Flampoyntes
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Original RecipeFlampoyntes (from Forme of Cury)Flampoyntes. Take fat pork ysode. Pyke it clene; grynde it smale. Grynde chese & do þerto wiþ sugur & gode powdours. Make a coffyn of an ynche depe, and do þis fars þerin. Make a thynne foile of gode past & kerue out þeroff smale poyntes, frye hem & put hem in þe fars, & bake it vp & c. Translation: Flan Points. Take fat pork boiled. Pick it clean; grind it small. Grind cheese & add with sugar and good powders. Make a coffin (pie shell) that is an inch deep, and put the filling in it. Make a thin sheet of good pastry & carve out of it small points, fry them & put them in the filling, & bake it up & serve. 
Modern RedactionIngredients:
675g pork roast, boiled and diced small (with fat & bone removed) — reserve the broth Method:Pre-bake the pie shell and whilst it's baking dice the meat as small as possible. Mix with the cheese, sugar and spices. Add enough of the reserved broth the moisten the mixture then place in the pre-baked pie shell. Roll-out the remaining dough to the usual thickness and cut out small pointed triangles some 4cm long. Fry these triangles in a little oil until lightly browned on both sides and drain well. Decorate the cake by sticking the triangles into the pie so that the pints stick upwards. Bake the pie in an oven pre-heated to 190�B0;C for about 45 minutes, or until the filling has set. |
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