A Boke of Gode Cookery Presents

Paest royall

PERIOD: England, 1545 | SOURCE: A Propre new booke of Cokery | CLASS: Authentic

DESCRIPTION: A pastry dough recipe.

ORIGINAL RECEIPT:

To make Pyes.... And if you will have paest royall / take butter and yolkes of egges & so to temper the floure to make the paest.

- A Propre new booke of Cokery, 1545

GODE COOKERY TRANSLATION:

To make Pies... And if you will have paste royal / take butter and yolks of eggs & so to temper the flour to make the paste.

MODERN RECIPE:

  • 4 cups pastry flour
  • 1 tsp. salt (optional)
  • 1 1/2 cup butter
  • 4 egg yolks, slightly beaten
  • 2-4 Tbs. ice cold water (optional, but potentially necessary)
In a large bowl, combine flour and salt. Cut in butter with a pastry knife until mixture is crumbly & somewhat resembles coarse sand. Add egg yolks. Knead, adding the water a spoonful at a time if and as needed, until pastry forms a ball and leaves sides of bowl. Separate dough into 2 equal portions, cover with a towel or plastic wrap, and let rest for 10-15 minutes. Roll out one portion for pie shell, another for the lid.

Metric, Celsius, & Gas Mark Equivalencies

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Paest royall © 2002 James L. Matterer

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