Paest Royall
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Original RecipePaest Royall (from A Propre new Booke of Cookery)To make Pyes.... And if you will have paest royall / take butter and yolkes of egges & so to temper the floure to make the paest. 
Modern RedactionIngredients:
700g fine plain flour Method:This is a very fine Medieval/Elizabethan pastry recipe. As the flower is very fine this would only have been used for the very best tables. A this page gives a more general pastry recipe. PreparationCombine the flour and salt (if used) in a large bowl. Add the butter and cut into the flour with a pair of pastry knives. Then use your fingers to rub the butter into the flour until it resembles fine crumbs. Add the egg yolks at this stage and knead into the pastry. Add a the water a little at a time if the dough is to dry. The pastry is done when it forms a solid ball and does not stick to the sides of the bowl. Cover in clingfilm and refrigerate for fifteen minutes before use. If making sweet pastry for a dessert add an extra 20g of flour and 4 tbsp of honey to the mixture. |
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