Medieval hand pies with three types of filling. Each pie can be cut into four pieces and shared. I have included three ideas for filling but you can vary it to your heart’s desire. They are the perfect lunch food for a busy event and can be made well beforehand. They are quite sturdy and keep well. They taste best reheated either in the oven or over the campfire, but they can be eaten cold.
The pie dough is made and rested for one hour. While the crust is resting you should prepare the filling.
Once the filling is ready and the dough rested you assemble the pies. I use a small wooden bowl to shape the pies. I first cut the lid using the bowl as a stencil, then I lay layer of rolled out dough in the bowl, add filling, cut the edges clean and add the lid. Then I push the lid and sides together. Then I turn out the pie and set it on the baking tray, before baking it for 35-40 minutes.
I made pies filled with apple and powder douce out of the remaining dough.
My recipe is for two types of filling, if you are only doing one, you just cut the recipe for the crust in half.
Small medieval meat pies
- 1 kilogram wheat flour
- 500 mililiters water
- 500 grams butter or lard if you can get it
- 0,5 fennel sliced
- 2 chicken breasts without skin
- 3 pepper corns
- 1 spring onion
- 300 grams pork diced
- 1 tablespoon butter for frying
- 1 handful pruns diced
- 1 apple diced
- 1 apple per remaining pie
- 0,5 teaspoon powder douce See the notes
- raisins Optional
Add water and butter to a pot and boil it until the butter is melted.
Add the water to a bowl and add the flour in a bit at a time until you have a nice soft dough. Knead it for a minut or so until it has a nice consistency.
Let it rest for at least an hour. A bit of the butter might separate while it is resting, just add a bit more flour and knead it back in.
Pouch the chicken, by adding the chicken breast to a pot, add in the whole spring onion and a couple of peppercorns. Cover with water and turn the heat to medium. Boil it until the internal temp of the chicken reaches about 72 C - that toke me about 15 minutes.
Remove the chicken from the water and let it cool. Remove the pepper seeds.
After it is cool you dices the fennel and chop the spring onion into smaller pieces.
Fry the pork in the butter until it is cooked tough.
Add diced apple and prunes and mix it together.
Dice the apple and mix it with the spices. You can add raisins if you want.
Assembling the pies
Once the filling is ready and the dough rested you assemble the pies. I use a small wooden bowl to shape the pies. Roll out a piece of dough the size of the bowl. Use the bowl as a stensil to cut out the lid and set it aside.
Roll out a piece of the dough so it is large enough to cover the bowl and line it with the dough.
Add filling, cut the edges clean and add the lid. Then push the lid and sides together and cut a hole in the lid.
Then turn out the pie and set it on the baking trey Bake it for 35-40 minutes at 200 C