Name: Castelettes
Cuisine: United Kingdom
Ingredients: 3 lb/1.4 kg plain white flour; 6 oz/150 g caster sugar; 12 eggs, beaten; 12 oz/350 g pork; 2 eggs, beaten; ½ tsp salt; 4 tbs fresh green herbs, such as spinach, parsley, sorrel etc., chopped; 4 oz/100 g ground almonds; ½ tsp ground ginger; 1 tbs/15 g sugar; 1 dessert apple; 2 eggs, beaten and strained; red food colouring (for sanders); ½ pt/300 ml whipping cream; 2 tbs raisins; 3 dried figs; 1 pear; 3 tbs/45 ml white wine vinegar; 3 pt/1.8 l water; 12 oz/350 g almonds; pinch of saffron; 6 tbs/90 g sugar; 8 tbs/120 ml white wine or rose-water

Preparation info

Difficulty
Medium

Appears in

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

About

Ingredients

A. For the pastry

3 lb/1.4 kg plain white flour
6 oz/150

Method

Sift the flour and sugar together, and make a well in the centre. Pour in the eggs, stir in the flour from the sides, then mix and knead in sufficient flour to form a very stiff dough. Turn out on a floured board and knead thoroughly.

Roll a piece of pastry out on a baking sheet to form an 8-inch square base a quarter-inch in thickness

Roll out a 12 b