Little tarts(british)

6 Servings

Ingredients

Quantity Ingredient
FOR NOODLE DOUGH
2 cups Sifted flour
½ teaspoon Salt
1 Egg, lightly bcaten
¼ cup Cold water
FOR FILLING AND BROTH
3 Eggs
⅛ teaspoon Saffron
¼ teaspoon Cinnamon
Pinch mace
10 Cubebs, finely crushed
¼ teaspoon Aniseed
⅛ teaspoon Each cloves and nutmeg
½ teaspoon Salt
¾ pounds Ground pork
⅓ cup Currants
6 cups Chicken or beef stock

Directions

Richard II (1377-1399) Making homemade noodle dough takes some elbow grease, but taste rewards effort. The "won tons" are stuffed with spiced pork and currants, and make an unusual highlight for a simple broth. 1. Sift flour and salt together. 2. Make a small well in the center of the flour, and pour egg and water into it. 3. Combine all ingredients, mixing and kneading until a smooth, elastic dough is formed (about

20 minutes). 4. Allow dough to sit for about 20 minutes. 5.

Divide dough in half. On a lightly floured surface, roll out halves one at a time into sheets almost paper thin. Dough will be elastic, and much de- termination is required tn this process. ~our task will be eased by allowing a section of the dough leaf to hang over the table's side as you roll. 6. Cut each sheet of dough into about 10 or 12 rsctangular pieces. **** For the Filling and Broth **** 1.Beat 2 eggs, spices, and salt together. 2.Blend egg mixture, pork, and currants. 3.Place a teaspoon of stuffing on each piece of dough.

4.Beat the third egg. Run this "paste" along the edges of each piece of dough. Fold dough over stuffing so edges meet. Seal by pressing edges together. 5.Bring stock to boil. Add tartlettes and any left- over stuffing, reducing heat to a gentle boil. 6.Cook about 10 to 12 minutes or until noodle dough reaches consistency you enjoy in spaghetti.

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