Raynolle

Here are 2 recipes, taken from "Take 1000 Eggs". They both call for the filling to be enclosed in 'dow', rather than 'paste'. What kind of dough they are referring to is open to speculation.

Harleian MS. 279 - Leche Vyaundez

xli. Raynolle[3]. Nym sode Porke & chese, & se[th]e y-fere, & caste [th]er-to gode pouder Pepir, Canelle, Gyngere, Clowes, Mac[e][3], an close [th]in comade in dow, & frye it in freysshe grece ry[3]t wel; an [th]anne serue it forth.

41. Raynolle[3]. Take seethed Pork & cheese, & seethe together, & cast thereto good powdered Pepper, Cinnamon, Ginger, Cloves, Mac[e]s, and close thine mixture in dough, & fry it in fresh grease very well; and then serve it forth.

Which is translated, more or less as:

Raynolle. Take seethed Pork & cheese, & seethe together, & cast thereto good powdered Pepper, Cinnamon, Ginger, Cloves, Maces, and close thy mixture in dough, & fry it in fresh grease very well; and then serve it forth.