VENISON HAND PIES

Venison Hand Pies image

Venison hand pies.

Provided by THOMAS ELLEFSON

Time 1h35m

Yield 5

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
½ teaspoon salt
¾ cup shortening
½ cup ice-cold water, or more as needed
2 large eggs
¼ cup milk
¾ pound venison, cut into cubes
2 medium russet potatoes, peeled and cubed
1 large carrot, thinly sliced
1 (4 ounce) can mushrooms, drained and chopped
¼ cup chopped onion
½ teaspoon dried rosemary leaves, crushed
½ teaspoon garlic powder
½ teaspoon salt
ground black pepper to taste
1 tablespoon butter, cut into 5 pieces

Steps:

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.
Preheat the oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet.
Mix eggs and milk together in a small bowl.
Mix venison, potatoes, carrots, mushrooms, onion, rosemary, garlic powder, salt, and pepper together in a large bowl.
Remove pastry from the refrigerator. Roll discs, one at a time, on a lightly floured surface into 6-inch circles.
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.
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).

Nutrition Facts : Calories 674 calories, Carbohydrate 57.9 g, Cholesterol 139.3 mg, Fat 37.6 g, Fiber 3.6 g, Protein 26.3 g, SaturatedFat 10.7 g, Sodium 586.2 mg