Guest guest Posted April 28, 2003 Report Share Posted April 28, 2003 Mushroom Pasties " Medieval " pasties " were made like turnovers: Put the filling on top of a piece of thinly rolled pastry, then double the pastry over and pinch the edges together. The pastry must be very thin, or there will be too much in proportion to the filling. Or you can use open tart shells. " Pastry dough rolled thinly and cut into pieces, a little over twice the size of the desired pasties; or 12 small tart cases. 3/4 lb small button mushrooms 1-2 oz cheese (e.g. 1 oz of parmesan and cheddar) 2 tbs olive oil 1 tsp salt 1/4 tsp ground ginger 1/8 tsp ground pepper Wash the mushrooms and pare away the bottom of the stems, but leave whole. Parboil in salted water 3-4 minutes. Drain, and mix with oil and seasonings. Make turnovers, or fill tart shells. If you are using turnovers, mix the cheese in with the mushrooms; if you prefer tart shells, reserve the cheese to sprinkle on top. Bake in a 425 degree oven 12-15 minutes, or until lightly browned. From " Pleyn Delit: Medieval Cookery for Modern Cooks " by Constance Hieatt, Brenda Hosington, and Sharon Butler Quote Link to comment Share on other sites More sharing options...
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