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Flaumpens
Flaumpens is a traditional Medieval recipe for decorated mince pie of pork, eggs and cheese. The full recipe is presented here and I hope you enjoy this classic Medieval version of Flaumpens.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
6
Rating: 
Tags : Pork RecipesCheese RecipesBaking RecipesBritish RecipesEnglish Recipes
Original Recipe
Flaumpeyns
(from A Forme of Cury)
Take fat Port yſode. pyke it clene, grynde it ſmale. grynde Cheſe et do þ9to. wiþ ſugr and gode powdors. make a coffyn of an ynche depe. and do þis fars þ9in. make a thynne foile of gode paſt et kerue out þ9off ſmale poynt9. frye hē in fars. et bake it up etc.
In other versions of this recipe, the name is given as
flampoyntes which refers to the pastry points sticking up from the meat filling. This explains the origins of the name of the dish and indicates how it should be presented.
Modern Redaction
Ingredients:
750g pork chopped into small cubes
3 hard-boiled egg yolks
2 tsp ground
galingale
350g grated Cheddar cheese
sufficient
pastry for the pie
salt to taste
Method:
The quantities here are enough to make one pie about 22cm in diameter and 5cm deep. Make your pastry following the pastry recipe given here. Line the bottom of your pie dish with pastry, fill the middle with baking beads or dried peas and blind bake at 180°C (350°F/Gas Mark 4) for fifteen minutes.
Meanwhile, crush the egg yolks with a fork and fry the pork, spices and crushed yolks in a pan until the meat has browned. Once the crust has baked transfer the filling from the frying pan into the crust and top with the grated cheese. Take any left-over pastry, roll slightly thicker than the base then cut out about 15 triangular points. Stud these in the filling around the outside of the tart and then in the centre. Transfer to an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about twenty minutes (until the pastry is a golden brown in colour). Allow to cool a little then slice and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
