Venison Mushroom Hand Pies (Print Version)
# Ingredients:
→ Filling
01 -
8 tablespoons grated Irish cheddar (3.5 oz)
02 -
1/2 cup rich stout beer
03 -
1 tablespoon lard or any cooking oil
04 -
1/2 pound ground antelope, venison, or similar
05 -
2 tablespoons all-purpose flour
06 -
1 teaspoon finely minced garlic
07 -
2 tablespoons salted butter
08 -
1 ounce dried mushrooms, rehydrated (about 1 cup)
09 -
1/2 cup wild game or beef broth
10 -
1/4 teaspoon pepper, freshly ground
11 -
3/4 teaspoon salt
12 -
1 tablespoon fresh thyme, chopped fine
13 -
1/2 cup shallots, small dice
14 -
2 tablespoons half and half cream
→ Crust
15 -
1 cup ice water (may need an extra tablespoon)
16 -
3/4 teaspoon sugar granules
17 -
1/4 teaspoon table salt
18 -
2 cups plain flour
19 -
1 cup grated Irish cheddar (roughly 3.5 oz)
20 -
1/2 cup cold cubes of butter, 1/2-inch size
→ Egg Wash
21 -
1 tablespoon chilled water
22 -
1 medium-sized egg
# Instructions:
01 -
Combine the sugar, flour, and salt in a bowl. Work butter chunks in with your hands until it resembles flattened pieces. Sprinkle cheese evenly and cut it in with a pastry cutter until it forms little bits. Slowly pour in icy water, just enough for it to stick together without being tacky. Shape into discs, wrap up, and refrigerate for an hour.
02 -
Soak the mushrooms in boiling water (1 and 1/2 cups) until softened, roughly 15-20 minutes. Drain them, then chop into small pieces.
03 -
Using a cast iron skillet on medium-high heat, melt the lard. Toss mushrooms, shallots, garlic, and thyme into the pan and cook until you smell their aroma. Brown the venison with some salt and pepper, then transfer everything to a bowl.
04 -
In the same skillet, whisk butter and flour together to form a roux. Gradually add stout beer, cream, and broth, letting it thicken up. Stir this sauce into the meat mixture and give it some time to cool down.
05 -
Split your dough into 16 balls and roll each into a 6-inch round. Spoon the meat mix and grated cheese into the center, fold over the dough, and pinch to seal up the edges. Cut small slits on top and brush with the egg wash.
06 -
Preheat your oven to 425°F. Bake the pies on a sheet for anywhere between 18 to 22 minutes, or until beautifully golden and the filling is sizzling.
# Notes:
01 -
These savory hand-held treats mix gamey venison, earthy mushrooms, and rich Irish cheese in a buttery shell flavored with stout. You can freeze them partially baked for up to three months—bake for about 8-10 minutes first, freeze, then reheat and finish cooking before eating.
02 -
Want to use fresh mushrooms? Swap in 3/4 cup chopped fresh ones. Prefer a stronger beer kick? Skip the broth and just pour in more stout.