The ffest off the Cockentryce: Salmon Pies

Take Fygys and grynd hem wel; then take F(re)yssche Samoun and goode Freyssche Elys wyl y-sothe, and pyke out the bonys, and grynd the Fyssche with the fygis and do there-to pouder Gyngere, Canelle; and take fayre past (of) Floure and make fayre cakys ryth thinne, and take of the fars, and lay on the cake and close with a-nother, then take a Sawcere, and skoure the sydis and close the cake, and Frye hem in Oyle, and if thou wolt have hym partye, coloure hym with Safroun, Percely and Sawndderys and serve forth for a gode fryid mete.

It’s unlike me to choose canned salmon but I felt the texture would be more similar to what was described. These less-meaty less-intimidating pies were actually quite good.


  • 1 cup dried figs
  • 1 cup white wine
  • 2 lemons
  • 3 cans salmon
  • 1 tsp pepper
  • 1 TB ginger
  • 1 tsp soy sauce
  • 1 tsp salt
  • pastry dough


Simmer figs in the wine and the juice of the lemons gently over a tiny flame until softened. Chop finely. Mix everything together, and allow to cool, then dollop onto rolled out pastry dough, cover with more pastry dough, cinch with your fingers, cut apart, poke with a knife and bake. These looked the same as the meat ones.


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