DESCRIPTION: Small fig pies basted with honey
ORIGINAL RECEIPT:
157. Tourteletes in fryture. Take figus & grynde hem smal; do þerin saffron & powdur fort. Close hem in foyles of dowe, & frye hem in oyle. Claryfye hony & flamme hem þerwyt; ete hem hote or colde.
- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.
GODE COOKERY TRANSLATION:
Take figs & grind them small; do there-in saffron & powder fort. Close them in foils of dough, & fry them in oil. Clarify honey & baste them there-with; eat them hot or cold.
INGREDIENTS:
- Figs
- Saffron
- Powder fort - a Medieval blend of strong spices, almost always containing pepper (and never sugar). A nice mix might consist of such spices as black pepper, white pepper, cardamom, ginger, cubeb, clove, etc.
- Pastry dough
- Oil
- Honey
DIRECTIONS:Finely dice the figs as small as possible by hand or purée with a processor; mix in the saffron and the powder fort spice mixture - use to taste. Roll out the pastry dough and cut into medium-sized circles. On one pastry circle place a spoonful of figs, then cover with another circle of dough; seal the edges well. Fry the pie(s) in hot oil until lightly browned & crispy; remove from heat and allow to drain. In a pot, heat the honey, skimming off any scum that rises. As soon as the pie(s) have drained, brush on the honey. Eat hot or cold.
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