Venison Pasties (pass-teez)

by Thomas J Ellefson
(Port Washington, Wisconsin)

Venison Pasties

3/4 pound venison, cubed
1/2 teaspoon dried rosemary leaves, crushed
2 medium russet potatoes, peeled and cubed
1/2 teaspoon garlic powder
1 4 oz. can chunky Portabella mushrooms, drained
1 tablespoon butter
1 large carrot, sliced thinly
2 eggs
1/4 cup onion, chopped
1/4 cup milk
1/2 teaspoon salt

Preheat oven to 425 degrees.

In small bowl, mix eggs and milk together. Set aside.

In large bowl, mix venison, potatoes, mushrooms, carrots, onion, salt,
rosemary, garlic powder and pepper.

Prepare pastry and fill centers with meat
and vegetable mixture. Dot each pastry filing with butter Fold over dough
to make a crescent shape and crimp shut with a fork. Make a small slit in each
pastie top. Place on large greased cookie sheet with sides, brush with egg wash
and bake for 30-35 minutes or until golden.

2 cups flour
3/4 cup shortening
1/2 teaspoon salt
1/2 cup ice water, more or less as needed

In a medium bowl, whisk flour with salt. Cut in the shortening until coarse. Stir in water with a fork until it can be pressed into a ball. Divide into two pieces, place on plastic wrap, flatten with your hand and wrap. Place in refrigerator for about 30 minutes. Roll out on lightly floured board into 6-inch circles, with the plastic wrap between the rolling pin and the dough so it does not stick. Makes about five circles.

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