Take & perboule onyons & erbes & presse oute the water & hewe hem smale. Take brede & bray hit in a morter & temper hit up with ayroun. Do ther to buttur, saffroun & salt & raysouns corauns & a litul sugur with poudour douce & bake hit in a traup & serve hit forth.

300 g onions
a bunch of fresh parsley
1 tablespoon of dried sage
2 pieces of bread without crust
3 eggs
1 tablespoon butter
pinch of saffron
1 teaspoon salt
3 tablespoon currants
½ teaspoon sugar
1 ½ teaspoon powder douce spice mixture
Pie dough

Make pie dough. Peel onions and cut them into thin slices. Take a pot and bring some water to boil. Add onions to the boiling water and boil them briefly. Throw the water away and dry the onions well and let them cool. Mix together the onions, currants, spices, chopped herbs and a tablespoon of room temperature butter. Mix in separate bowl the eggs and bread crumbs and add them to the filling. Roll out the pie dough to the pie casserole and put the filling on top of the dough. Bake in oven at 200 degrees for about 40 minutes.

This is it inside:

I also made mini pies :)

Comments: This version doesn’t include any cheese. But it was perfect without it!

(Forme of Cury c. 1390)