We’re not risking the medieval mincemeat, with its actual meat, going off before we try it. It might seem a bit early for mince pies… but then again we’re putting up the tree this weekend too.
The pastry is this medieval pastry recipe I found online. The original recipe is:
To make Pyes…. And if you will have paest royall / take butter and yolkes of egges & so to temper the floure to make the paest.
The ‘modern’ version given isn’t much better as it’s in cups and cubits, so here’s the metric version, halved for our testing needs:
- 285g spelt flour
- 1/2 tsp salt
- 175g unsalted butter, cold
- 2 egg yolks
I won’t be using medieval preparation though, it’s all in the food processor! Then it gets chilled in a modern fridge. Then make mince pies. Glaze with beaten egg, and sprinkle demerara sugar on top.
And then after a few minutes remove and transfer to a cooling rack.
Medieval pastry sucks ass. I sprayed the tray with oil and then covered in flour before baking…
However the mincemeat with actual meat is pretty good. So I’m going to try medieval mincemeat with proper modern pastry.