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 batch of dough made as above, cut into rounds some 2 inches/5 cm in diameter
  • 6 oz/150 g grated white cheese such as

Method

Grind two-thirds of the cheese and half the butter with the yolks and saffron to make a smooth paste.

Place about ½ tsp of the mixture in the centre of half the pastry rounds, damp the edges with a little water, and cover with the remaining rounds, excluding all air, and pressing the edges ti