I (Ælfred) adapted this recipe for the Flametree Ball 2012. The original recipe is for “game pies”, but, for convenience, I used beef and made them in the form of a pasty.

2 sheets shortcrust pastry

400g beef (or other meat)

125 mL red wine

125 mL beef stock

1 large sprig rosemary (about 2 tbsp)

½ tbsp pepper

½ tbsp ginger

pinch cloves

pinch salt

Chop the meat into small pieces, then cook it in the wine and stock. Drain the liquid, then mix the spices into the meat. Put the meat into pasties or pies and bake at 200C for 35 minutes.

Makes eight pasties.

Source: Sabina Welserin (1553), Recipe #66, redaction by Ælfred se leof.

Alessandra cooked these pasties for the Flametree Ball 2012. These are an old favourite for Flametree Balls and other feasts. We usually make around a quarter of the pasties without bacon, and fold the bacon-free pasties differently to the bacon ones so that people can tell the difference.

2 sheets puff pastry

400g chicken, diced

1 egg, beaten

1 tbsp lemon juice

½ tsp ginger

pinch cinnamon, ground

pinch cloves, ground

pinch cardomom, ground

1 rasher bacon

Cut the pastry sheets into quarters. Mix the egg, lemon juice and spices. Dip the chicken pieces into the egg mixture and distribute them evenly on the pastry quarters. Cut the bacon into eight strips and place one strip on top of each quarter. Fold the quarters into pasties and pinch the edges together. Bake at 200C for 15-20 minutes.

Makes eight pasties.

Source: Medieval Cookbook