Medieval Pork Rolls

Tartlettes. Take pork ysode and grynde it small with safronn, medle it with ayren and raisons of coraunce, and powder fort, and salt; and make a foile of dowhg and close the fars thereinne. Cast the tartlettes in a pan with faire water boillyng and salt, take of the clene flesh without ayren, and boile it in gode broth. Cast thereto powdor-douce and salt, and messe the tartletes in disches, and helde the sewe theronne.

FC. Antiq. Cul. 50.

This is a recipe of pork rolls, with a simple mix of minced pork rolled up in baked-crisp filo sheets. Serves better as a tea time snack than a proper meal, as it goes better by itself than with any other dishes as a side.


  • Minced pork: 200g (cooked) + 100g (uncooked)
  • Salt: 1/4 tsp
  • Raisin: 20g
  • Ground cumin: pinch
  • Ground blackpepper: pinch
  • Ground ginger: pinch
  • Egg: 1 yolk and white separated
  • Filo sheet (45 – 50cm): 12 sheets, separated
  • Chicken stock: 300ml
  • Ground coriander: a pinch
  • Ground cinnamon: a pinch
  • Brown sugar: 1 tsp


  1. Preheat oven at 200 degrees Celsius.
  2. Combine 200g cooked minced pork, salt, raisins, ground cumin, blackpepper and ground ginger in a bowl.
  3. Beat egg yolk and bind mixture with yolk.
  4. Stack 3 filo sheets on top of each other. Beat egg white and brush top of filo sheet.
  5. Cut into long strips (3″ wide) from 1 short side. Place 1 tbsp pork on one end. Roll up and press both ends tight. Continue rolling with remaining sheets to form 12 rolls (4 rolls per 3 stacked sheets).
  6. Place rolls on a baking sheet. Brush top of rolls with egg white.
  7. Bake 10 – 12min till golden brown.


  1. Heat chicken stock. Add 100g uncooked minced pork, ground coriander, cinnamon and brown sugar. Simmer for 2min.
  2. Scoop onto pork rolls to serve.


  • This recipe was kindly adapted from ‘The Medieval Cookbook’ by Maggie Black.

  • I found the stock with minced pork rather strange to serve with the pork rolls, and so served them with mayonnaise instead.

12 small rolls

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