Venison Pasties
Nutritional Info
- Servings Per Recipe: 11
- 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
View full nutritional breakdown of Venison Pasties calories by ingredient
Introduction
Cornish Pasties are traditional meat pies you find mostly in the UK. Using game meats really works well, but so does lamb, beef, pork, really anything! Stew in a delicious pocket! Cornish Pasties are traditional meat pies you find mostly in the UK. Using game meats really works well, but so does lamb, beef, pork, really anything! Stew in a delicious pocket!Number of Servings: 11
Ingredients
-
Pastry:
4 C flour (+1 if too sticky for rolling)
2 C margarine
1 C Water
Sage/rosemary/spices to taste
Stew:
12 oz venison
1 onion
3 sweet potatoes
grapeseed oil (as needed)
Tips
Stew is always better the day after, once the flavours have properly intermingled. Store the stew in the fridge until ready to make the pasties.
Don't forget salt & pepper!
Directions
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.