Venison Pasties
Pasties are hearty hand pies with Cornish roots. You fill a flaky, homemade crust with meat and root vegetables, fold it into a half moon and bake it. This version uses ground venison simmered with onion, carrot, rutabaga and Yukon potatoes in red wine and beef stock, then seasons it with Tagged Out. The filling cooks down thick enough to hold its shape but stays moist inside the crust. They take a little planning because the dough chills for a few hours, but you end up with six filling, portable meals that are worth the wait.
Venison Pasties
PS Seasoning
6
3 hours
50 minutes
American
Dinner
Hand-held venison pasties with a red wine, root vegetable and potato filling, seasoned with Tagged Out and baked in a flaky homemade crust.
Ingredients
- 2 Lb – Ground Venison
- 1/3 Cup – Diced Onion
- 1/3 Cup – Diced Onion
- 1/3 Cup – Diced Rutabaga
- 1 Lb – Diced Yukon Potatoes
- 1/3 Cup – Flour
- 2 Cup – Red Wine
- 1 Cup – Beef Broth/Stock
- 3 Tbsp – Tagged Out Backstrap Blend
Pasty Dough
- 3 Cup – Flour
- 1 Cup – Shortening
- 1 tsp – Salt
- ¾ tsp – Baking Powder
- ¾ Cup – Cold water
- 1 egg – Beaten, for egg wash
Directions
Make the Pasty Dough
Combine the flour, salt, baking powder in a bowl and stir together.
Cut in the shortening until the mixture looks like coarse crumbles. Add water and mix until the dough forms.
Wrap dough in plastic and place in the fridge to chill for at least 3 hours.
Make the Filling
In a 6 qt pan, cook the venison over medium high heat until fully cooked.
Add the vegetables and cook 4-6 minutes until they just start to soften.
Add flour and stir, cook 3 minutes.
Deglaze with red wine and bring to a simmer.
Add beef stock and lower heat to medium low. Simmer for 30-40 minutes.
Season with Tagged Out to taste.
The mixture should thicken. This will not have a lot of liquid like a soup, but there should be some moisture to help the pasty from being dry.
Assemble and Bake
Once the mixture is made and the dough chilled, preheat your oven to 375 degrees.
Cut the dough into 6 equal portions.
On a lightly floured surface, roll out the dough portions to 8-9” rounds.
Fill each round with 1 cup of filling and fold the dough over, in ½ to make a half moon.
Crimp the edges with a fork.
Repeat with the remaining dough and filling.
Place the pasties on a parchment lined tray.
Lightly brush each pasty with egg wash and season the top with more Tagged Out for flavor and color.
Place the pasties in the oven for 40-50 minutes until the dough is light brown and the pasties are heated through.
Remove from the oven and rest 10 minutes before serving. Enjoy!
