate raysins, and dates, 
take the fattest of the broathe of powdred beyfe, and yf you wyll haue 
paest royall, take butter and yolkes of egges, and to tempre the flowre 
to make the paeste.


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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