Mushroom Pasties by THFool Dagonell

Mushroom and Cheese Pasties by THFool Dagonell

Original: From The Goodman of Paris, pg. 269
"Mushrooms of one night be the best and they be little and red within and 
closed at the top; and they must be peeled and then washed in hot water and 
parboiled and if you wish to put them in a pasty add oil, cheese and spice 
powder. Item, put them between two dishes on the coals and then add a little 
salt, cheese and spice powder. They be found at the end of May and June.

1 pound white mushrooms
8 oz cream cheese
7 oz brie cheese
2 T 'spice powder'
2 pkgs of pie dough
2 T butter
2 T salt

Spice Powder:
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp powdered sugar
1 tsp ground cardamon
pinch pepper

The original recipe calls for 'mushrooms of one night' meaning fresh picked 
mushrooms that weren't there the previous night.  He's describing the mushrooms 
he used as to not pick poisonous ones.  I wimped out and got a package from the 
grocery store.  Spice powder is a pre-mixed selection of spices, much like we 
would have Barbeque Rub or Pumpkin Pie Spice today.  He gives his recipe in 
another part of the book, 2 teaspoons of ginger, one each of cinnamon,
cloves, grains of paradise and sugar.  Grains of Paradise is the seed of a 
plant in the ginger family.  It's commercially available and a tad expensive, 
so I used cardamom with a pinch of black pepper as a substitute.  Most medieval 
cooks had their own recipe of dough for bread dough or pie crust.  If I was 
entering this in a competition, I'd track one down, but since it was for a 
shire pot-luck, I used a two packages of pre-made pie dough.

Pre-heat oven to 350*. Put a pot of water on to boil.  Clean and dice the 
mushrooms.  Parboil them briefly. Drain and put aside.  Cut up the cheese into 
small pieces.  Mix mushrooms, cheese, butter, spices and salt together.
Roll out the pie dough and cut out circles with a cookie cutter.  I have a set 
of pierogi makers, I've been wanting to use.  Put one dough circle in the
pierogi maker, add one teaspoon of filling and close the maker, sealing the
pasty shut.  When the filling has been all used up, lay the pasties out on a 
baking sheet, brush the tops with olive oil and bake for 15 minutes or until
golden brown.  Serve hot.  The folks at the pot luck said they were excellent!