Beef and Cheese Pie, 16th Century, Netherlands - 2nd version (Empada de Carne e Queijo, Séc. XVI, Países Baixos, 2ª versão)
For the pastry: 240g of plain flour - 2 tsp salt - 80g lard - 75 ml water For the filling: 380g of beef - 150g cheddar cheese - a pinch of saffron and ginger Add the flour and salt together into a bowl and make a well in the center. Heat the lard and water until boiling and pour it in the well. Beat the mixture with a spoon and then knead it. Mould it in a pie dish. After filling it, cover with the pastry lid. 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 have put the slices of cheese first, then the meat, then sprinkled a bit of saffron and ginger on it, and then put some more pieces of cheese on top). Bake in the oven at 220ºC, for 15 minutes, then at 180ºC, for another 15 minutes. Bibliography: Een notabel boecxken van cokeryen, Netherlands, 1510 in http://medievalcookery.com/search/display.html?einno:91:PIE Brears, Peter - A Taste of H...