Tartes de Chare
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Original RecipeTartes de Chare (from Harleian MS 279)Tartes de Chare .iij. A-nother manere. Tak fayre porke y-broylid, & grynd it smal with yolkys of Eyroun; þan take Pepir, Gyngere, & grynd it smal, & melle it with-al, & a lytel hony, & floryssche þin cofyns with-ynne & with-owte, & hele hem with þin ledys, & late hem bake, & serue forth. Translation: Pies of Baked Meat — 3rd variation. Take broiled pork, & grind it into small pieces and add egg yolks; then add pepper, ginger, and a little honey, & place in pie shells, & add lids, & bake, and serve. 
Modern RedactionIngredients:
1 22cm pie shell with lid Method:Combine all the ingredients together, making sure that the mixture is slightly runny (if it's not add more egg yolks). Place the mixture in the pie shell, add a lid and pierce with a few decorative steam holes. Place in an oven pre-heated to 190°C for 35–45 minutes, or until a pale golden brown. As an option you can add 100g of currants, chopped dates, raisins or pine nuts, or any combination of these (as for the original Tartes de Chare) on which this is based. |
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