If I'm going to submit foodstuffs to an A&S competition, I certainly need to make sure the pastry shell (if needed) is period. This is actually kinda hard to do, since recipes for pastry crusts (15th c. and earlier) generally were just flour and water, thrown together to hold a filling - not very tasty.
I found this one and it looks easy enough and pretty tasty.
http://recipes.medievalcookery.com/shortpaest.html
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