Pies and pasties of all sorts work pretty well; if you want to go vegetarian, you could use mushrooms instead of meat.
For an interesting beverage, try making kvass or maybe just chilled water flavored with rose petals.
Here are some articles:
Food and Drink of Eastern Europe
Non-Alcoholic Beverages of the Middle Ages
Cariadoc’s and Elizabeth’s Recipes: Introduction
And there are some good editions of very old cookbooks with modern annotation. One I remember is called Take a Thousand Eggs or More.
Fabulous Feasts is also a good book.
I see you’re in the Kingdom of Lochac, aka Australia. Met some great Aussies at Pennsic; lost a greatsword tourney to one Sir Brucey.
ETA: I remember some kind of 15th century candied rutabaga recipe that went over well. But avoid something called wine soup; tastes great while still hot, but upon cooling converts to something that tastes like it’s from another planet.
Any good hearty stew is popular. In general, I’d say a simple dish done well is preferable to a fancy dish that’s not quite right.