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Historical recipe: Fake fish – a medieval apple pie for Lent
- Preparation and cooking time
- Cook:
- Difficulty 3/10
Ingredients
For the dough:
- 500g Flour
- 40g Ground almonds
- 300ml Water
- 125g Olive oil
- 1tsp Salt
- Saffron (optional)
- Whole/sliced almonds, to make the scales of the fish
For the filling:
- 3 Apples
- 90g Cane sugar
- 1tsp Ginger
- ½tsp Cinnamon
- ½tsp Saffron
- 2 Gingerbread slices (lightly toasted and crumbled) or 40g ground almonds
Method
For the dough:
- STEP 1
Mix all the ingredients for the dough together, adding more liquid/flour if required, and knead it all until it’s reasonably smooth. Put the dough in the fridge for an hour before you need to use it.
- STEP 2
Add the ingredients for the filling into a blender and blend, or mash by hand using a potato masher.
- STEP 3
Preheat the oven to 200°C. Divide the pastry in two. Roll out the first part and cut out an oval shape.
- STEP 4
Place the fish on a baking tray with toasted breadcrumbs sprinkled on the dough.
- STEP 5
Put the apple filling on to the oval, roll and cut out a second oval and place over the filling, pressing the top layer to the bottom.
- STEP 6
Cut out an eye hole and a hole near where the tail will go. Add fins, gills, scales. Bake for 45mins.
