Flaumpeyns

Also referred to as flampoyne or flampoint (or flaumpeyn etc.) The OED defines this as "a pie or tart ornamented with pointed pieces of pastry," and suggests that the name comes from 'flame point' or flan pointé. Flaumpeyns is a meat pie, but part of the pastry is to be fried before the remainder is made into a coffin; the other recipes for pastry that is fried (or boiled) also tend to specify that eggs are to be used, which makes me suspect that eggs are specific to fried pastry recipes (perhaps as a leavening agent). They are shallow tarts (an inch deep) filled with minced pork and cheese.

.Clxxxij. Flaumpeyns. Take fat pork y sode. pyke hyt clene. grynde hit smale. grynd chese & do ther to with sugur and gode poudours. make a coffyn of an ynche depe & do this fars ther inne. make a thynne foyle of gode past & kerve out ther of smale poyntes. fry hem in fars. and bake hit up, & serve hyt forth.
[Fourme of Curye [Rylands MS 7], 1390U

FLAUMPENS. XX.IX. IIII. Take fat Pork ysode. pyke it clene. grynde it smale. grynde Chese & do þerto. wiþ sugur and gode powdours. make a coffyn of an ynche depe. and do þis fars þerin. make a thynne foile of gode past & kerue out þeroff smale poyntes. frye hem in fars. & bake it up &c.
[Forme of Cury (1390) ]

.Cxj. For to make flampens. Take clene pork & boyle hit tendre & thanne hewe hit smale, & thanne bray hit smale in a morter, take fyges & boyle hem tendre in smal ale and bray hem & tender these ther with, thanne waysche hem in water and thenne bray hem alle to gider with ayroun, thenne take poudour of peper or elles marchaunt & ayroun & a porcioun of safroun & salt, & thenne take blank suger & ayroun & flour & make a past with a rollere, thenne make ther of smale peletes & frye hem browne in clene grece & set hem asyde, than make of that other del of that past long coffyns & do that comade therinne & close hem fayre with a countour & pynche hem smale a boute, thenne kitt above four other .vj. wayes, thenne take every of that kittyng up, & thanne colour hit with yolkes of ayroun & plaunt hem thicke in to the flaumpeuns above ther thou kittest hem & sette hem in an ovene & lat hem bake eselich & thenne serve hem forth.
Fourme of Curye [Rylands MS 7]

FOR TO MAKE FLAUMPEYNS. C. XIII. Take clene pork and boile it tendre. þenne hewe it small and bray it smal in a morter. take fyges and boile hem tendre in smale ale. and bray hem and tendre chese þerwith. þenne waisthe hem in water & þene lyes hem alle togider wit Ayrenn, þenne take powdour of pepper. or els powdour marchannt & ayrenn and a porcioun of safroun and salt. þenne take blank sugur. eyrenn & flour & make a past wit a roller, þene make þerof smale pelettes. & fry hem broun in clene grece & set hem asyde. þenne make of þat ooþer deel of þat past long coffyns & do þat comade þerin. and close hem faire with a countoer, & pynche hem smale about. þanne kyt aboue foure oþer sex wayes, þanne take euy of þat kuttyng up, & þenne colour it wit zolkes of Ayrenn, and plannt hem thick, into the flaumpeyns above þat þou kuttest hem & set hem in an ovene and lat hem bake eselich. and þanne serue hem forth.
[Forme of Cury (1390) ]

xxix - Flampoyntes bake. Take fayre Buttes of Porke, and sethe hem in fayre Watere, and clene pyke a-way the bonys and the Synewes, and hew hem and grynd hem in a mortere, and temper with the Whyte of Eyroun, and Sugre, and pouder of Pepir, and Gyngere, and Salt; than take neyssche Cruddis, grynd hem, and draw thorw a straynoure; and caste ther-to Aneys, Salt, pouder Gyngere, Sugre; and than take the Stuffe of the Porke, and putte it on euelong cofyn of fayre past; and take a fether, and endore the Stuffe in the cofyn with the cruddys; and whan it is bake, take Pyne3, and clowys, and plante the cofyn a-boue, a rew of on, and rew of a-nother; and than serue forth [correction; sic = f].
[Two Fifteenth-Century Cookery-Books]