Gode PaestOrigin: English Period: Medieval |
Original RecipeThis is a very rich pastry that's derived from a mixture of several period sauces. Not only can this recipe be used anywhere that a 'gode paest' is called for but it also makes a stiff pastry for a free-standing pie or decorative battlements. 
Modern RedactionIngredients:
450g stone-ground flour Method:Add the flours and salt together and mix. Cut the butter and lard into the flour mixture then add the grated cheese and mix well. Add the egg yolk and stir into the mixture. Then add just enough water so that the flour comes together as a stiff pastry. Tip onto a floured surface and roll out to the desired size. This pastry can also be chilled in the fridge or frozen in the freezer until needed. |
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