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Tourteletes in fryture (Honey-basted Fig Pastries)
Tourteletes in fryture (Honey-basted Fig Pastries) is a traditional Medieval recipe for fig-filled pastries served as a snack. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Honey-basted Fig Pastries (Tourteletes in fryture).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4–6
Rating: 
Tags : Baking RecipesCake RecipesBritish RecipesEnglish Recipes
Original Recipe
Tourteletes in fryture
(from Curye on Inglish)
Tourteletes in fryture. Take figus & grynde hem smal; do erin saffron & powdur fort. Close hem in foyles of dowe, & frye hem in oyle. Claryfye hony & flamme hem erwyt; ete hem hote or colde.
Translation:
Take figs & grind them small; do there-in saffron & powder fort. Close them in foils of dough, & fry them in oil. Clarify honey & baste them there-with; eat them hot or cold.
Modern Redaction
Method:
Dice the figs as finely as possible and mix them with the saffron and powder fort. Roll out the pastry and cut into medium-sized circles. Add a spoonful of pastry in the centre of one pastry circle, wet the outside with beaten egg and place a second pastry circle on top. Crimp the edges together and pierce the upper surface with a fork. Continue until all the figs mixture is used up. Fry the pies in hot oil until lightly browned and crispy then remove from the heat and drain on kitchen paper.
Meanwhile heat the honey in a saucepan and brush onto top of the pies. The pies can be eaten either hot or cold.
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