Ingredients
Scale
Creating these savory pies requires a careful selection of ingredients to achieve the perfect balance of flavors. Here’s what you’ll need:
For the Filling:
- 1 pound of venison, diced
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 3 cloves of garlic, minced
- 1 cup of beef or venison stock
- 2 tablespoons of Worcestershire sauce
- 1 tablespoon of tomato paste
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper, to taste
- 2 tablespoons of all-purpose flour
For the Pastry:
- 2 cups of all-purpose flour
- 1 cup of unsalted butter, chilled and diced
- 1 teaspoon of salt
- 1 egg, beaten
- 2–4 tablespoons of cold water
Extras:
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped (for garnish)
Instructions
Creating these mini pies is a labor of love, but the result is well worth the effort. Follow these detailed steps to prepare your own Hearty Baked Venison Pies:
Preparing the Filling
- Sear the Venison:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the diced venison and sear until browned on all sides. Remove from the skillet and set aside.
- Cook the Vegetables:
- In the same skillet, add the chopped onion and diced carrots. Sauté until the onion becomes translucent.
- Stir in the minced garlic and cook for an additional minute.
- Make the Gravy:
- Sprinkle the flour over the vegetables and stir to coat evenly.
- Gradually add the beef or venison stock, stirring continuously to avoid lumps.
- Add the Worcestershire sauce, tomato paste, dried thyme, and dried rosemary. Stir well.
- Combine and Simmer:
- Return the seared venison to the skillet.
- Season with salt and pepper to taste.
- Reduce the heat to low, cover, and simmer for about 30 minutes, or until the venison is tender and the gravy has thickened.
Preparing the Pastry
- Make the Dough:
- In a large bowl, combine the flour and salt.
- Add the diced butter and rub it into the flour until the mixture resembles coarse crumbs.
- Stir in the beaten egg and add the cold water, one tablespoon at a time, until the dough comes together.
- Chill the Dough:
- Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Assembling the Pies
- Roll Out the Pastry:
- Preheat your oven to 375°F (190°C).
- On a floured surface, roll out one dough disc to about 1/8-inch thickness.
- Cut circles large enough to line the cups of your muffin tin, leaving a slight overhang.
- Fill the Pies:
- Spoon the venison filling into each pastry-lined cup, filling them generously.
- Seal the Pies:
- Roll out the second disc of dough and cut circles for the tops of the pies.
- Place a dough circle over each pie, pressing the edges to seal. Use a fork to crimp the edges.
- Bake:
- Brush the tops of the pies with the beaten egg for a glossy finish.
- Cut a small slit in the top of each pie for steam to escape.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown.
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Carbohydrates: 30g
- Protein: 25g