Venison Pasties
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
Pastry:4 C flour (+1 if too sticky for rolling)2 C margarine1 C WaterSage/rosemary/spices to tasteStew:12 oz venison1 onion3 sweet potatoesgrapeseed oil (as needed)
Make the stew (add whatever else you want to it). I sear the meat, set aside, then sear the veggies before tossing it all in to simmer and then cool overnight.
Cut the fat into the spiced flour and then add water. Knead and set aside in fridge.
Sprinkle counter with flour, roll out pastry dough. Use either a bowl to make cut outs for pockets or a mini-meat-pie maker to cut rounds, fold and vent pockets.
Bake at 425 for 25(ish) minutes. When pastry is baked, they're done. Don't leave the kitchen: you'll be able to smell when they're ready!
Serving Size: makes approximately 11 or 12 small pockets
Number of Servings: 11
Recipe submitted by SparkPeople user SQUIRRELLYONE.
Cut the fat into the spiced flour and then add water. Knead and set aside in fridge.
Sprinkle counter with flour, roll out pastry dough. Use either a bowl to make cut outs for pockets or a mini-meat-pie maker to cut rounds, fold and vent pockets.
Bake at 425 for 25(ish) minutes. When pastry is baked, they're done. Don't leave the kitchen: you'll be able to smell when they're ready!
Serving Size: makes approximately 11 or 12 small pockets
Number of Servings: 11
Recipe submitted by SparkPeople user SQUIRRELLYONE.
Nutritional Info Amount Per Serving
- Calories: 531.6
- Total Fat: 35.2 g
- Cholesterol: 24.4 mg
- Sodium: 285.8 mg
- Total Carbs: 40.9 g
- Dietary Fiber: 6.4 g
- Protein: 16.8 g
Member Reviews