FlaumpensOrigin: English Period: Medieval |
Original RecipeFlaumpeyns (from A Forme of Cury)Take fat Port yſode. pyke it clene, grynde it ſmale. grynde Cheſe et do þ9to. wiþ ſugr and gode powdors. make a coffyn of an ynche depe. and do þis fars þ9in. make a thynne foile of gode paſt et kerue out þ9off ſmale poynt9. frye hē in fars. et bake it up etc. 
Modern RedactionIngredients:
750g pork chopped into small cubes Method:PreparationThe quantities here are enough to make one pie about 22cm in diameter and 5cm deep. Make your pastry following the pastry recipe given here. Line the bottom of your pie dish with pastry, fill the middle with baking beads or dried peas and blind bake at 180°C for fifteen minutes. Meanwhile, crush the egg yolks with a fork and fry the pork, spices and crushed yolks in a pan until the meat has browned. Once the crust has baked transfer the filling from the frying pan into the crust and top with the grated cheese. Add the lid and bake at 180°C for about twenty minutes (until the pastry is a golden brown in colour). Allow to cool a little then slice and serve. |
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