Take and make fair paste of flour, water, saffron and salt. And make round coffins thereof; and make stuffing as thou do for rissoles, and put the stuffing in the coffins, and cover the coffins with the same paste, and fry them in good oil as thou do rissoles, and serve them hot in the same manner.

10-15 small pastries

3,5 dl flour

1,5 dl water

½ teaspoon salt

pinch of saffron

enough olive oil for frying

Filling:

100 g ground lamb

100 g ground pork

3-4 dried figs

1 teaspoon ginger

salt

pinch of saffron

Knead well together flour, water, salt and a pinch of saffron. Add more flour if needed. Put it in fridge for awhile. Mince dried figs and mix all the filling ingredients together and let them stand couple minutes. For the bases roll little circles from the dough and fill them with about teaspoon of filling. Close the pies carefully using a drop of water and fry them in olive oil until golden brown. Drain pies and serve hot.

Comments: I decided to do little bit different this time. The recipe for the dough is from the book but the filling is not. All the ingredients in the filling are however from the book. Dried fruits are very common in meat pies.

(Take a thousand eggs or more, II Volume, Harleian MS. 4016, c. 1450)