Paste (Pastry)I couldn't tell you why they call it "paste" instead of "pastry" in medieval times, but they do. Perhaps it's because that's the consistency of the dough when you first mix it together? Regardless, this is a great recipe that produces a lighter-than-expected pastry for pasties and pies.
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Ingredients:
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Whatever you do, don't soften your butter in the microwave. Leaving aside the fact that you can never truly "get it right" and end up melting parts of it all the way, it also changes the chemical nature of your butter fat, which is to the detriment of your paste. I soften my butter by allowing it to sit on the counter overnight in summer, or by putting it on a plate and then setting it on the back of my stove while I'm cooking other things up front (checking frequently to see that it doesn't melt). It should be squishy, not melted!
Mix together softened butter, cream cheese, and egg yolks. I cheat and use pre-whipped cream cheese because it's so much easier to fold together. Sift in the flour and salt, and combine well. Use your hands to knead it all together until it forms a soft ball (somewhat like the consistency of thick peanut butter). Chill the dough a minimum of 30 minutes and no longer than overnight.
Roll out the dough between two sheets of wax paper (keep unused portions in the fridge to keep them chilled) and then cut into pastie or pie shapes and use. For pies, pre-cook the bottom shell of your pies for 10 minutes at 400F, before adding in the filling. This allows your bottom crust to be much more crisp and not at all soggy.
Notes: For a savory pie, add an extra half teaspoon of salt (making it 1 tsp total) to the dough. Medieval recipes are fairly stingy when it comes to salt, and the modern palate will be happier with the extra salt. This dough could be used for a sweet pie, though it does better for savory and mincemeat styles. I make this dough with a hearty ancient wheat closer to what our medieval ancestors would have used: spelt. While I'm sure it would work with regular all-purpose flour, the spelt makes a slightly stiffer dough, and adds a lot of flavor and nutrition to the final product. It's also much more authentic without being any more difficult to make!
Mix together softened butter, cream cheese, and egg yolks. I cheat and use pre-whipped cream cheese because it's so much easier to fold together. Sift in the flour and salt, and combine well. Use your hands to knead it all together until it forms a soft ball (somewhat like the consistency of thick peanut butter). Chill the dough a minimum of 30 minutes and no longer than overnight.
Roll out the dough between two sheets of wax paper (keep unused portions in the fridge to keep them chilled) and then cut into pastie or pie shapes and use. For pies, pre-cook the bottom shell of your pies for 10 minutes at 400F, before adding in the filling. This allows your bottom crust to be much more crisp and not at all soggy.
Notes: For a savory pie, add an extra half teaspoon of salt (making it 1 tsp total) to the dough. Medieval recipes are fairly stingy when it comes to salt, and the modern palate will be happier with the extra salt. This dough could be used for a sweet pie, though it does better for savory and mincemeat styles. I make this dough with a hearty ancient wheat closer to what our medieval ancestors would have used: spelt. While I'm sure it would work with regular all-purpose flour, the spelt makes a slightly stiffer dough, and adds a lot of flavor and nutrition to the final product. It's also much more authentic without being any more difficult to make!