Rustic Venison Pasties

"Venison Pasties Recipe Ingredients For the Pastry: 2 ½ cups all-purpose flour tsp salt I cup unsalted butter, chilled and diced 6-8 tbsp cold water For the Filling: 1 lb ground venison 1 medium onion, finely chopped 1 medium carrot, finely diced 1 medium potato, finely diced 1 cup mushrooms, finely chopped (optional) 2 cloves garlic, minced 1 tsp dried thyme 1 tsp dried rosemary Salt and pepper to taste 1 tbsp Worcestershire sauce 1 egg, beaten (for egg wash) Instructions Step 1: Prepare the Pastry 1. In a large mixing bowl, combine the flour and salt. 2. Add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. 3. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water. 4. Divide the dough into two equal parts,"

CellarDog47

creator

12/27/2024

date

servings

bookmarks

Ratings (N/A)

Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Indulge in the robust flavors of these rustic venison pasties, featuring a savory filling of ground venison, hearty vegetables, and aromatic herbs, all encased in a flaky, buttery pastry. Perfect for a cozy dinner or packed as a delicious outdoor snack, these pasties are sure to warm your soul with every bite.

ingredients

2 ½ cups all-purpose flour
1 tsp salt
1 cup unsalted butter, chilled and diced
6-8 tbsp cold water
1 lb ground venison
1 medium onion, finely chopped
1 medium carrot, finely diced
1 medium potato, finely diced

1 cup mushrooms, finely chopped (optional)
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
1 tbsp Worcestershire sauce
1 egg, beaten (for egg wash)

steps

1.
• Step 1: Prepare the Pastry
2.
In a large mixing bowl, combine the flour and salt.
3.
Add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
4.
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.
5.
Divide the dough into two equal parts, shape into discs, wrap in plastic wrap, and refrigerate for 30 minutes. • Step 2: Make the Filling
6.
In a skillet over medium heat, sauté the onions and garlic until translucent.
7.
Add the ground venison, breaking it up with a spoon, and cook until browned.
8.
Stir in the carrots, potato, mushrooms (if using), thyme, rosemary, Worcestershire sauce, salt, and pepper. Cook until the vegetables are tender, about 10-15 minutes. Allow to cool slightly. • Step 3: Assemble the Pasties
9.
Preheat the oven to 375°F (190°C).
10.
On a floured surface, roll out one dough disc to about ¼ inch thickness. Cut into circles (about 6 inches in diameter).
11.
Place a generous spoonful of filling in the center of each circle.
12.
Fold the dough over and crimp the edges to seal. Place on a baking sheet lined with parchment paper.
13.
Brush the tops with the beaten egg. • Step 4: Bake
14.
Bake in the preheated oven for 25-30 minutes, or until golden brown.
15.
Remove from the oven and let cool slightly before serving.

venison pastry savory rustic hearty comfort

DishGen

Rustic Venison Pasties

Servings: 4

ingredients

2 ½ cups all-purpose flour
1 tsp salt
1 cup unsalted butter, chilled and diced
6-8 tbsp cold water
1 lb ground venison
1 medium onion, finely chopped
1 medium carrot, finely diced
1 medium potato, finely diced

1 cup mushrooms, finely chopped (optional)
2 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
1 tbsp Worcestershire sauce
1 egg, beaten (for egg wash)

steps

1.
• Step 1: Prepare the Pastry
2.
In a large mixing bowl, combine the flour and salt.
3.
Add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
4.
Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. You may not need all the water.
5.
Divide the dough into two equal parts, shape into discs, wrap in plastic wrap, and refrigerate for 30 minutes. • Step 2: Make the Filling
6.
In a skillet over medium heat, sauté the onions and garlic until translucent.
7.
Add the ground venison, breaking it up with a spoon, and cook until browned.
8.
Stir in the carrots, potato, mushrooms (if using), thyme, rosemary, Worcestershire sauce, salt, and pepper. Cook until the vegetables are tender, about 10-15 minutes. Allow to cool slightly. • Step 3: Assemble the Pasties
9.
Preheat the oven to 375°F (190°C).
10.
On a floured surface, roll out one dough disc to about ¼ inch thickness. Cut into circles (about 6 inches in diameter).
11.
Place a generous spoonful of filling in the center of each circle.
12.
Fold the dough over and crimp the edges to seal. Place on a baking sheet lined with parchment paper.
13.
Brush the tops with the beaten egg. • Step 4: Bake
14.
Bake in the preheated oven for 25-30 minutes, or until golden brown.
15.
Remove from the oven and let cool slightly before serving.

AI-Generated Recipe from DishGen - https://dishgen.com/recipes/ 676ece3d694a34669dcab809

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Comments

Name: Rustic Venison Pasties
Yield: 4
Ingredients: 2 ½ cups all-purpose flour; 1 tsp salt; 1 cup unsalted butter, chilled and diced; 6-8 tbsp cold water; 1 lb ground venison; 1 medium onion, finely chopped; 1 medium carrot, finely diced; 1 medium potato, finely diced; 1 cup mushrooms, finely chopped (optional); 2 cloves garlic, minced; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; 1 tbsp Worcestershire sauce; 1 egg, beaten (for egg wash)

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