Venison Pasties
User Reviews
4.8
54 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Resting Time
3 hrs
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Total Time
4 hrs 35 mins
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Servings
10 servings
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Calories
471 kcal
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Course
Main Course, Appetizer, Snacks, Lunch
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Cuisine
British
Venison Pasties
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While I am calling these venison pasties because that's what I like to fill them with, pretty much anything goes in terms of the filling, as I describe above. That said, what follows is pretty close to the official recipe for a Cornish pasty. No matter what the filling, keep the dough the same.
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Ingredients
DOUGH
- 500 grams bread flour, about 17 ounces
- 2 teaspoons salt
- 120 grams duck fat, lard or rendered beef fat, about 4 ounces
- 120 grams Butter, about 4 ounces
- 175 milliliters cold water, about 6 fluid ounces
FILLING
- 1 pound venison, diced
- 1/2 pound Yukon Gold potatoes, peeled and diced
- 1/2 pound rutabagas, peeled and diced
- 1 large yellow onion, chopped
- salt and black pepper to taste
GLAZE
- 2 eggs, lightly beaten
- 2 tablespoons milk or water
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Instructions
DOUGH
- Mix the flour and salt together. Add the two fats, and work them into the flour with your fingers until everything looks like a coarse meal. Pour in the cold water and knead for several minutes, until you get a smooth dough.
- Squeeze off 10 equally sized balls of dough. Set them in a plastic bag and put that in the fridge for 3 hours.
FILLING
- Mix all the ingredients together in a bowl. That's it. In this case, you put raw ingredients into the pasty and they cook as the dough cooks. I either do this, or add a premade filling as I mention in the headnotes above. Whatever you use, use the recipe above to give you a sense of how much filling you will need.
MAKE THE PASTIES
- You can do one of two things. You can roll each ball out into a disk, which is traditional, or, do what I do and use a tortilla press to flatten out the balls into perfect disks every time. It's a great hack!
- Set filling in each disk and close them into half-moons. Press the edges, and try to get any big air pockets out. Crimp the edges as shown in the video in the text above. Set each pasty on a piece of parchment paper on a baking sheet. Preheat the oven to 360°F.
- Whisk together the glaze and paint each pasty with it. Bake your pasties for 50 minutes or so, taking a look about 40 minutes in -- if they are not browning well, up the temperature to 400°F for this final bit. Remove and let cool on a rack for at least 5 minutes before eating.
Notes
- NOTE: I use metric measurements in the dough because you need to be more precise there.
Nutrition Information
Show Details
Calories
471kcal
(24%)
Carbohydrates
43g
(14%)
Protein
19g
(38%)
Fat
25g
(38%)
Saturated Fat
11g
(55%)
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
593mg
(25%)
Potassium
394mg
(11%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
354IU
(7%)
Vitamin C
11mg
(12%)
Calcium
36mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 19g | 38% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 593mg | 25% |
| Potassium | 394mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 354IU | 7% |
| Vitamin C | 11mg | 12% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
54 reviews
Excellent
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