Remove the skin and make diagonal incisions into the meat. Then make a dough of oil and flour and wrap the ham in it. "Cover the base of a pan, large enough to take the ham, with figs and lay the ham, stuffed with figs, on top. Cover, and boil the ham for 1 hour over a low heat. When the ham is cooked, dry it well and make incisions all over the flesh. Rub the fat into the flour until it resembles breadcrumbs. Different inventories list different ingredients for mersu, so there were many recipes. Finished product wraps dough around filling, free form, not in a pie dish.] Medieval European pies There is some controversy whether the pastry crust used in Medieval times was meant for eating or as a cooking receptacle. A careful examination of these early recipes reveals crust purpose.
Returning crusaders introduced these sweet recipes to Medieval Europe where they were quickly adopted.
French and Italian Renaissance chefs are credited for perfecting puff pastry and choux.
In the cradles of civilization (Mediterranean region including Ancient Rome, Greece, Mesopotamia, Egypt and Arabia) the primary fat was olive oil.
When combined with ground grains, it produced a rudimentary type of pastry.
Smith editor [Oxford University Press: New York] 2004 (p.