Venison Hand Pies

Name: Venison Hand Pies
Prep time: 35 min
Cook time: 30 min
Total time: 95 min
Ingredients: 2 cups all-purpose flour; 0.5 teaspoon salt; 0.75 cup shortening; 0.5 cup ice-cold water, or more as needed; 2 large eggs; 0.25 cup milk; 0.75 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; 0.25 cup chopped onion; 0.5 teaspoon dried rosemary leaves, crushed; 0.5 teaspoon garlic powder; 0.5 teaspoon salt; ground black pepper to taste; 1 tablespoon butter, cut into 5 pieces

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Venison hand pies.

Recipe by THOMAS ELLEFSON

Updated on September 14, 2022

Prep Time:

35 mins

Cook Time:

30 mins

Additional Time:

30 mins

Total Time:

1 hrs 35 mins

Servings:

5

Yield:

5 hand pies

Jump to Nutrition Facts

Ingredients

Pastry:

2 cups all-purpose flour
½ teaspoon salt
¾ cup shortening
½ cup ice-cold water, or more as needed

Filling:

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

Directions

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 (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.