Venison Hand Pies


Venison hand pies.

Prep Time:
35 mins
Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hrs 35 mins
5 hand pies



  • 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


  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).

Nutrition Facts (per serving)

674 Calories
38g Fat
58g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 674
% Daily Value *
Total Fat 38g 48%
Saturated Fat 11g 54%
Cholesterol 139mg 46%
Sodium 586mg 25%
Total Carbohydrate 58g 21%
Dietary Fiber 4g 13%
Protein 26g
Potassium 763mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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