Beef Pasties for Adventurers!
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- Опубліковано 17 жов 2024
- Pasties are a great adventuring food. Easy to make, easy to pack and delicious as well. Take them camping, to an event, or enjoy at home. Recipe and important historical information below.
Medieval Pasties probably weren't often beef, and they didn't have potatoes, so feel free to substitute in more historically accurate options, if that is your desire, some examples are listed.
I'm using these ingredients because I enjoy them, and they fit into LOTR reenactment.
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Ingredients: Yield 5-6 Pasties
.8 lbs Beef (could use venison, hare/rabbit, or pork)
1 Potato (could use turnips, parsnips or swedes/rutabagas)
1/2 Onion
2 cups of flour
1 cup of butter
salt and pepper
some water
Steps:
Mix together butter and flour, being careful that the butter not melt as you handle it. It should be of a crumbly consistency. Salt. Add small amounts of water and mix to bring the dough together. Let the dough rest in a cool place for about an hour.
Prepare the filling, cut, in a portion of 2 to 1, the potatoes and onions. Add a portion of beef in equal part to the potatoes. Add salt and pepper and mix. Let stand for the remaining time, until the dough is set.
Work the dough a bit. It should be a little stretchy, but not tough. Roll out portions of dough in the desired size, fill, and crimp the edges.
If desired, baste with butter, oil, and egg.
Bake at 350-400 degrees Fahrenheit and remove the pasties from their tray before they cool, or they will stick.
Wrap in cloth or wax paper for your journey or enjoy fresh (but cooled) out of the oven.
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creativecommon...
I know it isn't full on medieval. But b reaking this out for lunch at a medieval fair would be authentic looking and fun.
Just switch some of the ingredients and you'd be good to go. Maybe alter the shape of the pie, but the concept stays the same. I have alternative ingredients listed in the description.
It's a type of travel food and would be completely accurate!
Tasting history did this not too long ago. I glad to see you doing this and adding your own spin to it. I came from shad I stayed to this lad.
I found his video the day I uploaded mine, it was fate!
Of the research I've seen done on pasties, or hand pies as they have come to be known in some cultures (of which I've done a fair bit as I have also seen the potential in them as an adventuring foodstuff lol), pasties made in medieval kitchens were most prevalently filled with pork actually, and in some recipes supplemented with chicken. Granted, a surprising variety of pasty fillings were used in the medieval period, including fish pasties for Lent and even dessert pasties made with fruit. Game pasties were indeed a medieval thing, but most commonly seen as a facet of being in the field, for work or for war...perhaps the preferable source for adventuring then...
Well I was planning to study, but now I guess I have to make beef pasties
Imagine picking one of these up from the local inn before heading out of town, munching on it as you walk down the road and into the forest to start your next adventure.
A beautiful picture
Looks like a giant Spanish Empanada.
More Medieval-inspired food, please sire!
Dude this channel makes me feel less alone in a world gone down the pan. Thank you!
I made this for myself with the addition of carrots. Was absolutely fantastic. Ate with some baby lima beans. My family and I loved it.
I don't think it's the ingredients of the pastry that means people didn't eat it. What I heard is that pasties were for workers who would have dirty hands, so the pastry was a way to stop dirt getting on the food.
However, simple flour and water doesn't mean you can't eat the pastry, that's basically what hard tack is made from (with a little salt for preservation). It's not the tastiest thing, but it's far from inedible. Though if the filling is tasty then it doesn't matte that much about the pastry.
As a firm fan of plain salami and goat cheese sandwiches, I approve of this kind of simple and hearty style of cooking.
I appreciate what appears to be the use of as many medieval-ish tools as you have. As someone who always has a knife, and uses it for nearly everything, I appreciate seeing you prepare food with the knife I believe I saw on your belt in the last video. :) I've been told many times that traditionally the pastry part would have not been something you eat, but I figure hungry people gonna eat whatever they can/want, so I appreciate eating it (and making it more edible) anyway.
Trenches were wooden plates that were generally uneaten. A traveling hand pie like this would almost certainly be eaten, I think. I can't imagine how not to.
@@davidlfort Well yes wood is generally inedible, i suppose you meant to say bread. because yes Trenches were bread plates.
Now I'm confused "Trenches" or "trenchers"? Of bread or of wood?
@@beksc9209 My understanding is the word is "trenchers" and it's bread (think breadbowl for anyone unfamiliar) and they were generally not eaten. The crust would be pretty hard in order to contain moist foods.
