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Heathen Cakes

Heathen Cakes (Heidenisse küchen) are a 14th-century German recipe from the Buch von guter Spise, made of thin pastry filled with boiled beef, bacon, apple, egg, and pepper, then baked until golden. Adapted into mini hand-pies, they’re hearty, slightly sweet, and offer a taste of what Teutonic Knights might have eaten inside their fortress halls.
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Prep Time 20 minutes
Cook Time 25 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 1 sheet pastry dough puff pastry or shortcrust
  • 200 g 7 oz boiled beef, finely chopped
  • 3 strips smoked bacon fried and chopped
  • 1 medium apple peeled and diced
  • 2 eggs beaten (for binding)
  • ½ tsp black pepper
  • Pinch of salt
  • 1 egg yolk + 1 tsp water for egg wash

Instructions
 

  1. Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.
  2. Roll out the pastry and cut into 6 circles large enough to line each muffin tin well. Press pastry circles into the cups.
  3. In a bowl, mix chopped boiled beef, bacon, diced apple, beaten egg, pepper, and salt until well combined.
  4. Spoon filling evenly into the pastry cups.
  5. Cut small pastry crosses and place one on top of each mini pie. Brush tops with egg wash.
  6. Bake for 18–25 minutes, until pastry is golden brown.
  7. Remove from tin and serve warm.

Video

Notes

  • Pastry Choice – Puff pastry makes a quick, flaky version, but for more authenticity, try a simple lard- or butter-based shortcrust.
 
  • Meat Prep – The recipe calls for “boiled meat,” which in the medieval context often meant using leftover roast or boiled cuts. Don’t over-salt during boiling since the bacon adds saltiness.
 
  • Apple Flavor – Tart apples (like Granny Smith or Braeburn) balance the fat and pepper best, giving a more medieval flavor than sweeter modern varieties.