Medieval pastry dough from A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (page 9) by Chelsea Monroe-Cassel and Sariann Lehrer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ishie1013 on March 24, 2024

    A really nice sturdy pastry dough that didn’t require the chilling step of most pie dough, likely due to the egg yolks. I did need to add a bit more water to hold the dough together but I was quite pleased with it. I added the saffron but you can omit it without missing it and mostly it would just de yellow the crust a bit. Combined this with the beef and bacon pie recipe.

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