@Alathe Dragonsdottir Yes, they were hard bread perfect for travel. But if you eat enough sufficiently moist food from a trencher, you can then break up the trencher and eat it (it will hold the flavor of whatever you ate on it). I like them.
YES MORE COOKING VIDEOS
My mouth watering is just a simple reminder that I need to make my own dough. It appears that all around the world there is a variation on this same concept. The one I grew up with was called Pastellios. Some ground beef or cheese (or both) in fried dough. Had some awful times eating it as a kid when the meat was too greasy. Nowadays I'd usually have them in the freezer ready to be cooked.
These are standard here in Montana. They are sold in Walmart made by local pasty makers. Also, some convenience stores. They are probably a local food because of all the miners that settled here back in the day. Tasting History with Max Miller will go into standing pies as does Townsends that goes back to the originals. Figuring out medieval recipes, is quite the trip! However, in medieval times, potatoes wouldn't be involved. Potatoes didn't really come around until Queen Elizabeth I time. Parsnips and turnips would have been the ingredients.
Dude, Tasting History and Townsends are awesome! I love those guys.
Which Walmart are you getting them at? I haven't seen them in Great Falls or Kalispel.
@@graywolfdracon I haven't looked lately, but the Walmart in Helena used to have them. If you are in Helena, there is a small shop inside the Sinclair Station on 11th Ave. Big Paul's Pasty's that carries them. Operation hours for it are strange even though the Sinclair station is open 24 hours, so look them up. Also, they have them in East Helena. Copperline Pasty Company, 1018 Custer Ave.
@@rhiahlMT thanks. Next time I'm in Helena I'll look for them.
Turnips also weren't introduced to England (and I'd assume most of Western Europe) until the tudor period
Gotta have that medieval flavor to keep me going through thae day.
I made these but i used ground beef because it was all I had and added a bit of cheese. They are super yummy and surprisingly easy to make. I had never made dough before and was super nervus that I would mess something up but it was really easy to do. The hardest part was figuring out the right amount of filling and folding the dough over and sealing it without tearing it but that was even easy to get the hang of.
I plan on making many, many more of these using different meats in the near future!
Cheers!
thanks for the recipe ill try it out with a few meat replacements make it my own twist.
what a lovely simple dish, sometimes you i do not think about cooking something until an example like this video inspires me to do it myself also.
LOL…I was sure you were going to say, the more butter, the more fattening…but anachronism! Now that’s what we should bear in mind!!
Greetings from Germany!
I enjoy your content and let's just say:
I think, i know, what to bring for my next LARP...
Thanks for the video. I was trying to think of stuff to make for lunch at work instead of always buying tv dinners. It saves money and is also healthier. I also purchased a Hobbit cookbook that has a lot of LOTR recipes in it including hand pies but this looks delicious! Loving your videos Kramer!
Heck, man, I gotta try this. I've been making pies lately so this should be pretty easy.
I love pasties I've made them a few times, they are great for leftovers.
Very similar to the recipe that's been passed down in my family for generations. We wrap them differently and use some other spices as well, but pretty much the same basic ingredients.
That salt and pepper stand is great. Lol.
I've been making my own flatbread for a while and this video helped me thank you!
I'm very happy that I found this channel - not only have you helped me with picking the right cloak, you've also provided me with a brilliant idea for lunch! (And I'm always totally uninspired as of what to eat for lunch).
So thanks! Keep up the good work :)
The variety you offer on your channel is commendable. Whereas a cooking video is not what I wanted, I am altogether surprised, fascinated, and inspired. Cheers!
that looks soooo tasty, your food video's always make me hungry :o
Check out Tasting History with Max Miller. He has some good recipes for pies like this taken from historical sources. He also goes into some detail about the difference between "trencher bread" and edible breads.
I literally have venison Michigan Miners Pasties scheduled for later this month!
I've got some homemade pasties in the freezer. The perks of being from Michigan for sure
Well, color me jealous.
That is one freakin' awesome S&P holder. 👍
These taste SO good. I made a batch last Monday. Thanks so much for the recipe!
Thank you for this video.
I'm always on the look out for new recipes to try.
And those really look delicious.
Pasties for everyone! They are awesome. That was a good demonstration of the making. Had two of my kids entranced. ;)
Great compliment, thank you!
I'm surprised to see cooking involved in your channel...... I like it 😁
I have been making these for year and love them I recommend rabbit as the meat it's my personal favorite.
