Rapeye

Original:
Rapeye. Take Dow, & make thereof a brode thin cake; then take Fygys & Roysonys smal y-grounde, & first y-sode, An a pece of Milwelle or lenge y-braid with-al; & take pouder of Pepir, Galyngale, Cloves, & mence to-gedere, & ley thin comede on the cake in the maner of a benecodde, y-rollyd with thin hond; than ouer-caste they cake ouer thi comade lyith, & kutte hem, & so he is kut & close with-al, & bake or frye it, & thanne serue it forth.

Moderization:
Rapeye. Take Dough, & make thereof a broad thin cake; take then Figs & Raisins small ground, & first seethed. And a piece of Haddock or ling pounded withal; & take powder of Pepper, Galingale, Cloves, & mix together, & lay thine mixture on the cake in the manner of a bean-cod, rolled with thine hand; the cast over thy mixture, as it will embrace it; & with a saucer rin go round as the mixture lies, & cut them, & so he is cut & closed withal, & bake or fry it, & then serve it forth.

Redaction
2 C. flour
1 tsp. salt
2 C. water
1 lb. Haddock or ling fillet, cubed
1 tsp. Galingale powder
oil
Ľ tsp. Clove powder
6 peppercorns, crushed
Ľ C. white wine
2 oz. Seedless raisins
4 oz. Dried black figs

In a pot bring the water and salt to a boil. Remove from heat and add the flour all at once, stiring until the mixture comes to a ball. Cover, set aside and allow to cool.
Mix spices and set aside.
Put wine and fruit into a saucepan. Simmer 5-10 minutes or until tender. Blend fruit into a paste and place in large mixing bowl. Blend fish into paste and add to fruit. Add spices and stir all together thoroughly. Divide up filling.
With floured hands divide up dough to equal filling division. Roll into little balls and then into flat circles. Fill each circle with fish/fruit mixture, moisten edges and seal to form half circles.
Fry pies in 1 inch of hot oil for 5 minutes on each side taking care that the oil isn’t too hot and will burn them.
Let drain on paper towels and serve warm.

The dough in this recipe is incorrect. The dough will be some sort of almond milk/flour mixture.

Source:
Renfrow, Cindy
Take a Thousand Eggs or More
1990
ISBN 0-9628598-4-2