The Stewpot Recipe Gallery
Lady Cordelia fitzRobert of York
(Le Menagier de Paris 1393)
MUSHROOMS of one night are the best and they are little
and red within and closed at the top; and they must be peeled and then
washed in hot water and parboiled and if you wish to put them in a pasty
add oil, cheese and spice powder. Item, put them between two dishes
on the coals and then add a little salt, cheese and spice powder.
1 lbs mushrooms
1/4 lb grated cheddar cheese
1/2 teaspoon salt
2 tablespoons olive oil
4 grinds fresh black pepper
1/4 teaspoon dry mustard powder
1/4 teaspoon garlic powder
Prepared pie crust (about 1 to 1 1/2 packages)
Bring pot of lightly salted water to boil. Clean and trim mushrooms.
Lightly parboil them in boiling water (30 seconds). Drain mushrooms,
pat dry and chop or slice them thinly. Add oil, cheese and seasonings.
Mix to blend. Allow to marinate overnight in refrigerator.
Preheat oven to 425 degrees (F). Cut out 48 2" round pie crusts.
Line cup cake tins with half of the pie crusts, pierce with fork.
Fill prepared pie crusts almost full. Top with reserved pie crust
rounds. Pierce top once to vent. Bake 15-18 minutes or until golden
Makes 2 dozen pasties.