Would love to try with rabbit, or venison I hunted myself one day.
@@LivingAnachronism Highly recommend hunting is a unique experience.
Great recipe I think I'll need to give it a try. Your directions remind me of something out of Hannah Glasse's cookbook!
I was trying to emulate that style a bit!
I love worrying about using butter in the pastry and then adding potato. :)
Another good channel for this is Tasting History, which I found from a shoutout from Making History TV.
Both are excellent channels. Love Max's presentation style.
Love the dragon that held the salt and pepper shakers. 👍
Excuse me while I cook this immediately, with a nice glass of honey and vinegar water
When Tavern Loop comes on while making medieval food 😌
We do a bit of planning here ;)
Move over, American Pie. It's...
Anachronistic Pie.
And one time, at Medieval Camp...
This sent me😂
Yummmm! Thanks for providing this demo, as always 👍
Awesome video, definitely trying this for my next "cooking project". Gotta ask though, where did you get the medieval cutlery? The knife, wooden bowl, and tankard all look great and are probably super practical, I'd love to have my own some day
Lots of wooden bowls and plates can be found in thrift stores, in my experience. My tankard I bought at a small renaissance festival from a local potter when I was in Maryland. Look in local shops you might have in your area for pottery. The knife is from a company called Toferner.
The music choice for this is on point. Mmmmmm. Chef's kiss.
I'm so going to try that! Fantastic content! So glad Shad sent me and others here!
I love Fantasy things. I love Medieval things. I love food. This hits 2 of the three things I love. I didn't even need to watch the video to know I would enjoy it. The only thing to make it better is knowing how long it would take in a stone oven with wood. But I can't do that, just knowing is fun.
My fiance and me are going to make these tomorrow for a date, i showed her the video about a month ago and she LOVED the idea so here we are, thank you Living Anachronism!
That's awesome! Have fun!
I tryed it out today. It turned out very good. Only difference is, since I don't eat onion, I added a few slices of apple to mine. Thanks for the meal idea. :)
I think if you used pork instead of beeg along with the apple, that is a historical and very popular pie. I think I saw an episode about it on Townsends.
@@LivingAnachronism I did use pork. Beef is not easy to get here.
I’ve made beef pasties before for camping, I didn’t know that they were made that long ago. I love them, they are very good!
Everything about this video was soothing goodness. Thank you. * happy sigh *
I've eaten the Chilean version , called "Empanadas" and, off course, the Greek version called "Calzones" (which is more common to find in the US, where I live) and, really, there's just something that feels so...I don't know...'right' about eating such hand-foods.
Also, if one is a vegetarian, there are some really good meat substitutes. ♥
If one is vegetarian, there are many non-meat alternatives (i.e. not "fake meat") to fill these with. I could easily see potatoes, tomatoes, onion, a pinch of sage and a pinch of rosemary, in addition to the standard salt and pepper. Or perhaps some garam masala, chickpeas and cooked lentils, for that middle eastern flavor.
Cornish pasties are a staple food in Montana. I grew up on Joe's pasties with gravy. Also, a footnote about the inedible medieval paste crust, while the primary cooking was done in an inedible crust, often the cooked contents were then placed into a delicate, flaky crust that's not only edible, but very yummy and filling. I learned that from mrs. Crocombe at audley end house.
PO-TA-TOES. Boil 'em, cut 'em, stick 'em in a pastie.
Oh man, gonna have to try to make these for sure!! Wondering what else you can add or use as filling for these, too, like different meats or adding cheeses. Thanks for the informative vid, these look delicious!
Depends what kind of cheese you wanna use. Some when chill after melting are not tasty at all.
Thanks for the video! Definitely a delicious meal! (Especially if you got a bit more anachronistic.)
Made these based off your video. They came out so good and will definitely become a regular dish for those weeks where we are looking for something a little “medieval”. Only addition we will add in the future is some garlic powder. Great video!
I love this, just like I did the medieval food series Modern History TV did a few uears ago.
Also, love the aesthetic of the LotR font that's used in all your videos. Gets me into a fantasy mood every time I see it. Just like the music accompanying each video, perfect choice.
Yummie. Something I will have to try.
Good job sir. Stick-to-your-ribs food video in an early Fall Saturday. Great choice.
Look forward to see you going in a little deeper. Visiting a classic Smith to see about having some iron cookware created for home and travel
When the camera panned over the ingredients, before you labeled them, I mistook the peeled potatoes for onions! 😄 I said to myself, 'Whoa, that's a lot of onions!"
