For the medieval marked reenactment event that we were a part of this weekend, I was asked to make some lunch for the group. I knew were were about eight adults and a gaggle of children, so I wanted to make something in advance that was easy to eat and would feed a bunch of people. A have wanted to make some kind of hand pie for a while, so this seemed like a good opportunity.
I found a great recipe over at Haandkraft and used that as the base for my dish. I wasn’t able to get lard for the crust, so I substituted it for butter, which worked well – but was definitely less fitting. Danish supermarkeds don’t carry lard anymore – so it was either butter or a plant based fat, which might also have worked.
I made three types of filling chicken and fennel; pork, apple and prunes and because I had some dough left over I made a simple apple pie with a hint of sugar and one of my medieval spice mixes. I precooked the meat for both meat pies, which was typical in pies as they were often made with leftovers.
My pies are not quite small enough to be hand-pies, so we cut them into four pies that was very edible by hand. This pie was made with an edible crust rather than the earlier inedible one. Because they were meant to be eaten with one hand while standing up I think this choice made the most sense.
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 stensil, then I lay layer of rolled out dough in the bowl, add filling, cut the eges 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 trey, before baking it for 35-40 minutes.
I made pies filled with apple and powder douce out of the remaining dough.