A Boke of Gode Cookery Presents


PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic

DESCRIPTION: A pork & cheese pie, decorated with pastry triangles


192. Flampoyntes. Take fat pork ysode. Pyke it clene; grynde it smale. Grynde chese & do þerto wiþ sugur & gode powdours. Make a coffyn of an ynche depe, and do þis fars þerin. Make a thynne foile of gode past & kerue out þeroff smale poyntes, frye hem & put hem in þe fars, & bake it vp & c.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). London: For the Early English Text Society by the Oxford University Press, 1985.


Flan Points. Take fat pork boiled. Pick it clean; grind it small. Grind cheese & add with sugar and good powders. Make a coffin (pie shell) that is an inch deep, and put the filling in it. Make a thin sheet of good pastry & carve out of it small points, fry them & put them in the filling, & bake it up & serve.


  • 1 & 1/2 lbs. pork roast, boiled and diced small, fat & bone removed (reserve broth - see note)
  • 1 & 1/2 cup shredded cheese (see note)
  • sugar to taste - up to 1/4 cup
  • 1 & 1/2 Tbs. ginger
  • 1 tsp. each cinnamon & cloves (see note)
  • pastry dough for a 9-inch pie shell, with extra pastry for points
  • 2 Tbs. oil for frying
Pre-bake the pie shell. Dice the meat as small as possible (or grind). Mix with the cheese, sugar, and spices. Taste and adjust for seasonings. Add enough of the reserved broth to thoroughly moisten the mixture, then place in the pre-baked pie shell. Roll out the extra pastry dough to the thickness of regular pie pastry, then with a knife cut out small pointy triangles, about 1 1/2 inches long. In a skillet, fry the triangles in a little hot oil until lightly browned on both sides. Drain well. Decorate the pie with the triangles by placing their bases well into the filling, with the points upwards. Bake at 375° F for approx. 45 minutes, or until filling has set. Serve hot. Serves 6-8.

The original recipe calls for a piece of fatty pork, which would have added extra moisture to the pie filling. Today's cuts are usually leaner, preferably so; to compensate for dryness, the broth should be used to thoroughly moisten the filling. This will produce a far more satisfactory pie with no sacrifice in taste. Remember: meat pie fillings should always seem a little too moist, almost slightly runny, before baking.

Period medieval cheeses to use include: Brie, Camembert, Mozzarella, Provolone, & Farmers.

The spices in the original recipe are simply referred to as gode powdours, leaving the cook to determine by choice or preference what seasonings would be appropriate. The ginger-cinnamon-clove mixture works very well, but today's cook is still free to choose a variety of period spices and combinations. Sage, savory, hyssop, galingale, cubeb, pepper, mace, etc., are all acceptable.

Hint: add salt & pepper and a healthy shot of wine to the broth while cooking the pork.

Metric, Celsius, & Gas Mark Equivalencies

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Flampoyntes © 2000 James L. Matterer

A Boke of Gode Cookery Recipes

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