History Cookbook: Medieval Shortcrust Pastry

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Preparation Time: 15 Minutes (excluding preparation of saffron)
Cooking Time: Use as in recipe for dish you are making

There has been a lot of argument about whether medieval pastry was made as a container for the food, rather than to something to be eaten. References in some books to making the pastry tender, and the occasional use of leavening agents, suggest that it was meant to be edible, at least on some occasions. This recipe is actually from a 16th century cookbook 'A Proper Newe Booke of Cokerye' but pastry in the medieval period would have been similar.

The recipe was written down as follows:

'Take fyne floure and a cursey of fayre water and a dysche of swete butter and a lyttel saffron, and the yolkes of two egges a lyttel salte and make it thynne and as tender as ye may.'

• 200g flour
• 1 teaspoon of salt
• 400g margarine or butter
• a pinch of saffron (optional)
• 1 egg yolk
• iced water

• Mixing bowl
• Weighing scales
• Tablespoon
• Knife
• Sieve
• Cling film
• Rolling pin
• Chopping board

Always wash your hands before preparing food.

1. If you are using the saffron, place a pinch in a tablespoon of hot water and leave for at least half an hour
2. Sift the flour and the salt into a basin
3. Cut the fat into small chunks and place into the flour
4. Using your fingers, rub the fat into the flour until the mixture looks like breadcrumbs
5. Make a well in the centre of the mixture and add the egg yolk and a few tablespoons of iced water along with the saffron water
6. Mix with a butter knife until it starts to form lumps
7. Add a little iced water
8. Roll the pastry into a ball, wrap in cling film and leave in a cold place for about half an hour before using
9. Roll out the pastry onto a floured board and cut into the shape required for your recipe