Neempt verckensvleesch dat ter maten [buitengewoon] vet es. Het moet oock versch sijn. Dit selve vleesch hert ghesoden [gekookt] oft maer half ghesoden, dat sal men al ontwee cappen [stuk hakken] ende stooten [stampen]. Ende hierinne sal men doen dusdanighen cruyt [specerijen], als ghimbere, caneel, sofferaen, luttele pepers ende appelen. Dit sal men al teghadere stooten wel cleyne totter [samen met de] voerghenoemder spisen. Die bacmen [bakt men] dan al heet in den hoven oft so men wilt.

Notes between [brackets] are from the text at http://www.kookhistorie.nl/ 

 

 

Take meat of pork that is very fat. It should alos be fresh. This same meat boiled, or only half boiled, that should be cut and pounded. And in it one should put spices, like ginger, cinaamon, saffron a little pepper and apples. This one should pound together well small with the spices mentioned. This one bakes in a hot oven or how you want.

 

The filling turned out a bit dry and bland on the first try, but the dish definitely has potential. For the second try I used bacon, which tasted better and was not so dry. It was a bit harder to cut really fine, so the filling was chopped fine, but not pounded into a paste. Also, smoked bacon is not "fresh", as the recipe instructs... 

 

I'm still experimenting with the dough. I think it needs to have a lot of water, as this keeps it supple enough to get it really thin, but it does stay very sticky when it is so moist. As I work with it, I add flour to keep it from sticking to my hands and the work surface.  

 

Use apples you would use for apple sauce, that fall apart easily when cooked.

 

Ingredients

Makes 16 roffioelen of about 7 x 4 cm

•  250 g flour
•  3,5 g dry yeast
•  teaspoon salt
• 150 ml water or a bit more

 

Filling 1:

• 250 g ground meat
• 1/2 small apple (60 g) 
• ginger, cinnamon, saffron, pepper

 

Filling 2:

• 270 g smoked bacon
• 120 g apple 
• ginger, cinnamon, pepper

 

Instructions