Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 8 oz/225 g plain white flour
  • ¼ pt/150


Make into hot-water pastry and form into four 2-inch high by 2½-inch diameter dariole cases. This is easiest done by raising the pastry around a floured cylindrical wooden block. Pinch the top edges and pre-bake at 200°C/400°F/gas mark 6 for 20 minutes.

These can be filled with the custard batter of the previous recipe or one of these two alternatives.