Venison Pasties

Ingredients

• one pound of venison
• a little finely chopped onion
• parsley
• two large tablespoonfuls of rich brown sauce
• half a pound of flour
• half a pound of butter

Method

1. 1

   Mince venison, add onion, parsley, and brown sauce, season.

2. 2

   Make short puff pastry with flour, butter, and water.

3. 3

   Roll out, encase butter, and fold three times.

4. 4

   Roll into flat round pasties, fill with mixture, cover with pastry, brush with egg, and bake until brown.

5. 5

   Pour in gravy at the last minute.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 95. The excerpt below is the record exactly as published.

VENISON PASTIES TY/T INCE finely about one pound of venison taken JXL from the loin or neck, with no sinew. Add to this a little finely chopped onion and parsley, also two large tablespoonfuls of rich brown sauce made from venison, or any good joint gravy. Mix this with the mince on a plate, and season with salt and pepper. Make a nice short puff pastry with half a pound of flour, half a pound of butter

Cook this with the app: pantry check, scaling, and the assistant.