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Recipe: Chicken Pie, Tudor (Empada de Galinha, Séc. XVI).



Pastry (I used puff pastry) - 75g currants - 75g raisins - 6 sliced prunes - 2 tbs sugar - 2 blades mace - 1/2 tsp ground cinnamon - 675g chicken - 35g butter - 1 egg - 1tbs white wine - 1 tbs rosewater - 1 tbs white wine vinegar - large pinch of cinnamon

Line a cake tin or pie dish with the pastry. Mix the dried fruit, mace,  half tsp cinnamon and half the sugar, put a little of this mixture into the pie, layer it with the chicken, finishing with the fruit mixture and the butter in pieces, cover with a pastry lid. Bake at 150º, until the meat is tender. Beat the remaining ingredients together, cut the lid out of the pie, pour them in, and shake until incorporated with the pie juices.

Brears, Peter - Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005, pág. 159, 160. 


Massa (usei massa folhada) - 75g de groselhas - 75g de passas - 6 ameixas cortadas - 2 colheres de sopa de açúcar - 2 blades mace  - 1/2 colher de chá de canela em pó - 675g de frango - 35g de manteiga - 1 ovo - 1 colher de sopa de vinho branco - 1 colher de sopa de água de rosas - 1 colher de sopa de vinagre de vinho branco - grande pitada de canela

Forre uma forma de bolo ou torta com a massa. Misture as frutas secas, a mace, meia colher de chá de canela e metade do açúcar, coloque um pouco dessa mistura na torta, coloque-a em camadas com o frango, finalize com a mistura de frutas e a manteiga em pedaços, cubra com uma tampa de massa. Asse a 150º, até a carne ficar macia. Bata os ingredientes restantes, corte a tampa da torta, despeje o líquido e agite até incorporar o mesmo com os sucos da empada.

Brears, Peter - Cooking and Dining in Tudor and Early Stuart England, Prospect Books, 2005, pág. 159, 160. 


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