Nourroys Pies

Nourroys Pies (or Lorez Pies?)
Taillevant

Take meat well cooked and hashed fine, pine nuts, currants and cottage cheese chopped fine, and a little sugar and a little salt.

To make little Lorez pies, like great pies or those above, and fry them, and don't let them be too large, and whoever wishes to make “lettuces” or “little ears,” must make rounds of pastry, the one larger than the other, and fry in deep fat until they are as hard as if cooked on the hearth; and if you wish, gild them with gold leaf or silver leaf or saffron.

3 c chopped cooked pork
2 T pine nuts
1 1/2 c currants
“cottage cheese”: 4 oz farmer's cheese
2 T sugar
1/2 t salt
double 9" pastry

Make as a 2 crust pie, bake 45 minutes at 350°, 10 minutes at 400°.