Small meat pies

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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.

Small medieval meat pies

Small medieval meat pies with 3 types of filling.

  • Prep Time: 40m
  • Cook Time: 35m
  • Total Time: 1h 35m

Ingredients

The crust

  • 1000 grams wheat flour
  • 5 dl water
  • 500 grams butter (or lard if you can get it)

Chicken filling

  • 1/2 fennel, sliced
  • 2 chicken breasts (without skin)
  • 3 pepper corns
  • 1 sping onion

Pork filling

  • 300 grams pork, diced
  • 1 tablespoon butter (for frying)
  • handful of pruns, diced
  • 1 apple, diced

Apple filling

  • 1 apple per remaining pie
  • 1/2 teaspoon Powder douce (http://medievalcookery.com/recipes/douce.html)

Instructions

The dough

  1. Add water and butter to a pot and boil it until the butter is melted.
  2. 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.
  3. Let it rest for at least an hour. A bit of the butter might seperate while it is resting, just add a bit more flour and knead it back in.

Chicken filling

  1. 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.
  2. Remove the chicken from the water and let it cool. Remove the pepper seeds.
  3. After it is cool you dies the fennel and chop the spring onion into smaller pieces.

Pork filling

  1. Fry the pork in the butter until it is cooked tough.
  2. Add diced apple and prunes and mix it together.

Assembling the pies (see the pictures above)

  1. Once the filling is ready and the dough rested you assemble the pies. I use a small wooden bowl to shape the pies.
  2. 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.
  3. Roll out a piece of the dough so it is large enough to cover the bowl and line it with the dough.
  4. Add filling, cut the eges clean and add the lid.
  5. Then push the lid and sides together and cut a hole in the lid.
  6. Then turn out the pie and set it on the baking trey
  7. Bake it for 35-40 minutes at 200 C

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