Friday, December 28, 2007

Norse Pies

Pastez nourroys: Norse Pies no 208

Makes approximately 48 very small tartlets
Take finely chopped, well cooked meat, pine nut paste, currants, finely crumbled rich cheese, and a very little salt.
No. Quantity Item

500 grams spinach

60 grams pine nuts

100 grams neufchatel cheese

0.5 cup currants

1 tsp sugar

0.5 tsp salt *omitted from trial recipe

shortcrust pastry -for 2 pies






Make up pastry; put in tart shells. No need to blind bake. Crush the pine nuts in a mortar; the pine nuts are very oily and it will make a 'paste' just by crushing. Thaw the spinach, transfer it to a mixing bowl, add the pine nuts, currants. Chop the cheese into chunks or break it up and add it to the spinach. Get your hands in there and squish it to mix it thoroughly. Sprinkle a tiny bit of sugar through it - the dish should not be really sweet, but have a nice balance. Check the filling, but omit the salt as the cheese is salty enough.

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