You must take the salmon, well-cleaned and washed, and take your spices, which are long pepper, galingale, and ginger, and all this well-ground with salt, but in such a manner that there is not too much spice, but moderate; then make the empanadas, and put the salmon inside. And cast the spices on top and beneath, and all over. And then cover the empanada and let it go to the oven to cook; and when it is cooked, if you wish to eat the salmon cold, make a hole in the empanada under the bottom crust so that the broth comes out, because with it, it cannot be kept well.
And you must know that the salmon ought to be eaten in the month of October when it starts to get cold.
This comes from Libre del Coch which is a book filled with recipes from both Naples and Spain. Since my persona is from Naples, this will be a great recipe to try! I don't think I can get galingale (I'll check out a couple of stores on my way home) but I have everything else at home.
What I love is the book does tell you how to make a fish pastry or pie in general earlier in the book (so you aren't left guessing unlike in some). A general recipe is here:
You must take meat or fish, and give it a boil. But if it is meat, boil it more than the fish. And when it is well-boiled, take it from the fire and put it in cold water. And then make the empanada. And put in the meat or fish which is cut into small pieces, as big as two fingers, or even smaller. And put them in the empanada, and then go to the oven and make a vent hole on top of the lid of the empanada so that it can breathe, or else it will burst in the oven. And when you put the meat in the empanada, also put fine spice with it. And if it is fish, use a good deal of pepper. And if it is meat, use a good deal of spice; and a little before it is time to remove the empanada from the oven, put into the vent hole some eggs beaten in a dish with verjuice or orange juice or rose-scented white vinegar. And then return it to the oven for the space of a Paternoster and an Ave Maria. And take it out and put it on the table.
:-) I love the whole "poke a hole or else it will pop in the oven!" thing since I remember well the exploding hot dogs in the microwave of my childhood. It sounds like a very similar issue. However, making the crust is still an issue. How do you do it without eggs or butter?
It sounds like, based on two sources (Flans in Lent) almond milk and rice flour were used to make some sort of crust. This Lady has a recipe that I'll probably use. So, salmon pie tonight!