Little tarts(british)
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Little tarts(british)
  Appetizers    British  
Last updated 6/12/2012 1:27:35 AM. Recipe ID 62557. Report a problem with this recipe.
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      Title: Little tarts(british)
 Categories: Appetizers, Pies/pastry, Old, British
      Yield: 6 Servings
      2 c  Sifted flour
    1/2 ts Salt
      1    Egg, lightly bcaten
    1/4 c  Cold water
      3    Eggs
    1/8 ts Saffron
    1/4 ts Cinnamon
           Pinch mace
     10    Cubebs, finely crushed
    1/4 ts Aniseed
    1/8 ts Each cloves and nutmeg
    1/2 ts Salt
    3/4 lb Ground pork
    1/3 c  Currants
      6 c  Chicken or beef stock
  Richard II (1377-1399) Making homemade noodle dough takes some elbow
  grease, but taste rewards effort. The "won tons" are stuffed with
  spiced pork and currants, and make an unusual highlight for a simple
  broth. 1. Sift flour and salt together. 2. Make a small well in the
  center of the flour, and pour egg and water into it. 3. Combine all
  ingredients, mixing and kneading until a smooth, elastic dough is
  formed (about
       20    minutes). 4. Allow dough to sit for about 20 minutes. 5.
  Divide dough in half. On a lightly floured surface, roll out halves
  one at a time into sheets almost paper thin. Dough will be elastic,
  and much de- termination is required tn this process. ~our task will
  be eased by allowing a section of the dough leaf to hang over the
  table's side as you roll. 6. Cut each sheet of dough into about 10 or
  12 rsctangular pieces. **** For the Filling and Broth **** 1.Beat 2
  eggs, spices, and salt together. 2.Blend egg mixture, pork, and
  currants. 3.Place a teaspoon of stuffing on each piece of dough.
  4.Beat the third egg. Run this "paste" along the edges of each piece
  of dough. Fold dough over stuffing so edges meet. Seal by pressing
  edges together. 5.Bring stock to boil. Add tartlettes and any left-
  over stuffing, reducing heat to a gentle boil. 6.Cook about 10 to 12
  minutes or until noodle dough reaches consistency you enjoy in

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Recipe ID 62557 (Apr 03, 2005)

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