A medieval spiced veal pie with hard boiled egges from c. 1390.
This is the recipe for the filling. You can bake it either in a oven proof dish with a lid of crust or in a coffin (casing) of pie crust. I suggest using my postej crust and short crust recipes for this.
The original source: Forme of Cury, c. 1390
Tartlettes. Take veel ysode and grinde it smale. Take harde eyren isode and ygrand, & do pero with prunes hoole, dates icourue, pynes and raisons coraunne, hoole spices & powdour, sugur & salt; and make a little coffyn and do þis fars þerinne. Couer it & bake it & serue it forth.