Also, I wanted to say: I am highly impressed by the quality of your videos, sir! Your work always looks good, never half-baked, always official and nice. You put so much effort into filming, with different angles and moving shots. U could skip those things and still have a quality video, but you, sir, have made it art!
That looks amazing!
A tool tip - ditch the tiny modern rolling pin, it's making you work harder.
Instead, pick up a fat wood dowel at the building supply store, cut an 18" - 24" length (that's 45-60cm), sand it a bit and break the edges. You now have a nice large rolling pin.
I made these for my kids when they left home (along with giving them Mom's pizza dough recipe).
Besides, it's probably a lot closer to what was used in Þe Olde Tymes.
Ah nothing like a good pastie with a nice hearty mug of ale to wash it down, cheers evryone.
I must know where you obtained your salt and pepper holder, I need it!
It was a gift from a friend. Link in the description.
A plain bread container is still edible. They could very well have added in other things for more expensive versions (especially herbs) as well, or various oils, vinegars, sauces, and the like, to either the crust or filling as well, especially in southern Europe (eg Italy) where some of those were more common/cheaper. Note that for Modern History, his material tends towards English circumstances.
Potatoes are from the Americas, and the earliest indication that we have of Europeans eating them (aside from those in or on the trip back from the Americas) is in the 1570s. Turnips or rutabagas would have been likely medieval substitutes.
Beef was actually one of the most common meats (at least in England), especially among the lower classes, both according to period documentation and to analysis of period pottery finds. Mutton and pork would be some of the other primary meats, alongside various fish.
Love your attitude! How much fun to have such a hobby. I use the Elder Scrolls Cookbook for their pasty recipe!
not gonna say how close these are to Empanadas. Or that the earliest recipe for Pasties was found in Devon. LOL. Just going to say it's a fantastic lunch! Especially when there is a bit of dessert in one end and lunch in the other. Just...saying
Those look good!
I want to say thanks so much for this cooking tutorial. It was very helpful and it looks really delicious!
This is a cool and easy recipe. I may try it... though ill probably cube my meat and potatoes just a little smaller
From my personal cooking experience I have mixed feelings. It tastes great, the idea is awesome, also, this is easy to cook, the video is beautiful and so meditative, and you are so adorably clumsy at this. I d wish i could tripple this thumb up for every of the aspects I've mentioned! :)))))
Don't forget to make desert ones. Apple, sugar and spices. With Icecream if you are reenacting as a Centurian.
Yayy medieval hot pocket lol
Slight tip for anyone looking to make pasties. (I've regularly made them, although admittedly I always use ground meat, typically half beef, half pork. I'm mostly coming from typical ones found in Michigan). You really want your potatoes/rutabaga pretty small. Think 0.5 inch/1cm cubes. That way, by the time the outside pastry is golden brown, the potatoes will actually be cooked.
Also, be wary of using particularly greasy meat. When I do beef, I look for lean beef or the pasty has a tendency to leak horribly in the oven, so just be aware. But yeah - so far I've always used ground meat opposed to chunks so I don't know how that would differ. But beyond that, have fun with whatever you want in there. One of my favorites is chicken, potato, rutabaga, broccoli, and cheddar.
The story I always heard was that the crimped edge was traditionally made particularly sturdy so that miners in the UP of Michigan could hold onto that with their dirty hands when eating. But that's obviously from the 1800s, so not quite medieval times! I know I use a much thinner crust than would have likely been standard if I actually expected the pasty to be moved around regularly.
I think the only addition I would have to your process is to put some of the egg wash on the edge of the dough before folding and crimping. Kind of like an egg 'glue'.
Yes, I remembered this as I was doing the wash but by then it was too late!
That looks like a Quality cornish pasty to me. 👍
I love making pasties! Usually use leftover stew, so the filling is fully precooked, and when at events or camping, can either bake in a dutch oven or flipped over iron caldron, or deep fry them. Theyre a huge hit, and a great way to deal with leftovers. An easy modern cheat you can use, is to use store bought pie dough.
Hi Kramer, From what I understand, and I am not sure I can recall the source but the pie crust was was a hard crust recipe designed to be more durable container than party of the tasty bits. This was so they would stand up to being used as travel rations and not break in your pack.
I heard a similar thing from Modern History TV. Coal miners also apparently through the crimp away. I like historical accuracy, but in this case, I and, I think others, would prefer something tasty to start with, and I'll include the hardened version in a travel video someday :)
First comment lets gooo. Also I'm probably going to make a few of these for my next camping trip.
