Wastels Yfarced (Toasted Stuffed Brown Rolls) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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In medieval times, wastels were good quality loaves served to the gentry at a late feast. Ingredients:
3 whole wheat rolls, halved and with their crumb removed |
2 ounces butter |
4 ounces mushrooms, chopped roughly |
4 ounces cooked and very well drained spinach leaves, chopped roughly |
2 ounces raisins |
salt, pepper,ground cinnamon,cloves to taste |
2 eggs |
Directions:
1. Put halved rolls in moderately hot oven for approx.
2. 10 minutes or till they are lightly browned and crisp.
3. Melt the butter in a pan and cook the mushrooms for a couple of minutes.
4. Add the spinach and the raisins and continue to cook gently for several minutes, or till the butter has been almost absorbed by the veggies.
5. Season to taste with the salt, pepper, and spices.
6. Beat the egg in a bowl, add to the veggie mixture and cook it gently just long enough for the egg to slightly bind to the other ingredients.
7. Pile the filling into the halved rolls and serve at once.
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