Venison Mushroom Stout Hand Pies (Print Version)
# Ingredients:
→ Filling
01 -
1/2 pound ground venison (or elk, moose, antelope)
02 -
1 tablespoon lard or other cooking fat
03 -
1 ounce dried wild mushrooms (about 1 cup)
04 -
1/2 cup finely chopped shallots
05 -
1 tablespoon fresh thyme, finely chopped
06 -
1 teaspoon minced garlic
07 -
2 tablespoons salted butter
08 -
2 tablespoons all-purpose flour
09 -
1/2 cup stout beer
10 -
1/2 cup stock (wild game or beef)
11 -
2 tablespoons half and half
12 -
1 cup Irish cheddar, grated (about 3.5 oz)
13 -
3/4 teaspoon salt
14 -
1/4 teaspoon black pepper
→ Crust
15 -
2 cups all-purpose flour
16 -
3/4 teaspoon sugar
17 -
1/4 teaspoon salt
18 -
1/2 cup cold salted butter, cut into 1/2-inch pieces
19 -
1 cup Irish cheddar, grated (about 3.5 oz)
20 -
1/2 cup + 1 tablespoon ice water
→ Egg Wash
21 -
1 medium egg
22 -
1 tablespoon cold water
# Instructions:
01 -
Mix flour, sugar, and salt in a medium bowl. Work in cold butter pieces with your fingers until flattened, then blend in shredded cheese with a pastry blender until pea-sized. Gradually add ice water until dough comes together but isn't sticky. Form into 2 discs, wrap, and chill for 1 hour.
02 -
Rehydrate dried mushrooms in 1 1/2 cups boiling water for 15-20 minutes. Drain and finely chop.
03 -
Heat lard in a cast iron skillet over medium-high heat. Cook mushrooms, shallots, garlic, and thyme until fragrant. Add venison, salt, and pepper, cooking until browned. Remove mixture and set aside.
04 -
In the same pan, make a roux with butter and flour. Add stout beer, stock, and half and half, cooking until thickened. Combine with meat mixture and let cool slightly.
05 -
Divide dough into 16 balls. Roll each into 6-inch circles. Fill with cheese and meat mixture, fold, and crimp edges. Cut vents, brush with egg wash.
06 -
Bake at 425°F for 18-22 minutes until golden brown and bubbly.
# Notes:
01 -
These savory hand pies combine rich venison, wild mushrooms, and Irish cheddar in a flaky crust enriched with stout beer. They can be frozen for up to 3 months - partially bake for 8-10 minutes, freeze, then finish baking when ready to serve.
02 -
Fresh mushrooms can be substituted for dried - use 3/4 cup chopped fresh mushrooms. For a stronger beer flavor, replace the stock with additional stout.