Castelettes24

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

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