Venison and Wild Mushroom Hand Pies with Stout Beer (Print version)

Flaky cheddar hand pies filled with venison, wild mushrooms, and a thick stout beer gravy.

# Ingredients:

For the cheddar pastry

01 - 2 1/2 cups (315 g) all-purpose flour, plus more for rolling
02 - 1/2 teaspoon fine salt
03 - 1 cup (225 g) cold unsalted butter, cut into small cubes
04 - 1 cup (115 g) finely grated sharp white cheddar
05 - 1/2 cup (120 ml) ice water, plus 1-2 tablespoons as needed

For the venison mushroom filling

06 - 1 oz (28 g) dried wild mushrooms
07 - 1 cup (240 ml) boiling water
08 - 1 tablespoon neutral oil or lard
09 - 1 lb (450 g) ground venison
10 - 2 medium shallots, finely chopped
11 - 2 garlic cloves, minced
12 - 1 tablespoon fresh thyme leaves
13 - 1 teaspoon kosher salt
14 - 1/2 teaspoon black pepper
15 - 2 tablespoons (28 g) unsalted butter
16 - 2 tablespoons all-purpose flour
17 - 1/2 cup (120 ml) stout beer
18 - 1/2 cup (120 ml) beef or game stock
19 - 1 teaspoon Worcestershire sauce

For assembly

20 - 1 large egg
21 - 1 tablespoon water

# Instructions:

01 - Stir flour and salt together. Cut in the cold butter until the pieces are pea-sized, then mix in cheddar. Add 1/2 cup ice water and stir just until the dough clumps, adding 1-2 tablespoons more only if needed. Divide into 2 discs, wrap, and chill for at least 1 hour.
02 - Place dried mushrooms in a heatproof bowl and cover with boiling water. Let stand for 20 minutes, then lift out the mushrooms and chop finely. Strain and save a little soaking liquid if it tastes clean.
03 - Heat oil or lard in a large skillet over medium-high heat. Add venison, shallots, garlic, thyme, salt, and pepper. Cook for 5-7 minutes, breaking up the meat, until the venison is browned and the shallots have softened.
04 - Stir in the chopped mushrooms, then move the mixture to a bowl. Melt butter in the same skillet, stir in flour, and cook for 1 minute. Whisk in stout, stock, and Worcestershire sauce, then simmer for 3-5 minutes until thick.
05 - Return the venison mixture to the skillet and stir until coated in gravy. Spread the filling on a plate or shallow pan and cool until no longer warm, about 20 minutes.
06 - Heat the oven to 425°F. Roll dough on a floured surface and cut twelve 6-inch rounds. Spoon about 2 heaping tablespoons filling onto each round, fold over, press out air, crimp the edges with a fork, and cut small vents in the tops.
07 - Whisk egg with 1 tablespoon water and brush over the pies. Bake on a parchment-lined sheet pan for 18-22 minutes, until deeply golden and crisp. Rest for 5 minutes before serving.

# Good to know:

01 - Makes 12 hand pies.
02 - Chill the filling before assembly for the flakiest crust.
03 - Freeze unbaked pies for up to 3 months.

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