Venison Hand Pies

These easy hand pies are full of a savory venison, potato, and mushroom filling and are perfect for a hearty dinner.

• Preparation Time: 35 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 5 mins
• Calories: 674 Calories

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon salt
• ¼ cup milk
• ¾ cup shortening
• 2 large eggs
• ½ teaspoon garlic powder
• ground black pepper to taste
• ¼ cup chopped onion
• 1 large carrot, thinly sliced
• ½ teaspoon dried rosemary leaves, crushed
• 2 medium russet potatoes, peeled and cubed
• ½ cup ice-cold water, or more as needed
• ¾ pound venison, cut into cubes
• 1 (4 ounce) can mushrooms, drained and chopped
• 1 tablespoon butter, cut into 5 pieces

Recipe Instructions

Step 1

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.

Step 2

Preheat the oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet.

Step 3

Mix eggs and milk together in a small bowl.

Step 4

Mix venison, potatoes, carrots, mushrooms, onion, rosemary, garlic powder, salt, and pepper together in a large bowl.

Step 5

Remove pastry from the refrigerator. Roll discs, one at a time, on a lightly floured surface into 6-inch circles.

Step 6

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.

Step 7

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).