To make Pyes
The recipe from Henry’s kitchen at Hampton Court is for a meat pye, but I made them with fruit only.
Pyes of mutton or beif must be fyne mynced and ceasoned wyth pepper and salte, and a lyttle saffron to coloure it, suet or marrow a good quantite, a lyttle vyneger, prumes, greate raysins and dates, take the fattest of the broathe of powdred beyfe, and yf you wyll have paest royall, take butter and yolkes of egges and so tempre the flowre to make the paeste.
You could make this pie with rich shortcrust pastry in your kitchen today. But we’re going to make little fruit pies.