Hand Pies (Meat Pasties)

Name: Hand Pies (Meat Pasties)
Yield: 4
Ingredients: Minced beef or mutton — 300 g (10.5 oz); Small onion, finely chopped — 1; Ground cinnamon — 1/2 tsp; Ground black pepper — 1/4 tsp; Fine salt — 1/2 tsp; Currants — 2 tbsp; Beef stock or water — 1 tbsp; Plain flour — 350 g (2.75 cups); Cold unsalted butter or lard, cubed — 175 g (3/4 cup); Fine salt, for the pastry — 1/2 tsp; Cold water — 80-100 ml (1/3-1/2 cup); Egg, beaten, for glazing — 1

The Quirky Foodster Team

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Servings

Ingredients

Minced beef or mutton — 300 g (10.5 oz)
Small onion, finely chopped — 1
Ground cinnamon — 1/2 tsp
Ground black pepper — 1/4 tsp
Fine salt — 1/2 tsp
Currants — 2 tbsp
Beef stock or water — 1 tbsp
Plain flour — 350 g (2.75 cups)
Cold unsalted butter or lard, cubed — 175 g (3/4 cup)
Fine salt, for the pastry — 1/2 tsp
Cold water — 80-100 ml (1/3-1/2 cup)
Egg, beaten, for glazing — 1

Method

In a frying pan over medium heat, cook the minced meat and onion together for 8-10 minutes, breaking up the meat, until browned and cooked through.
Stir in the cinnamon, pepper, salt, currants and stock, and cook for a further 2 minutes. Set aside to cool completely.
Meanwhile, rub the cold butter or lard into the flour and salt for the pastry until it resembles breadcrumbs, then mix in the cold water gradually until a firm dough forms.
Wrap and chill the pastry for 20 minutes, then roll out to about 4 mm (1/6 in) thickness.
Cut into rounds about 12 cm (5 in) across using a cutter or small bowl.
Preheat the oven to 200°C (400°F). Place a spoonful of the cooled filling onto one half of each round, fold over, and crimp the edges firmly to seal.
Place the pies on a baking tray, brush with beaten egg, and cut a small slit in the top of each.
Bake for 22-25 minutes, until deep golden brown.
Serve warm or at room temperature, ideal for eating by hand.

Introduction: Small, portable pastries filled with seasoned minced meat, hand pies were sold by Tudor street vendors and eaten on the move by working people and travellers.

Cultural Background: Street vendors and cookshops in Tudor London and other towns sold ready-cooked hand pies to those without kitchens of their own, including labourers, apprentices and travellers passing through. Their small, self-contained pastry casing made them ideally suited to eating while walking, a practical solution recorded in period accounts of urban life.

Tips: (cid:127) Ensure the meat filling is completely cool before assembling the pies, as warm filling can make the pastry soggy and difficult to seal. (cid:127) Crimp the edges firmly with a fork or your fingers to prevent the filling from leaking during baking.

Variations: (cid:127) Chopped dried apricots or prunes can be used in place of currants for a different sweet-savoury balance. (cid:127) A mixture of beef and pork can be used for a richer filling.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in an oven preheated to 180°C (350°F) for 10-12 minutes until warmed through and the pastry has re-crisped.

Nutrition: Per serving (approx., 1 pie): 380 kcal, 14 g protein, 34 g carbohydrate, 22 g fat, 2 g fibre, 420 mg sodium.

FAQs:

Q: Can these hand pies be frozen?

A: Yes, freeze the baked and fully cooled pies for up to 2 months; reheat from frozen in an oven preheated to 180°C (350°F) for 20-25 minutes. (cid:127) Q: Why are currants included in a savoury pie? A: Mixing dried fruit with meat and warm spices was a common Tudor flavour combination, reflecting the period’s fondness for blending sweet and savoury tastes.