Venison and Wild Mushroom Hand Pies with Stout Beer

Crust:

1. Combine flour, sugar, and salt in a medium bowl.
2. Add in butter. Squish pieces of butter between your fingers to flatten them.
3. Once all butter pieces are flattened, add in shredded cheese and use a pastry blender to blend the butter and cheese into the flour mixture. Blend until all butter and cheese pieces are pea-size or smaller.
4. Drizzle ice water over flour mixture and incorporate water into crust using your hands. Start with ½ cup water and add more as needed. The amount of water needed will depend on the type of flour used, humidity, etc.
5. Add water until you can form the dough into a ball. Dough should stick together and be pliable but not sticky.
6. Form dough into 2 discs. Wrap in plastic wrap and refrigerate for 1 hour.

Filling:

1. While dough is chilling, prepare filling.
2. Place dried mushrooms in a glass or ceramic bowl. Add boiling water. Let sit for 15-20 minutes while you prepare the other ingredients. Once mushrooms are done rehydrating, drain and finely chop the mushrooms.
3. Heat cast iron skillet over medium-high heat. Add lard and swirl to coat the pan.
4. Add chopped mushrooms, shallots, garlic, and thyme to pan. Reduce heat to medium. Cook for 2-3 minutes, stirring frequently, until slightly softened and fragrant.
5. Add in ground venison. Sprinkle salt and pepper over the meat. Break the meat up into small pieces and mix into the mushroom/shallot mixture. Cook for 3-5 minutes or until meat is browned. Remove mixture to a bowl and set aside.
6. Add butter to the pan. Once butter is melted, add flour. Stir to combine and cook for 1-2 minutes, or until bubbly and browned.
7. Add in stout beer, stock, and half and half. Stir to combine and cook for 3-5 minutes or until thickened.
8. Add meat and mushroom mixture back to the pan and stir to combine. Remove filling to a bowl and let cool slightly before assembling hand pies.

Assembly:

1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
2. On a lightly floured surface, divide each dough disc into 8 equal parts. Roll each piece of dough into a ball. You should have 16 balls total.
3. Roll each ball into a 6" rough circle. Place 1 tablespoon of shredded cheese on half of the dough circle. Add 2 ½ tablespoons of filling on top of the cheese. Wet the edges of the circle slightly and fold dough over filling to make a half circle.
4. Seal the edges of each pie by folding the bottom edge over the top edge and crimping with your fingers. Alternatively, you can seal the edges with a fork.
5. Place pies on parchment paper-lined sheet pans. Cut 3 lines in the top of each pie to vent.
6. Note: You can roll out each ball into a circle before filling or work in batches of a few at a time.
7. Whisk together egg and 1 tablespoon cold water. Using a pastry brush, brush the top of each pie with the egg wash.
8. Bake for 18-22 minutes or until crust is lightly browned and filling is bubbly.

Freezing Instructions:

1. Follow all steps above through hand pie assembly.
2. Place hand pies on parchment paper-lined sheet pan and cut slits in the tops to vent but don't brush with egg wash.
3. Bake at 425°F for 8-10 minutes or until crust is set but not browned.
4. Let pies cool slightly then place entire sheet pan in the freezer. Freeze until solid.
5. Place frozen hand pies in zippered bags or vacuum seal bags. Freeze for up to 3 months.
6. Thaw pies on a parchment paper-lined sheet pan overnight in the fridge. Brush with egg wash and bake at 425°F for 20-22 minutes.