Recipe

Medieval Chicken Pasty Recipe


Medieval Chicken Pasty Recipe
Add Step-by-Step Photos 		Jencathen / All my dishes
1 year, 6 months ago
The pastry is used to cook the hen and keep in moisture. The pastry itself is tough and I wouldn't recommend eating it. I've had a version of this except it was small cornish hens instead. I had it at an SCA event. This recipe was adapted by Daniel M... More
Prep:10m Cook:60m Servings:4

Jencathen

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Ingredients
  • Pastry
  • 1 cup flour
  • 1/8 cup water
  • 1/2 tsp. salt
  • 1 pinch saffron
  • Filling
  • 1 game hen
  • several fresh sage leaves
  • 1 strip bacon, diced
  • dash salt

Directions
  1. Grind saffron, place in water, and allow color to diffuse.
  2. Mix the salt and flour together, and then add water a little at a time, mixing with a fork, until it forms a pliable dough.
  3. Use additional water as needed.
  4. Roll out dough and place game hen in the middle.
  5. Cover with sage and bacon pieces.
  6. Add a little salt and the fold dough over chicken, sealing with water where the dough overlaps.
  7. Bake at 350°F for one hour.

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Comments

shepherdrescue 1 year, 4 months ago said:
Anything with bacon on top has to be wonderful! Very unique recipe! Thanks for posting!

mark555 1 year, 1 month ago said:
This is an interesting recipe, it looks great!

dmyers 8 months, 1 week ago said:

The original source of this recipe and photo is
http://recipes.medievalcookery.com/chickenpasty.html

This recipe and associated image were copied from MedievalCookery.com and posted here in violation of US copyright laws.

Since grouprecipes.com asserts in their terms and conditions that they receive full publication rights to all recipes posted on this site, I can not permit my work to be posted here. If you wish to distribute any of the recipes from MedievalCookery.com, please post only a link to the recipe.

Neither grouprecipes.com or its affiliates have permission to reproduce or distribute this recipe or photo.

Best regards,
Daniel Myers
MedievalCookery.com


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