Got a notification that the video dropped! Gonna watch after I finish my daily hike.
Professional advice: Pull back your sleeves at least to the ellbows when you are working with flour xD
Looks very tasty and is similar to the bacon crossaints we make sometimes at home (with cheese). I'm not a big fan of onions, so I might add pears instead for some fruity sweetness.
I once took part in a medieval cooking lesson by a museum with authentic recipes. I still have them but they are in german, and haven't gotten to translate them. Dishes are mostly from nobility or weddings, since it's hard to find recipes for "common" food, since they rarely wrote it down.
Not sure if this has popped up as a suggestion. But doing a cross section shot of the finished product on a food video is always a good thing. :p
Stumbled upon your channel a few days ago and I'm enjoying catching up on your content!
Will remember for next time, thank you!
I used to live in Ironwood Michigan. Look on line foe Joe's Pasty Shop. The best flavor around. Where did you get your striker knife? I would love to purchase one.
any time i hear "Pasties" all i can think of is the movie Escanaba in da Moonlight.
You're making me hungry!!
Think I'd try using turnip instead of potato
Instead of potatoes rutabaga, turnips and parsnips are more historic. They also add a slight different flavor and are just a little lower in cards. You should try them sometime. They're also really great in stews too.
I need to know where you got that salt & pepper shaker holder!
It was a gift from a friend. I asked him, and put the link in the description.
i will try this asap, now im wondering if i could make a stovie pie.
do you know what stovies are Living Anachronism?
Interesting, I always forget the history of pastry
medieval taco looks good.
Just made these with deer meat , apples and nutmeg, (because that sounded like something a ranger would eat 😂). Anyways, not pretty to look at, but definitely tasty! I appreciate this video, thank you!
That sounds great!
Say for taking these out on a camping or larp trip- how long do they last, unrefrigerated? Obviously if you're at home you can store them in the fridge and just take one out for lunch, but- if one was to make a batch before a weekend outing? Would they be safe to eat the second day?
That salt and pepper shaker holder is fantastic and I MUST HAVE ONE! Where can I get it?
There is a link (affiliate) on the description!
@@LivingAnachronism !!! Duuuuude you got an affliate link with it!? Congrats dude! I'm so excited for you!
If you want a sweet and savory version; use mixed fruit and a strong cheese.
I’d suggest apples and berries with Red Leicester or a strong white cheddar. Cherries and blackberries are good ingredients, but they do tend to cause some stains lol.
I'd imagine most recipies in the medieval times were just what the chefs thought would be tasty. They probably weren't quite as standardized as we are today.
Depends on the welth level, chefs employed by royalty had to basically gamble on what is going to taste good and what the King wants me to prepare to show off how much expensive shit he has
If I may, Kramer, where did you find your salt-and-pepper holder? It's epic!
It was a gift, I think purchased on Amazon, who's links I know longer share. You might be able to find something similar on medieval collectibles, if I find it from a new source, I will update a new link
@@LivingAnachronism Thank you, Kramer. I appreciate your withdrawal from Amazon. Due to your video "Defending Tolkien", I avoid purchasing items from Amazon, as well.
I think that this style of making a recepy - by proportions not quantities, is super dope and i use it while cooking all the time. It happened many times that I followed recepy and results were…. poor. Ingedients vary from place to place, and although flour is flour, there is difference if it comes from Italy or Poland.
Cooking is art, and you need to figure out what works for you and what does not.
I was wondering how to make wolf hide for my warrior attire, any thoughts on how I could do it?
Depends what you want to do. Are you actually going to turn a hide into leather and then make it into a breastplate, or do you want to attach the hide to the outside of your armor kind of like a cape?
Like your content as always. But in this case I think potatoes might be an anachronism at least in the earlier and mid middle ages since they were imported later from South America. Try turnips or parsnip.
Potatoes are really more of a "17th century and later" thing in europe. So not medieval at all.
More Irish n Cornish, but we had them in Oz when I was a kid 50 years ago. Only the fillings change. Apple, sugar, nutmeg, cinnimon ones for desert with icecream.
That's why he's Living Anachronism!
@@seanwright8384 Haha, good point.
I didn't say in the video, because it ended up ruining the flow of the footage, but you are correct, this is not a medievally correct recipe. I provide some alternative, more historical ingredients in the description :)