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[Pork Tart] Pleyn Delit Hieatt, Constance B.; Hosington, Brenda; and Butler, Sharon |
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Hewe pork al to pecys and medle it with ayren & chese igrated. Do þerto powdour fort, safroun, & pynes with salt. Make a crust in a trap; bake it wel þerinne, and serve it forth. FC 162
Pork Tart
| Imperial | Metric | Ingredient |
| 1/2 lbs | 200 g | minced or ground pork |
| 4 | 4 | eggs, beaten |
| 1/4 cup | 1 dl | cup grated cheese (eg, Parmesan) |
| ½ tsp | ½ tsp | salt |
| 1/4-1/2 cup | 1 dl | pine nuts |
| 1 lbs | 400 g | pastry tart shell (uncooked) |
| pinch each | pinch each | nutmeg, ginger, cardamom, pepper, saffron |
- Combine ingredients and put in the tart shell.
- Bake in a 375°F (200°C) oven 45 minutes.
- Tart may be served cold, but it is better hot.