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Medieval Fast Food — Pork Pies, Smelt on a Stick, and Apples

This meal captures the essence of medieval fast food—portable, flavorful, and steeped in history. The pork pies offer warmth and spice, the smelt delivers salt and smoke, and the apple finishes it with clean sweetness. Together, they tell the story of a time when food was made by hand, cooked over open flames, and eaten with gratitude for the day’s work done.
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Prep Time 30 minutes
Cook Time 30 minutes

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IngredientsMethodVideoNotes

Ingredients
  

For the Pastry
  • 2 cups 250 g all-purpose flour
  • ½ tsp salt
  • ½ cup 115 g cold butter, diced
  • 4 –6 tbsp cold water
For the Filling
  • ½ lb 225 g ground pork
  • 1 egg beaten
  • ½ tsp salt
  • Pinch of saffron steeped in 1 tbsp warm water
  • Optional: ½ tsp ground ginger ¼ tsp black pepper, 1 tbsp minced parsley
For Finishing
  • 1 beaten egg for brushing
  • Optional: 1 tsp cream mixed with saffron water for a golden glaze
For the Smelt
  • 5 –6 skewers
  • 3 fileted smelt per stick
  • Salt for seasoning

Instructions
 

  1. Make the Pastry: Mix flour and salt. Rub in butter until crumbly. Add cold water gradually until dough comes together. Wrap and chill for 30 minutes.
  2. Prepare the Filling: Combine pork, egg, salt, and saffron water. Add spices and parsley if desired.
  3. Shape the Pasties: Roll dough to ⅛-inch thick and cut into 6–7 inch circles. Place a spoonful of filling in the center.
  4. Fold and Seal: Fold into half-moons, crimp edges tightly, and brush with beaten egg.
  5. Bake: Bake at 400°F (200°C) for 25–30 minutes until golden brown.
  6. Smelt Preparation: Skewer the fish, sprinkle with salt, and roast over open coals or under a broiler until crisp and lightly golden.

Video

Notes

  • Use warming spices like cinnamon, ginger, or pepper for an authentic medieval flavor profile.
 
  • If smelt isn’t available, anchovy or sardine fillets make a fine substitute for historical accuracy.
 
  • Serve your meal on wooden boards or pewter plates for an immersive medieval presentation.