Venison Scotch pies
Servings:
6 pies
We are treading on hallowed ground here with this recipe – but we firmly believe that these are just as good as any mutton pie – and certainly far superior to the shoddy minced beef in industrial gravy pies we see all over town these days – see what you think.
Ingredients
For the pastry
- 120 g strong bread flour
- 100 g plain flour
- 120 g water
- 90 g lard
- 5 g salt
Forthe venison mix
- 500 g minced venison
- 50 g melted lard
- 2 long shallots very finely chopped
- 1 sprig thyme leaves
- 10 g salt
- 4 g black peppercorns, crushed
- 2 g fennel seeds, crushed
- 2 g mace
To assemble the pies
- 1 egg, beaten
- flour for dusting
- pie rings / chef rings
Instructions
- For the pastry
- Heat the water and the fat until the fat is melted and the water almost boiling.
- Tip the hot liquid into the flour and salt in a mixing bowl and use a spoon or spatula to bring to a pastry dough, allow to cool for 5 minutes then knead for two minutes until smooth – allow to cool to “just nicely warm” before use.
For the venison mix
- Mix everything together!
To assemble the pies
- Rollout half the pasty to the thickness of around 3 mm – use plenty of flour to stop it sticking.
- Use a small pan lid or cut out ring to cut circles roughly 30% larger than the pie rings – line three of the pie rings with these, then re roll the remaining pastry from that half of the batch.
- Fill the pie rings with venison mix and loosely spread this out, cut lids for the pies using the re rolled pastry and place these on top – crimping round the edges to seal, and discard any over the top pasty excess. Repeat with the other half of the pastry / venison mix
- Lightly egg wash the top of the pies.
- Make a small hole in the top of each pie with a paring knife.
- Bake the pies on a lined sheet in a hot oven (190 degrees c) for 18 – 20 minutes.
Recipe Notes
Great warm, equally delicious cold with a relish of your choosing. Likewise, feel free to play with the herbs, rosemary & sage will work well too.
We are treading on hallowed ground here with this recipe – but we firmly believe that these are just as good as any mutton pie – and certainly far superior to the shoddy minced beef in industrial gravy pies we see all over town these days – see what you think.
Ingredients
For the pastry
- 120 g strong bread flour
- 100 g plain flour
- 120 g water
- 90 g lard
- 5 g salt
Forthe venison mix
- 500 g minced venison
- 50 g melted lard
- 2 long shallots very finely chopped
- 1 sprig thyme leaves
- 10 g salt
- 4 g black peppercorns, crushed
- 2 g fennel seeds, crushed
- 2 g mace
To assemble the pies
- 1 egg, beaten
- flour for dusting
- pie rings / chef rings
Instructions
- For the pastry
- Heat the water and the fat until the fat is melted and the water almost boiling.
- Tip the hot liquid into the flour and salt in a mixing bowl and use a spoon or spatula to bring to a pastry dough, allow to cool for 5 minutes then knead for two minutes until smooth – allow to cool to “just nicely warm” before use.
For the venison mix
- Mix everything together!
To assemble the pies
- Rollout half the pasty to the thickness of around 3 mm – use plenty of flour to stop it sticking.
- Use a small pan lid or cut out ring to cut circles roughly 30% larger than the pie rings – line three of the pie rings with these, then re roll the remaining pastry from that half of the batch.
- Fill the pie rings with venison mix and loosely spread this out, cut lids for the pies using the re rolled pastry and place these on top – crimping round the edges to seal, and discard any over the top pasty excess. Repeat with the other half of the pastry / venison mix
- Lightly egg wash the top of the pies.
- Make a small hole in the top of each pie with a paring knife.
- Bake the pies on a lined sheet in a hot oven (190 degrees c) for 18 – 20 minutes.
Recipe Notes
Great warm, equally delicious cold with a relish of your choosing. Likewise, feel free to play with the herbs, rosemary & sage will work well too.
