Venison Hand Pies
Description
These easy hand pies are full of a savory venison, potato, and mushroom filling and are perfect for a hearty dinner.
Ingredients
•
2 cups all-purpose flour
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1/2 teaspoon salt
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3/4 cup shortening
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1/2 cup ice-cold water, or more as needed
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2 large eggs
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1/4 cup milk
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3/4 pound venison, cut into cubes
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2 medium russet potatoes, peeled and cubed
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1 large carrot, thinly sliced
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1 (4 ounce) can mushrooms, drained and chopped
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1/4 cup chopped onion
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1/2 teaspoon dried rosemary leaves, crushed
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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ground black pepper to taste
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1 tablespoon butter, cut into 5 pieces
Directions
1
Whisk together flour and salt for pastry in a medium bowl. Cut in shortening with a pastry blender until coarse. Stir in water with a fork until dough can be pressed into a ball. Divide into 5 equal pieces. Place each piece on plastic wrap, flatten into a disc with your hand, and wrap tightly. Place in the refrigerator for 30 minutes.
2
Preheat the oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet.
3
Mix eggs and milk together in a small bowl.
4
Mix venison, potatoes, carrots, mushrooms, onion, rosemary, garlic powder, salt, and pepper together in a large bowl.
5
Remove pastry from the refrigerator. Roll discs, one at a time, on a lightly floured surface into 6-inch circles.
6
Fill the centers of each circle with meat and vegetable mixture and place a dot of butter on top of each. Fold the dough to make a crescent shaped-hand pie and crimp shut with a fork. Cut a small slit in the top of each pie and transfer to the prepared baking sheet. Brush with egg wash.
7
Bake in the preheated oven until golden brown, 30 to 35 minutes. An instant-read thermometer inserted into the middle should read 135 degrees F (57 degrees C).