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Early English pie
Chewettes were small pastry items that were eaten in England from the late 14th to the beginning of the 17th centuries, described in various sources as
Chewette
Fish-filled English pastry dish
and egg pie Bedfordshire clanger Bridie Butter pie Cheese and onion pie Chewette Chicken and mushroom pie Corned beef pie Cornish pasty Cottage pie Cumberland
Lamprey_pie
Topics referred to by the same term
dish eaten in England in the late Middle Ages and Early Modern Period: Chewette The northern lapwing This disambiguation page lists articles associated
Chewit
Savory or sweet A pie prepared using chestnuts as a primary ingredient Chewette United Kingdom Savory A dish eaten in the England during the Middle Ages
List_of_pies,_tarts_and_flans
context of a 1591 recipe for chewettes, carowaies likely refers to biscuits flavored with caraway used as part of a filling. Chewette: A small pie filled with
Glossary of historical culinary terms
Glossary_of_historical_culinary_terms
Sweet pie with dried fruits and spices
Madeline Shanahan considers the mince pie had its origins in the medieval "chewette", a small pie containing meat or offal, hard-boiled eggs, dried fruits
Mince_pie
Cameline sauce – Medieval cinnamon sauce Chawdron – Historical British sauce Chewette – Early English pie Dillegrout – Medieval capon potage Farsu magru – Sicilian
List_of_post-classical_dishes
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