These aren't pre-1500. The first three come from mid-1600s. The two from Markham might more closely approximate something you could use. Certainly, he describes in more detail what is needed and for what type of dish.
A True Gentlewoman’s Delight, W.I., Gent, London, 1653:
A. To make Paste for a pasty of Venison – Take almost a peck of flower, wet it with two pound of butter, and as much suet, then wet your Pastie, put in the yolks of eight to ten Eggs, make it reasonable lithe paste, then roul it out, and lay on suet, First lay a paper under your paste, then lay on your Venison, close it, pinke it, baste it with buttet, and bake it, when you draw it out, baste it with butter.
B. To make a Paste for a Pie to keep long – Your flower must be of Rye, and your liquor nothing but boiling water, make your paste as stiffe as you can, raise your Coffin vry high, let your bottome and sides be very thick, and your lid also.
C. To make Paste for a Custard – Your Liquor must be boyling water, make your paste very stiffe, then roul out your paste, and if you would make a great Tart, then raise it, and when you have done, cut out the bottom a little from the side, then roul out a thin sheet of paste, lay a paper under it, strew flower that it may not stick to it, then set your coffin on it of what fashion you will, then dry it, and fill it, and bake it.
The English Housewife, Gervase Markham, 1615 – “Of the pastry and baked meats – Next to these already rehearsed, our English housewife must be skilful in pastry, and know how and in what manner to bake all sorts of meat, and what paste is fit for every meat, and how to handle and compound such pastes. As, for example, red deer venison, wild boar, gammons of bacon, swans, elks, porpoise, and such like standing dishes, which must be kept long, would be baked in a moist, thick, tough, coarse, and long lasting crust, and therefore of all other your rye paste is best for that purpose: your turkey, capon, pheasant, partridge, veal, peacocks, lamb, and all sorts of waterfowl which are to come to the table more than once (yet not many days) would be baked in a good white crust, somewhat thick: therefore your wheat is fit for them: your chickens, calves’ feet, olives, potatoes, quinces, fallow deer, and such like, which are most commonly eaten hot, would be in the finest, shortest and thinnest crust; therefore your fine wheat flour which is a little baked in the oven before it be kneaded is the best for that purpose.”
The recipe that follows tells what is needed to make those pastes.
“Of the mixture of pastes – To speak then of the mixture and kneading of pastes, you shall understand that your rye paste would be kneaded only with hot water and a little butter, or sweet seam [clarified animal fat] and rye flour very finely sifted, and it would be made tough and stiff that it may stand well in the raising, for the coffin thereof must ever be very deep: your coarse wheat crust would be kneaded with hot water, or mutton broth and good store of butter, and the paste made stiff and tough because that coffin must be deep also; your fine wheat crust must be kneaded with a much butter as water, and the paste made reasonable lithe and gentle, into which you must put three or four eggs or more according to the quantity you blend together, for they will give it a sufficient stiffening.”
In a note to the Michael R. Best edition, it refers to a 1594 cookery book: “The Good Huswifes Handmaide gives further advice: ‘To make paste, and to raise coffins. Take fine flour, and lay it on a board, and take a certain [quantity] of butter and water, and boil them together, but you must take heed you put not too many yolks of eggs, for if you do, it will make it dry and not pleasant in eating; and you must take heed you put not in too much butter, for if you do, it will make it so fine and so sort that you cannot raise [it]: and this paste is good to raise all manner of coffins.’”
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