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Beef and Cheese Pie, 16th Century, Netherlands (Empada de Carne e Queijo, Séc. XVI, Países Baixos).


1 shortcrust pastry - 380g of beef - 100g cheese (I used brie) - a pinch of saffron and ginger 

For beef pies. Take beef and that you shall cut very small and put into this in the winter manner: cheese, ginger and saffron.

I baked in the oven at 200ºC, for about 35 minutes. 

Bibliography: Een notabel boecxken van cokeryen, Netherlands, 1510 inhttp://medievalcookery.com/search/display.html?einno:91:PIE  


1 massa quebrada - 380g de carne de vaca - 100g de queijo (eu usei brie) - uma pitada de açafrão e gengibre

Para empadas de carne. Pegue na carne e corte-a bem pequena e coloque-a à maneira do inverno: queijo, gengibre e açafrão.

Assei no forno a 200ºC, por cerca de 35 minutos.

Bibliografia: Een notabel boecxken van cokeryen, Netherlands, 1510 inhttp://medievalcookery.com/search/display.html?einno:91:PIE  



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