'Sluberkens', pasties with bone marrow from the fifteenth century.
(printout version recipe November/December 2006 (1 page A4))
© Christianne Muusers

The name 'sluberkens' is quite to the point: these pasties are so good you just slurp the stuffing out of them! They are easy to make, and don't need a lot of time either. According to Thomas vander Noot the pasties are to be served in the first course. To be historically correct, you should do that too. But nobody is going to write you a fine if you serve them as dessert.
For four to six pasties.

List of ingredients:
200 gram (1 1/3 cup/7 ounces) short crust
1 raw egg yolk to 'guild' the dough with
The stuffing:
90 g (3 ounces)marrow (2 to 3 marrow bones)
50 g (1/4 cup)sugar
30 g (1/4 cup) currants
1 tsp. cinnamon
1 or 2 raw egg yolks

Preparation in advance:
Soak the marrow bones for at least twelve hours in water with salt. Refresh the water several times. Rinse the bones, cook them for ten to fifteen minutes. Let cool for a few minutes, then push or scoop the marrow out of the bones.

Preparation:
Preheat the oven to 200EC/390EF.
Chop the warm marrow (it will get hard again when it has colled to room temperature). Mix in sugar, currants, cinnamon, sugar and egg yolks.
Sprinkle some flour on the worktop. Roll out the short crust, cut for to six rounds out of it (diameter five to six inches). Place a tablespoonfull of stuffing on one half of each round, fold them and press the edges firmly together. Coat the pasties with raw egg yolk. Bake them in the oven for about twenty minutes.

To serve:
The pasties are eaten while still hot.