Norse Pie
Chicken, pine nuts, olives, & feta cheese wrapped in pastry - contributed by Becky Hoover
  • 4 Chicken Thighs
  • ½ cup pine nuts
  • ¾ teaspoon olive oil
  • ¼ cup zante currants
  • ¼ cup goat cheese
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • 1 cup flour
  • ¼ cup water, plus 1 Tablespoon
Fully cook the chicken using oven or broiler; set aside to cool, then cut into small pieces.  Using a mortar and pestle or food processor, combine pine nuts and olive oil into a smooth paste.  In a medium bowl combine pine nut paste, zante currants, goat cheese, sugar, and salt.  Add cooked chicken until well combined. Combine flour and water, kneed dough until spongy, let rest for ½ hour. Roll out dough and divide into four pieces. Wrap the pieces in a 'turnover' style.  Bake at 450 degrees for 15 minutes or until browned.

From Le Viandier de Taillevent.

Norse Pie is featured in Feast of the Black Knight

Metric, Celsius, & Gas Mark Equivalencies

Becky Hoover is a member of the Vanished Wood Cooks Guild, a SCA household of cooking & food enthusiasts from the North-West Chicago, IL, area.

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Norse Pie © 2001 Becky Hoover | This page © 2002 James L. Matterer

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