[Sca-Cooks] Pasties article in the new T.I.

[David Friedman]

Adamantius writes:

>For example, I see Chiquart translations using the term "pasty" (also
>le Menagier, IIRC).
>
>I'm wondering what a French pastez (isn't that the original Fench
>term?) really is..

Chiquart provides a recipe. Whatever it is--he doesn't specify shape 
beyond saying to make them high--it's fried, not baked. No evidence 
that it's a short crust. Medieval not modern spicing.
-- 
David/Cariadoc
www.daviddfriedman.com