Chicken Pasties Lombard

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