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Hattes




Source of Recipe


the web


Recipe Introduction


England, 15th century
Small meat-filled pastries that resemble medieval hats


List of Ingredients




Flour - "prepared" probably means "sifted."
Egg yolks - raw & beaten.
Veal - boiled and ground.
Pork - boiled and ground.
Marrow - diced.
Dates - minced.
Currants
Sugar
Saffron
Salt - use to taste.
Spices - any period spices you'd prefer: cinnamon, pepper, clove, mace, cardamom, ginger, cubeb, etc.


Recipe



Combine the flour and egg yolks until a workable pastry dough is formed, one capable of being rolled out like ordinary pie dough; set this aside. Combine veal, pork, egg yolks, marrow, dates, currants, sugar , salt, & spices. This mixture should be soft, thick, and moist, and should hold together like a raw meatloaf or meatball mix. Add egg yolks as necessary to ensure moistness. Set this mixture aside.

Make a thick batter of egg yolks and flour; set aside.

Roll out the pastry, and cut it into medium-sized circles. Take a circle of pastry, and fold it in half, with the middle of the fold on top; then, fold back the round edges of the circle up to the middle of the fold. You'll see that a small pocket or cavity is formed at the end opposite the folded middle - this is the bottom of your "hat." Make sure that the side edges of the pastry are well sealed so that the hat will stay together - use a bit of egg yolk or white as "glue" if necessary. Stuff the cavity with some of the meat mixture (this will round out the pastry into more of a hat-shape), then cover the entire bottom of the hat with batter, sealing the meat in completely. Set the hat bottom down in hot oil, cooking until the batter is done and the filling is completely sealed within, then cook the entire pastry in the oil until done - the pastry will become puffy and will lightly brown. Remove from the oil, drain well, and serve.

This recipe makes a meat-stuffed pastry which looks like a small Robin Hood-style hat. Decorate this treat with a feather and the picture will be perfect!