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Recipe: Minced Meat Pie, 16th Century (Empada de Carne Picada, Séc. XVI).


Original Recipe: 
For Pyes of Mutton or Beefe.
Shred your meat and Suet togither fine, season it with cloves, mace, Pepper, and same Saffron, great Raisins, Corance and prunes, and so put it into your Pyes.

The quantities suggested by historian Peter Brears are: 
700g of lean mutton or beef
100g suet
1/2 tsp ground cloves
1 tsp ground mace
1/tsp of black pepper
A pinch of saffron
50g raisins
50g currants
50g of stoned prunes, chopped 

I used a short-crust pastry, and the oven at 200º for about 30 minutes, but it depends on your oven and on the kind of pastry you use.  

Bibliography: A BOOK OF COOKRYE, 1591, transcribed by Mark and Jane Waks in https://jducoeur.org/Cookbook/Cookrye.html and Brears, Peter - A Taste of History, 10,000 Years of Food in Britain, British Museum Press, 1993, pág. 161.


Receita original:
Para empadões de carneiro ou carne de vaca.
Destrua a carne e o sebo de maneira fina, tempere-o com cravo, flor de noz-moscada, pimenta e açafrão, grandes passas, corantes e ameixas, e coloque-o nos seus empadões.

As quantidades sugeridas pelo historiador Peter Brears são:
700g de carne de carneiro ou carne magra
100g de sebo
1/2 colher de sopa de cravo em pó
1 colher de sopa de flor de noz-moscada
1 / colher de sopa de pimenta preta
Uma pitada de açafrão
50g de passas
50g de groselha
50g de ameixas secas, picadas

Eu usei massa quebrada e o forno a 200º graus, por cerca de 30 minutos, mas depende do forno e do tipo de massa que escolher. 

Bibliografia: A BOOK OF COOKRYE, 1591, transcrito por Mark and Jane Waks in https://jducoeur.org/Cookbook/Cookrye.html and Brears, Peter - A Taste of History, 10,000 Years of Food in Britain, British Museum Press, 1993, pág. 161.



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