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Recipe: Salmon Pie, Tudor (Empada de Salmão, Séc. XVI).


Pastry (I used shortcurt) - 675g salmon - salt - 1/2 tsp ground pepper and nutmeg - 75g butter - 8 cloves

Make a fish with the pastry, fill with half the butter and the salmon, season with the spices, top with the remaining butter, use more pastry to form a lid. Bake at 160ºC, for 1h45, until the fish is tender, or deppending on your oven and the type of pastry you use, until the dough is done. 


Massa quebrada - 675g de salmão - sal - 1/2 colher de sopa de pimenta moída e noz-moscada - 75g de manteiga - 8 dentes

Forme um peixe com a massa, encha com metade da manteiga e o salmão, tempere com as especiarias, cubra com a manteiga restante, use mais massa para formar uma tampa. Asse em forno a 160ºC, por 1h45, até que o salmão esteja macio ou dependendo do forno e do tipo de massa que você usa, até que a massa esteja pronta.

Brears, Peter - Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005, pág. 161. 


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