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Ingredientes
- 1 1/2 lb Pork or possibly veal, cubed
- 1 1/2 c. Water Pastry for 8" double pie crust
- 6 Tbsp. Minced dates
- 6 Tbsp. Currants
- 2 tsp Salt
- 5 x Saffron threads
- 3/4 tsp Grnd ginger
- 3/4 tsp Black pepper
- 1/2 tsp Grnd mace
- 1/4 tsp Grnd cloves
- 3/4 c. Red wine
- 1 Tbsp. Wine vinegar
- 10 x Egg yolks
Direcciones
- From a manuscript in the British Library known as Harleian 479, dating
- In saucepan, simmer meat in water 20 min. Drain. Line 8" square baking dish with pastry. In bowl, combine meat, dates and currants.
- Place meat mix into pastry-lined dish.
- In bowl, combine salt, saffron, ginger, pepper, mace, cloves, wine, vinegar and 9 egg yolks, reserving 1 yolk, and pour over. Cover with top crust, crimp well, make triangular cuts in center and fold tips back.
- Beat reserved yolk (save whites for another use) and brush on crust.
- Bake at 375'F. till crust is browned and meat is heated through, 25-30 min.
- Makes 6-8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 8 servings | |
| Calories 172 | |
| Calories from Fat 40 | 23% |
| Total Fat 4.4g | 6% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 613mg | 26% |
| Potassium 452mg | 13% |
| Total Carbs 14.24g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 12.06g | 8% |
| Protein 15.0g | 24% |
