Tartys of Flesche

( Serves 112 (14 pies) )

Original Take porke sodyn; pyke hit clene fom the bonys, grynd hit small. boyle figgys in the brothe of the flesche, or yn wyn or in ale; hew it, & grynd it with eyron. Pare tendyr chese; grynd hit togedyr that the most perte stond by the flesche, and the lest by the chese. Take pynes &
reysons; fry hem in a quantite of fresh grece & do hit in that othir with hole clowys, macys, & poudyr of pepyr & canell, a grete dele, & poudyr of gynger & sygure claryfyd or hony claryfyd, safon & salt. Toyl hit wel togedyr tyl thy grece be hote. Then make brode cofinys with low brerdys, as thyn as thu may make hem. Thu may chese of clovys or mynsed datys, whethir thu wilte medyl hem with the stuff or els strew hem above. & ley on the ledys; close hem, & thu may put theryn lyght werke & make endorying them with mylke of almondys, & saffron, & endore hem, or thu bake hem.
My version
  • 20 lbs pork shoulder or loin
  • 4 lbs Figs
  • 1 40 oz can Chicken Broth
  • 12 Eggs
  • 5 lbs Fontina cheese
  • 1 lb Pine nuts
  • 1 lb raisins
  • 2 tsp Ground Cloves
  • 2 tsp Ground Mace
  • 1 tbs Pepper
  • 2 tbs Cinnamon
  • 2 tsp GInger
  • 2 cups Sugar
  • 1 tsp Saffron, crushed to 1/8 tsp
  • 2 tbs salt
  • 14 prebaked pieshells
  • 14 unbaked prepared topcrusts
  • oil for frying

Boil the pork until done. Grind the pork, removing from the bones, if needed, and put in a large mixing bowl. Put the broth in a pot, and boil the figs in it. (If you used a "bone in" cut of pork, you can reserve and use the broth form the boiling, rather than the chicken broth.)
When they have benn in a rolling boil for about twenty minutes or so, grind the figs, and put them into the bowl, along with the eggs, shred the cheese, and add that too.
Fry the pine nuts til they are just brown. and remove them to the bowl, do not over cook, they will continue to cook for a couple of minutes after they are removed from the heat, so a light brown in the pan will result in a nice golden brown in the pie. Return the pan to the stove, and in the same oil, fry the raisins till they are all plumped. add them to the mixture. Add the spices. Mix it well together. Fill the pies, and strew the chopped dates on top and close the pies. Vent the top crusts, stick some whole cloves in the top crusts for decoration, Brush it with an egg wash and bake them. When they are nice and brown, serve them up.

Notes Since this is used as a pie filling in an enclosed pie, and there are plenty of wet ingredients, you can use cooked ground meat for this, but the texture is better if the meat is ground after boiling, as above.
I took the short cut, because I was out of time, otherwise, but it worked out OK, I think. This recipe is more forgiving than the Hattes, or the Douse Desire in the the third course, because the meat does not need to hold together before cooking.

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