1.2 lb pork
4 oz cheddar cheese
1 egg
1/4 tsp pepper
1/4 tsp ginger
1 tsp cinnamon
1 coffin/pie shell
Boil and chop pork. Mince or grate cheese. Mix together. Add egg. Grind spices together. Add to mixture. Fill pie shell.
Make three pasties, either square or chevron shaped, according to recipe 19. The chicken filling recipe will serve for approximately 6 tarts. Alternatively, make one large shield-shaped pasty. The pasty should be large enough to cover much of the tart. (If you wish, you can paint the pasty to show a device.) Lay the pasty on top of the tart filling.
Bake this at 350° F for about 30 minutes.
For the tart shell, I would recommend the krapfen dough from Von Speisen, Natürlichen und kreuter Wein.
- Ingredients:
- 1/2 cup grated cheddar cheese (4 oz.)
- 1.2 lb raw beef, such as bottom round roast or steak
- 1 egg
- 1/4 tsp pepper
- 1/2 tsp ginger
- 1 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 coffin/pie-shell
- 1 large chicken pasty or 3 small
- egg white, optional
- egg yolk, optional
- Directions:
- Preheat oven to 350° F. Boil the beef. Chop the beef. Mix with cheese, egg, and spices. This is the tart filling.
Fill the coffin with the tart filling. Place and center the chicken pasty on top. Its corners should reach the edges of the coffin. Decorate the pasty shield as desired. You may wish to glaze portions with egg whites or yolks.
Put the tart on a pan, and bake in the oven at 400° F for 40 minutes.