Dragon's Hoard Corned Beef Hand Pies

Description

Hearty fantasy tavern-style hand pies feature flaky pastry stuffed with 363g shredded corned beef simmered in savory spices and onions for bold umami flavors. Baked until golden, these portable lunch parcels evoke medieval tavern fare using real pantry staples. Total cook time around 45 minutes including assembly. Batch-cook, cool, and freeze unbaked or baked for easy reheating.

Cultural Background

Hand pies and pasties trace their origins to medieval England in the 14th and 15th centuries, where portable meat-filled pastries like those described in manuscripts such as Liber cure cocorum served as convenient tavern or traveler food. These early pies used preserved meats, onions, and simple spices wrapped in sturdy dough, reflecting preservation techniques common in the period. The concept draws from historical meat pasties that were baked or fried for hearty, on-the-go meals in British and European traditions.

Recipe Info

PREP TIME: 30 minutes
COOK TIME: 25 minutes
TOTAL TIME: 55 minutes
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

• 300g all-purpose flour
• 150g unsalted butter cold and cubed
• 1 tsp salt
• 120ml ice water approximately
• 363g shredded corned beef
• 1 medium onion finely diced
• 2 tbsp unsalted butter or oil
• 1 tsp ground black pepper
• 1/2 tsp mustard powder
• 1/4 tsp ground ginger optional for medieval touch
• 1 large egg beaten with 1 tbsp water for egg wash

Instructions

1. Make the pastry by pulsing the flour and salt in a food processor, then add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Gradually add ice water 1 tablespoon at a time while pulsing until the dough just comes together, then turn out onto a lightly floured surface, knead gently into a disk, wrap in plastic, and chill for 20 minutes.
2. While the dough chills, prepare the filling by melting 2 tablespoons butter or oil in a skillet over medium heat, adding the diced onion and cooking for 5-7 minutes until softened and translucent. Stir in the 363g shredded corned beef along with black pepper, mustard powder, and optional ginger, cooking for another 3-4 minutes until the mixture is heated through and flavors meld, then remove from heat and let cool slightly.
3. Preheat the oven to 200C or 400F and line a baking sheet with parchment paper. Roll the chilled pastry on a floured surface to about 3mm thick, then cut into 8 equal circles or rectangles approximately 15cm across.
4. Place about 45g of the cooled corned beef filling in the center of each pastry piece, leaving a 1cm border, then brush the edges with egg wash, fold over to form a half-moon or rectangle, and crimp the edges firmly with a fork to seal.
5. Place the assembled hand pies on the prepared baking sheet, brush the tops with remaining egg wash, and cut a small steam vent in each. Bake for 20-25 minutes until the pastry is golden brown and flaky, rotating the sheet halfway through if needed.
6. Remove from the oven and let cool on the sheet for 5 minutes before serving hot or at room temperature.

Tips

- Chill the assembled pies for 15-20 minutes before baking to ensure the pastry stays flaky and does not leak filling.
- Avoid overfilling the pies as excess moisture from the beef can cause the pastry to become soggy during baking.
- Substitute store-bought puff pastry sheets for the homemade dough if short on time, or add a small amount of shredded potato to the filling for extra heartiness and medieval authenticity.

Nutrition

Calories: 520
Protein: 22g
Carbs: 42g
Fat: 30g

Tags

Freezes well, Lunch, Create a dish that would be served in a , Recreate or reinterpret a dish from anci