This recipe comes from my mother’s German Mennonite heritage. We eat it as a whole meal in a bowl by dicing hard-boiled eggs and adding them to the soup. Delicious!
| Prep Time: | 35 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 5 |
| Yield: | 5 hand pies |
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup shortening
- ½ cup ice-cold water, or more as needed
- 2 large eggs
- ¼ cup milk
- ¾ pound venison, cut into cubes
- 2 medium russet potatoes, peeled and cubed
- 1 large carrot, thinly sliced
- 1 (4 ounce) can mushrooms, drained and chopped
- ¼ cup chopped onion
- ½ teaspoon dried rosemary leaves, crushed
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ground black pepper to taste
- 1 tablespoon butter, cut into 5 pieces
Instructions
- Whisk together flour and salt for pastry in a medium bowl. Cut in shortening with a pastry blender until coarse. Stir in water with a fork until dough can be pressed into a ball. Divide into 5 equal pieces. Place each piece on plastic wrap, flatten into a disc with your hand, and wrap tightly. Place in the refrigerator for 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet.
- Mix eggs and milk together in a small bowl.
- Mix venison, potatoes, carrots, mushrooms, onion, rosemary, garlic powder, salt, and pepper together in a large bowl.
- Remove pastry from the refrigerator. Roll discs, one at a time, on a lightly floured surface into 6-inch circles.
- Fill the centers of each circle with meat and vegetable mixture and place a dot of butter on top of each. Fold the dough to make a crescent shaped-hand pie and crimp shut with a fork. Cut a small slit in the top of each pie and transfer to the prepared baking sheet. Brush with egg wash.
- Bake in the preheated oven until golden brown, 30 to 35 minutes. An instant-read thermometer inserted into the middle should read 135 degrees F (57 degrees C).
Reviews
It was easy to make, i did add swede (rutabaga) instead of carrot as i didn’t have any, and i also did it with ground venison. It smelt good while cooking and turned out really well.
We were cooking for a crowd, so we doubled the recipe and made the pies half the size. Turned out great!