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.
Ingredients:
- 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
Method:
- Preheat oven at 200 degrees Celsius.
- Combine 200g cooked minced pork, salt, raisins, ground cumin, blackpepper and ground ginger in a bowl.
- Beat egg yolk and bind mixture with yolk.
- Stack 3 filo sheets on top of each other. Beat egg white and brush top of filo sheet.
- 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).
- Place rolls on a baking sheet. Brush top of rolls with egg white.
- Bake 10 – 12min till golden brown.
Optional:
- Heat chicken stock. Add 100g uncooked minced pork, ground coriander, cinnamon and brown sugar. Simmer for 2min.
- Scoop onto pork rolls to serve.
Disclaimers:
-
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.
Serving:
12 small rolls
