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Historical recipe: Tudor vegetable pie
- Preparation and cooking time
- Total time
- Difficulty 4/10
For the pastry
- 1lb Flour
- 5oz Butter
- 1 Egg
For the filling
- 8oz Mixture of spinach, cabbage, lettuce, chard
- 2oz Raisins
- 1oz Hard cheesegrated
- 2oz Fresh breadcrumbs
- ½tsp Salt
- 1tsp Sugar
- 3 Egg yolksraw
- 1 Egg yolkhard boiled
- 1oz Buttermelted
Method
step 1
To make the pastry, rub the butter into the flour, work in egg and water, and knead lightly. Use half to line a 10-inch metal flan dish.
step 2
Remove the coarse stalks of the greens, shred leaves thinly, mix with other ingredients (I also added black pepper) and pack into the dish.
step 3
Cover with pastry, keeping some back to make decorations for the top.
step 4
Bake at 150°C for 50 mins (mine took an hour), brushing the top with a little butter and sprinkling on a little fine sugar before serving.
