copyright 1994 Alia Atlas
Fish Filling:
3/4 lb boneless fish (haddock), poached, skinned and flaked
1/2 cup fresh parsley, washed well and minced
1/4 tsp dried sage
1/4 tsp pepper
1/4 tsp dried ginger
1/4 tsp cinnamon
7/8 cup Zinfandel red wine
1 1/2 Tbsp sugar (optional)
Preheat oven to 350° F. Mix the fish, herbs, spices, and wine
together. If the wine is bitter, add sugar to taste. Heat briefly, if
desired. Let mixture sit for five minutes, so that some of the wine
is absorbed. Make pasty dough as in recipe 19. Form pasties and fill
with mixture. Be sure to strain the mixture, so that most of the
liquid is gone. Seal the pasties tightly, so that they do not leak.
Bake on greased foil-lined baking sheet at 350° F for 30 minutes, or
until done.
Meat Filling:
1 lb beef, chopped small
1/2 cup fresh parsley, washed well and minced
1/4 tsp dried sage
1/4 tsp pepper
1/4 tsp dried ginger
1/4 tsp cinnamon
7/8 cup Zinfandel red wine
1 1/2 Tbsp sugar (optional)
Preheat oven to 350° F. Mix the meat, herbs, spices, and wine
together. If the wine is bitter, add sugar to taste. Heat briefly,
if desired. Let mixture sit for five minutes, so that some of the
wine is absorbed. Make pasty dough as in recipe 19. Form pasties and fill with
mixture. Be sure to strain the mixture, so that most of the liquid is
gone. Seal the pasties tightly, so that they do not leak. Bake on
greased foil-lined baking sheet at 350° F for 30 minutes, or until
done.
Introduction to Guter Spise
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Alia Atlas/ akatlas@mit.edu