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Venison pasties

Savory Venison Pasties

Golden-crusted pasties with potato and ground venison filling

Course Main Course
Cuisine Wild game
Keyword Venison pasties
Servings 7
Author The Hunting Mom

Ingredients

  • 2 1/2 cups white flour
  • 1/2 cup whole wheat flour
  • 1 tsp salt
  • 1/2 cup butter, cut into small pieces
  • 1/2 cup pure vegetable shortening, cut into small pieces (I use Earth Balance vegetable shortening buttery sticks)
  • 1 tsp vinegar
  • 3/4 cup ice water
  • 2 tbsp olive oil
  • 1/2 sweet onion, diced
  • 3/4 lb. ground venison
  • 1 tsp garlic salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground sage
  • 1/2 tsp ground rosemary
  • 2 cups cubed yellow potatoes (about 2 potatoes)
  • 1 tbsp Worcestershire
  • 1/2 cup fresh or frozen peas
  • 1 tbsp flour (optional)
  • 1/4 cup beef broth (optional)

Instructions

Dough

  1. Combine flours and salt in large mixing bowl. In a large measuring cup, prepare ice water and mix in vinegar.

  2. Add butter and shortening pieces. Using a dough cutter or pastry blender, combine until mixture is crumbly.

    pasty dough

  3. Mix in water a little at a time, kneading it in with your hands, being careful to not overwork the dough. Finished product should be pliable, but not sticky. Incorporate a small amount of water or flour if needed. Wrap tightly in plastic and refrigerate until ready to use.

Filling

  1. Heat the olive oil in large pan. Add onion and saute for two minutes.

  2. Add ground venison to the pan. Cook over medium heat for five minutes (meat will be slightly pink). Mix in spices.

  3. Stir in cubed potatoes, Worcestershire, and peas. Cover and cook over medium-low heat, stirring occasionally, until potatoes are just slightly tender (approx. 8-10 minutes). If you like a moister pasty, sprinkle mixture with 1 tbsp flour. Mix in, then add 1/4 cup beef broth, cooking for 2 more minutes. Remove from heat and cool completely.

    pasty filling - The Hunting Mom

Assembly

  1. Divide dough into seven equal balls.

  2. Flour your rolling surface and rolling pin. Flatten each ball of dough into a circle, 6.5" in diameter, adding more flour to surface and rolling pin as needed.

  3. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.

  4. Take one piece of flattened dough at a time and add heaping 1/3 cup of the cooled filling mixture to half of the circle. Fold the other half over the filling and pinch the edges together to seal.

  5. Bake on middle rack in preheated oven for 20 minutes, or until edges are lightly browned. Cool slightly and serve with rice and brown gravy.